Once mashed they can be frozen but will typically oxidize or turn gray in a matter of days. To help prevent this, add a small amount (tablespoon) of white vinegar or concentrated lemon juice to the mixture once cooked.

The individual potato cells are susceptible to breaking down based on the amount of starch in the potato. Higher solids (starch) potatoes have larger cell size and tend to not break down as easily when over mixed versus a low solids potato (such as a red or yellow skinned variety) which has smaller potato cells. Among russet varieties the Russet Burbank from Idaho has usually had the highest solids and lowest moisture so turns out dry and fluffy.

We don't recommend it. While cooked potatoes can be frozen, they tend to become watery upon reheating. The potato is 80% water; and when frozen, this water separates from the starch and nutrients causing the reheated potato dish to be watery.

Before heating, you may see some water in the tub. This is normal and you do not need to remove it. Once the potatoes are stirred during and after heating, the water will be absorbed back into the potatoes. After heating, the potatoes may appear watery if they were not cooked long enough or if the product was not mixed during cooking.

The potato or tuber is a storage organ that is developed from the swelling at the end of an underground stem. Potatoes that are harvested before they mature are often called "new potatoes" or "early potatoes." We chippers are always happy when the "new potatoes" crop comes in from Florida. "New potatoes" almost always are an appetizing soft golden color. These potatoes have a thin tender skin, which is easily rubbed off during harvesting and handling.

We recommend that you freeze any meals that you will not be eating in a day or two. And, we also recommend that you don't re-freeze any meals that you have defrosted. Many meat products do not respond well to thawing and refreezing and can make you sick. If you do defrost one and can't eat right away, try cooking it and freezing the cooked meal. You can do this with many of our meals without harming the quality.

Flaked ingredients like flaked barley, corn, rice, and oats must be mashed with pale malt to convert their starches to sugars. To do this, mix the flaked adjunct with an equal amount of crushed pale malt, mix in ?? gallon of 170?? F. water for each pound of grain mix, and hold for 1 hour at 155 F??. before sparging to remove the grain sugars from the husks. You will need some basic mashing equipment to do this.

You can purchase a low carb potato mix. The best thing to do is replace potatoes with turnips, cauliflower, or squash. Because turnips do not have a strong taste of their own and have almost the same texture and consistency, they tend to pick up the flavor of whatever they are cooked with. Make Turnip Salad (previously Potato Salad), fry them as fries, or au graten style. They are also wonderful in soups and stews.

YES! Potatoes are a low calorie, fat and cholesterol free vegetable high in vitamin C, potassium and a good source of vitamin B6 and dietary fiber. Visit the nutrition section of www.healthypotato.com for more information.

NO! It's all those delicious toppings we use that add calories and fat. The potato contains zero fat and a 5.3-ounce potato is only 100 calories. Check out "Healthy Potato Consumer Recipe Brochure" nutrition pamphlet for some low-fat topping ideas.

No. The potato tuber, the part we eat, is not poisonous, however the potato plant is toxic. Green portions on the skin of the potato are also toxic.

Any other questions not answered here please contact the Food & Nutrition Services office at 915-779-4216

Small Idaho Potatoes are best for use in salads, while medium-sized Idaho Potatoes are quite versatile and can be used baked, mashed or fried. Large ones are ideal for French fries or the "meal-in-itself" baked potato.

There are two grades of potatoes typically sold in food service, a #1 potato from Idaho comes packed in cartons and has less defects, a nice oval shape with few eyes. The #2 is commonly used in situations where the overall appearance is not as important such as freshly made French fries, mashed potatoes or hash browns. The #2 is packed in burlap bags, plastic or paper bags or can also be sourced in a one-piece box.

No harm in eating the potatoes raw, but they may find them a little harder to digest than when cooked. Willard Scott, the famous NBC weatherman, does this all the time even making a point once to chomp down on an Idaho Potato on a harvest segment of the TODAY show a couple of years ago.

Probably baked with a squeeze of lemon, some salt and pepper. Topping the baked potato with salsa is also a good solution.

With the advent of the microwave, cooking potatoes has become much faster and more convenient. Many claim that the microwave actually bakes a more nutritious potato than a conventional oven, because the potato is exposed to nutrient-draining heat for a shorter period of time. Potatoes should be scrubbed, dried and pricked with a fork, then wrapped in a paper towel and placed one inch apart on a microwave rack. Cook according to your oven's guidelines, and turn potatoes once during cooking.

Potatoes are good for you, just watch what you put on them. Try salsa or steamed or saut?ed vegetables on a baked potato instead of butter and sour cream, watch the portion sizes on those fries. A medium potato has 26 grams of carbs, 3 grams of sugar. Here is the link to the nutrition information from our web site: Click Here. The sprouts that form after a potato sits for a while are not poisonous, its just the potato trying to replant itself.

To preserve the Idaho Potato's abundant nutrients, cook with the skins on whenever possible. And steam, rather than boil potatoes. Save the cooking water after steaming potatoes, as some of the potatoes' nutrients will have leaked into it. Use it to make gravies or bread, or to moisten mashed potatoes.

Before storing spuds, look them over and use any bruised ones first. Since dampness can cause decay, it is best not to wash spuds before storing.

Store Idaho Potatoes in a cool, dark and well ventilated place. They will keep about a week at room temperature and for several weeks at 45 to 50 degrees Fahrenheit. However, refrigerator temperatures are too low, which converts the potato's starch into sugar, resulting in a sweet taste. The extra sugar also causes potatoes to darken prematurely while frying. (This process can sometimes be reversed by storing the potatoes at room temperature for a week to 10 days.

If the potatoes were stored too cold (below 40 degrees F) then they can turn black. Could also have black bruising from being handled (dropped) when cold.

The greening is exposure to light. This can happen in the fields, or if out on display in the grocery store. This greening tastes bitter so just peel away before cooking.

Fingerlings are similar to your own fingers. They are known for their firm, waxy, flavor texture. They are typically 1 to 2 inches in diameter and 2 to 4 inches long.

Our potatoes are specially grown on family owned farms located in the great Northwest - Quincy, Toppenish and Ellensburg in Washington State, Portland, Oregon and Bakersfield, California.