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?
Posts Tagged ‘frozen’
Q. Dr. Potato, why do I love Waffle House-style hash browns more than ones I make at home? What do they do to the food service version that makes them so good? Are they partially dehydrated? Or maybe seasoned with some kind of chemical? I mean the shredded kind that come in boxes, not the deep-fried QSR formed hash brown.
Q. What’s happening to my favorite fast food French fries?! No more short fries please.
Q. What is the best way to store Idaho® potatoes? Should I wash my potatoes before storing?
Q. I made enough scalloped potatoes to feed everyone in my town. Can I freeze them?
Q. 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?
Q. Can homemade mashed potatoes be frozen?
A. Once mashed they can be frozen but will typically oxidize or turn gray in a matter of days. To help prevent this, add a small amount (tablespoon) of white vinegar or concentrated lemon juice to the mixture once cooked.