Ask Dr. Potato

I love artichokes almost as much as I love potatoes. Any recipe ideas?

I have some great variations on potatoes including one with wild mushrooms, several with cheese mixed in and even one with colorful vegetables blended in to give the mashed a real brightness. How can I dress up my Idaho® potato side dishes when they are served to a guest?

I know you have covered this before, but what is with all the green on my potatoes when I get them home from the store?

Can you have someone explain the potato chemistry in cooking?

How can I keep my precut potatoes from turning brown?

I bought a five pound bag of grown in Idaho® Russet Burbank potatoes .I put them in a slow cooker on low for six hours. The meat that was cooking along with the potatoes was cooked but the potatoes were hard as bricks. I tried nuking them and it helped a little but not enough. I then tried frying them and that helped some more, making them edible with lots of catsup. What is wrong with these potatoes?

I need to make Jansson's Temptation (a Swedish version of scalloped potatoes) for a group of 70+ as a part of a holiday dinner.  Can scalloped potatoes be frozen before baking (or at least refrigerated), to allow me to put this dish together a few days before serving?

We have 4 different sized ovens and need to cook 150 pounds of Idaho® potatoes for a fundraiser. Is there a formula we can use to determine the appropriate cooking time for all these potatoes?

I got a great buy on ten pounds of Idaho potatoes and now I have discovered the skin is green. Are they safe to eat?

I have always made twice baked Idaho® potatoes for our holidays.  Our family has grown and I want to enjoy Christmas Eve and Christmas.  I will need enough twice baked potatoes for 30 people.  How far in advance can they be made before baking in the oven Christmas Day?