Mashed Potatoes: Frequently Asked Questions

Yes, real garlic is used in the mashed potatoes. back to top of page Elbow Macaroni & Cheese

Yes, real garlic is used in the mashed potatoes.

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.

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 heated long enough or if the product was not mixed during heating.

Hot foods can create embarrassing situations. When confronted with hot foods, first be wary. If you do make the mistake of scooping up a mouthful of scalding casserole, then make the minimal fuss by swiftly taking a drink of water or some other cool beverage.

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. In Idaho we are required to list the potato variety on the bag or box.

Either. They all go well with … ham.

Yes, you can easily use instant potatoes in a recipe that calls for fresh potatoes. One cup of prepared Idahoan Mashed Potatoes = one medium fresh potato. Five pounds of fresh potatoes = approximately 1 pound of dry Idahoan flakes (or approximately 10 medium fresh potatoes).

From a food safety standpoint we do not recommend making any recipe with potatoes and dairy a week in advance. Potatoes are a neutral PH and combined with dairy, especially if done warm and not cooled immediately could lead to some problems. The mashed potatoes will also turn dark from oxidation for that long, even if refrigerated. Instead, make the mashed the day before, cool, refrigerate covered then add in the cream cheese (same weights as butter or margarine) the day of your meal.

zrinka 06-Feb-07, 14:25 Mashed potatoes i can be more creative with it when i cook (add different stuffs)

Rooster’s, 2906 N. State St., Fondren Corner Building, 601-982-2001, is without a doubt the place you want to go. The chicken fried steak is huge, crispy, tasty and not really greasy. The sides are good, too. Plus Rooster’s has a side of its own—Basil’s, 601-982-2100, is at the other end of the Fondren Corner Building and serves super paninis.