Ask Dr. Potato | Search results for: "mashed potatoes" ( × clear results )

Q: What is the difference between mashed potatoes and twice baked potatoes? Are they identical?

Q: Why am I finding hard spots in my yellow potatoes no matter how long I cook them or what cooking method I use? These are yellow flesh potatoes but are not labeled as "Yukon Gold". This has happened with the last two bags of potatoes I bought. There are areas that do not cook; when I bite them they are hard and crunchy like a raw potato. The potatoes appear to be good; no green skin, no sign of damage, disease, or mold, no sprouting eyes, and these spots do not appear to be related to the places where eyes would sprout. I am about to stop buying yellow flesh varieties of potato altogether. This absolutely ruins mashed potatoes, and isn't appetizing in baked ones either.

Q: I'm not sure how this happened, but I made my mashed potatoes runny. Do you have suggestions on how to make it thick?

Q: What do I do with my leftover Thanksgiving mashed potatoes?

Q: I bought some small yellow potatoes then peeled and boiled them for mashed potatoes. When they were cooked and I started mashing them and I noticed some brown spots in the bowl. I have never encountered this before in a potato. I tried to look it up and all I could find was "hollow heart" and I know it’s not that (or at least I don’t think so). Can you please explain what this is?

Q: I am in charge of the mashed potatoes this year for Thanksgiving and need some advice on how to make them perfect, please help!

Q: My instant mashed potatoes were left out overnight with no eggs, butter or cream (just water). Can I still eat these or should I throw them away?

Q: I am a college student in the final semester of a Marketing and Management program. For my Entrepreneurship class, we have been assigned to create a business plan. I am wondering what, if any, help would be available for a foodservice potato-based business? My idea is a food truck or a small fast food establishment that serves everything potato: Stuffed baked potatoes, fresh fries, hash browns, mashed potatoes, and dishes such as chili-stuffed baked potatoes, BBQ pork stuffed baked potatoes, poutine, Grandpa’s Noodles (chicken noodle soup over mashed) etc. My background is in cooking, I am a disabled veteran of the US Army and have been working in the foodservice industry for 30 years. Thank you for any advice or direction you may have to offer.

Q: The last several 5 lb bags of “Red" potatoes we've bought have a pastel yellow cast to them, instead of being white when peeled. Previously, the potatoes we bought were white, which looked better when mashed. What's up, are these not from Idaho?

Q: How can I become a potato expert for one of the most important days of the year that family celebrates together – Thanksgiving? I was asked to bring the mashed potatoes. I moved away when I graduated from high school and when at my home I depend on the packages of dry mashed potato mix. These are so consistent, quick and economical when I want a side of potatoes. They are great, but not homemade. What do I need to know to make foolproof mashed potatoes that everyone will rave about?