I love garlic and want to pair a recipe up with potatoes. Seems like the restaurants I go to that serve garlic mashed potatoes are afraid that they will offend someone who orders this side dish, I can hardly ever taste the garlic… any suggestions?
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What secret ingredients, if any, will make my Idaho® mashed potatoes sparkle when I serve them to my family?
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Can I freeze raw potatoes?
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Any thoughts on how to make Latkes using Idaho® Potatoes?
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Can I partially cook a potato, via oven or microwave, then wrap in foil and an hour later complete cooking on a barbecue grill?
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I have some extra mashed potatoes from yesterday’s holiday meal, any ideas that I can fix my family?
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I am doing mashed potatoes for the first time for my family and can’t afford to make any mistakes. I guess I should have paid attention to Mom and Grandma when I hung around the kitchen as now they are coming to my place. Can you give me an outline of easy to follow tips and information?
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How can I fix mashed Idaho® potatoes ahead of time?
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Is there anything interesting to do with leftover mashed Idaho® potatoes?
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Is there anything interesting to do with leftover baked Idaho® potatoes?
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