We are currently introducing our stuffed baked potato program using your 50 count Idaho® potatoes, and would like to know how long we are able to keep the potatoes in the hot holding cabinet once they have been baked, and if there is anything we can do to use the leftover potatoes should we have any?
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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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Do you have a recommendation as to what variety of Idaho® potato I should use for making fresh cut French fries?
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Should I mash or smash Idaho® potatoes for Thanksgiving?
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Is it OK to bake my Idaho® potatoes in foil?
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Any ideas on how to knock people over with a fabulous brunch?
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As a child, I would often sneak raw cut up Idaho potatoes from my mom's stew fixin’s. I have never heard anyone else say they like them! Is it safe to eat raw potatoes?
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Do you have a favorite memory of any potato dish that was on the menu at a restaurant that sticks in your mind and why?
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My fries (I use frozen shoe string cut potatoes) are too dark. What can I do?
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