If I peeled potatoes & store them in cold water, will they absorb the water?
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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?
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Dr. Potato, when it comes to Thanksgiving mashed potato recipes, what is your preference? Do you prefer milk, cream, sour cream or cream cheese?
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My family always expects Idaho® mashed potatoes for the holidays, any new recipes you’d like to share?
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I want you to look at the picture below of an order of fries our table received recently on one of my road trips. Let me know if you see anything unusual and if this happens at your restaurant:
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I have a hamburger stand I just opened this summer and I was using fresh Idaho Russet Burbank potatoes for my fries. The supplier I use just sent me a Russet Norkotah variety. The cartons still say Idaho, can I use them for my fries? They seem to be frying up a little darker.
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I’m starting up a restaurant chain that offers organic made-to-order, fresh-cut French fries and I am finding it difficult to nail down a supply for organic russet potatoes.
The restaurant is located in the Chicago Suburbs and I wanted to touch base with you to see if you had any insight as to where I should be looking to obtain this supply of potatoes.
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I’m wondering if you know of any farmers in this area around Chicago that grow Idaho Potatoes (or is that a ridiculous question)?
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As a high volume independent restaurant, I’ve got Idaho baked potatoes on the menu already, plain or loaded with the traditional sour cream, butter, and chives. Any thoughts on an ingredient I could add to get a little higher check overage?
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