Ask Dr. Potato

Q: I will be feeding 150 people a baked potato bar.  I live 3 hours from the event.  Can I pre-cook the potatoes, store them in a cooler (was thinking about using a heating pad to keep it hot) And transport them to the feeding location? Also… How long will baked potatoes last – when the heat is retained? Should I wrap them in foil individually – before or after cooking? Or, should I find a location closer to the event that can cook 150 potatoes for me?

Q: Do you have a great, simple mashed potato recipe to share?

Q: I was cleaning out my pantry the other day and noticed that I have several packets and containers of dry potatoes for recipes like mashed potatoes and hash browns and scalloped potatoes. Any suggestions on using these as a base for a more interesting recipe?

Q: I always buy potato bread or potato rolls for special occasions, but I sometimes have some leftover. What can I make with the leftovers?

Q: BAKE AND TAKE, any suggestions for takeout baked Idaho Potatoes?

Q: I have vegan friends coming over dinner, so what vegan recipes can I make with potatoes?

Q: What are your thoughts on using Idaho potatoes not just for breakfast, but for brunch, lunch or dinner?

Q: Fries used to be the only side option with our bundled meals, but now we have many side dish options. I believe these extra options are the reason why our food costs have been climbing—fries were much more profitable than offering a side salad or fruit. How can I get my profits back up?

Q: Why are my potatoes a grey color? After I peel the potato, little grey lines appear throughout the flesh. Are they still good to use?

Q: What is the optimal depth to poke a potato before baking? And how far apart should the pokes be?