As I was preparing to make a large pot of homemade vegetable soup, I cut up a 5# bag of Idaho potatoes. Much to my dismay as I was stirring my soup, my potatoes had disappeared. I have never had this to happen. Could you please explain what happened to my potatoes?
See Answer
What is the best way to insure mashed potatoes are creamy & taste “just mashed” when prepared a day ahead of serving?
See Answer
How far in advance of cooking can i peel my potatoes?
See Answer
Are Yukon Gold Potatoes and Gold or Golden Potatoes the same thing? I'm a produce manager in a large grocery store and I have a lady customer who is arguing with me that they are not. Can you please help me?
See Answer
How do I fix lumpy mashed potatoes?
See Answer
Can you explain again what you meant when you said that it pays to buy premium length French fries over the least expensive “line flow”?
See Answer
We held a large banquet last night. We scrubbed and pierced the potatoes (some of them pierced with a fork), wrapped them in foil and baked them the next day. We were horrified when we cut the "fork" pierce potatoes to find them black where they were pierce with the fork. Is there any way to prevent that from happening? That didn't happen on the knife pierced ones.
See Answer
Is there much difference between this year’s Idaho potato crop and last year’s?
See Answer
I am making 35 lbs of mashed potatoes and I need to know how to keep them warm. I have a steam roaster. Will this work or will the roaster make them soupy?
See Answer
We do not blanch out potatoes; we cut them directly into a Cambro container, cover with water, and fry within 36 hours. The potatoes turn out differently from one lot to another. Can you help?
See Answer
