Ask Dr. Potato

I found a previous post that Dr. Potato had a listing of top 10 best food blogger potato recipes, do you have a 2017 List?

I cut off some black spots when peeling my russets, but when I boiled the potatoes a few more appeared. Why is that?

Help, my mashed potatoes turned out watery once again. How can I remedy the situation without looking foolish in front of family and friends?

What is the best temperature to bake a one-pound meatloaf and three Idaho potatoes? I only have one oven and I want to serve them both at the same time.

We prepared a lot of russet potatoes for mashing by peeling first, then placing the whole potatoes in water before boiling. The potatoes turned pink, any thoughts on what caused this?

I want to serve bake potatoes in my food truck. What would be the best and fastest way to cook them?

Thank you, my Idaho mashed potatoes turned out white. I followed some of the tips on the Dr. Potato posts… Peel before cooking, Cut in half lengthwise and then put the flat parts on a cutting board. Then I cut into equal sized chunks and placed immediately into a bowl of water with concentrated lemon juice. Drained and added to a pot to put on the stove. I started with cold water and then boiled until a knife pierced the potatoes easily, about twenty minutes. Drained in a colander and added back to the pot and cooked a little more. Scraped the completely cooked chunks into a plastic bowl and put a clean tea towel over the top to keep air out and put the bowl in the refrigerator. I did all this the day before. When it came to Thanksgiving, I brought the potatoes out to room temperature, then microwaved. And, once thoroughly heated added to a ricer. The result was SMOOTH potatoes, no lumps and no gray hue to the potatoes! Finally, I folded in warm cream and melted butter. Put in a covered serving crockpot with some additional chunks of butter. I got raves about my Idaho russet potatoes this year. It’s going to be an annual tradition from now on.

Is there a time of year or type of potato that has a higher content of sugar?

I am a student of food and I have volunteered to be on a local television show to talk about how much I love Idaho potatoes as well as demonstrate how to make them. Any tips that might help me get through this and look like an expert?

I cut too many potatoes how long can they be kept in the refrigerator covered?