Q. I am looking for some information and advice on our red B size 1 grade raw potatoes we boil. We parboil the potatoes in pots of water for approximately 25-30 minutes depending on size. We test using a fork to see how the potato falls off the fork. We then place on cookie sheets (use cold water to spray over when placed on sheets) and put in our walk in cooler (38 degrees) overnight to slice and spin in a machine the next morning.
Q. Can you please give me more information on Yukon Gold potatoes? I just bought 60 lbs. of potatoes from a local Mennonite farmer here in South Western Ontario, Canada. I asked two or three times specifically for Yukon Gold—and the reply was “Yes, these are Yukon Gold”. After I got home I looked at the bag and it says “yellow fleshed” and I am not really happy and they are definitely not “Yukon Golds”. My understanding is that Yukon Gold is a type of yellow fleshed but very distinct look and taste.
Q. I placed some unwrapped Russet potatoes and sweet potatoes in the oven to roast. During the roasting process the oven failed and when I removed the potatoes they were only slightly cooked. My guests continued the process and finished cooking them in the microwave. We do not know at what point the oven failed in the process. Do we have any health concerns? The potatoes were eaten by my guests? I know I have read about food poisoning/botulism from improperly prepared potatoes.
Q. My French fries are cooking up really dark and the potatoes don’t look that fresh. What should I look for?
Q. I love baked potatoes but tend to go overboard on the toppings, any suggestions for a healthier 2015?
Q. Do you have any slow cooker recipes for mashed potatoes and other tips for this kind of cooking?
A. Certainly. However I think the easiest way to make mashed Idaho® potatoes ahead of time is to boil the peeled and cut potatoes (1 ½ inch to 2 inch size diced) and drain once fork tender and then add a little lemon juice to keep from oxidizing along with warm milk and butter. Then add to a slow cooker and keep them warm on a low setting. Just stir and serve.
Here are some other slow cooker ideas for potatoes:
Q. We eat potatoes, skins and all. Before eating all we do is wash them in clear water with a brush. Is that enough to remove any anti-sprouting agent that may remain on the potato?
1. Thinking that all russets are the same-
When plant scientist Luther Burbank came up with a few seeds in his garden that were different from the rest I am sure he had no idea that this particular variety would become the most popular variety for baking, year after year with consumers. Especially when planted in an ideal climate with mineral rich volcanic soil which is found in Idaho. The result of this high solids (starch) low moisture baker is a dry and fluffy potato. There are many russets on the market. Idaho requires, by law, that the particular variety be labeled on the bag or box. Often, when someone calls into our office and says “the potato just doesn’t cook up like it used to” I find that they were not aware of all the varieties out there or that russets come from as many as 40 different states. So ask for Idaho® potatoes and look for the “Grown in Idaho” seal on the packaging. If you like a moister potato, try the Russet Norkotah variety.
Q. How do I thicken up watery mashed potatoes?
Q. I like to experiment and try new recipes for Thanksgiving, especially with mashed potatoes and I prefer to cook with fresh rather than frozen. Any ideas I can try?