Ask Dr. Potato

I prepped my potatoes last night by slicing them, added colored peppers, mushrooms and butter. I then covered them with foil and refrigerated overnight. I’m currently baking them now and they are turning black. Are they safe to eat?

Why do have an “earthy” flavor sometimes after you cook them?

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?

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 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 am hosting a youth Halloween party and I want to do a "Mr. Potato Head" project with 20-30 next week. I need to know: 1) If I bake the potatoes ahead of time, then put them into the refrigerator, how long can they stay out at room temperature while the kids decorate them? 2) Then what is the best way to reheat them so the kids can eat them?

Exactly how old are my potatoes that I ordered from the food service distributor this week? They are supposed to be new crop. How can I find out?

I recently cut into a russet and it had a long line of pink running across top. Looked like I cut it in half and ran a pink highlighter across the length about 1/4 inch from the side. Is that normal?

I made homemade potato salad last night and immediately refrigerated it. Just got a call the dinner is cancelled - flu! How long will the potato salad last? Will it help to freeze the potato salad and thaw slowly, because the dinner is rescheduled for next weekend.

I had made some mashed potatoes and I accidently left them out for 3 hours, were they safe to serve after being left out?