I cut up vegetables and put them along with a chuck roast in a freezer bag, to have a meal ready for the crock pot when I had surgery. I took the bag out of the freezer last night, dumped the ingredients in the crock pot and refrigerated until this morning. It has been cooking on low for 5 hours and all of the potatoes are black. After researching, I found I should have blanched them first. Are they still good to eat?
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High prices on cartons of potatoes are killing me, what happened, versus last year at this same time?
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I have read on some of your posts to not over mix my mashed potatoes and to use the Russet Burbank variety, as they can withstand some abuse and not turn gluey. My boyfriend doesn’t like lumpy mashed potatoes. Is there a recipe I can surprise him with for Thanksgiving?
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I dreamt about creamy mashed potatoes last night. Does Idaho® potatoes have a recipe?
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I would like to know if I can partially cook my potatoes and then slice them thinly, like Hasselback potatoes, and freeze them for later use? I enjoy grilling my potatoes with onion between the slices, but after work there just isn’t enough time. Freezing them would make things easier, and then I could just grab it out of the freezer and pop it on the grill.
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Do you have a garlic mashed potato recipe that could become the centerpiece of our Holiday dinner?
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I always make extra Idaho® mashed potatoes because they are always so popular as left overs the next day. Any suggestions on new ways to make an exciting dish that will make people comment… that’s the best left over mashed potatoes I ever had?
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Can I bake left over mashed potatoes and have my family still crave them?
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Is there a test for solids other than the bucket of water and salt?
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Here is the challenge, I never watched my Mom fix Holiday dinners and now my parents are coming over to our house for the first time. Can you help?
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