Ask Dr. Potato : Preparation
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Q: We held a large banquet last night. We scrubbed and pierced the potatoes (some of them pierced with a fork), wrapped them in foil and baked them the next day.  We were horrified when we cut the "fork" pierce potatoes to find them black where they were pierce with the fork.   Is there any way to prevent that from happening? That didn't happen on the knife pierced ones.

Q: I am making 35 lbs of mashed potatoes and I need to know how to keep them warm.  I have a steam roaster. Will this work or will the roaster make them soupy?

Q: Recently, I was following a diet designed to lower my cholesterol. Accordingly, potatoes were listed as a “food to avoid” due to the starch content. After visiting your website, I am now confused as to whether or not I should include them in my diet. Can you please help?

Q: Can you recommend a way to make those ribbon or wavy ribbon or chip twister cut fries?

Q: When making potato salad the outer layer of my potato often flakes. I’ve tried different types of potatoes but usually end up with chunks that are “tight”.  Also, do I cool the potatoes before dressing them?When making potato salad the outer layer of my potato often flakes. I’ve tried different types of potatoes but usually end up with chunks that are “tight”.  Also, do I cool the potatoes before dressing them?  If I dress them when they are warm they tend to absorb the dressing. Tastes ok but looks dry. Any suggestions? If I dress them when they are warm they tend to absorb the dressing. Tastes ok but looks dry. Any suggestions?