How To Keep Potatoes From Turning Brown After Peeling
Need your cut potatoes to look fresh? Learn how to go on potatoes from turning brown with these 2 tricks.
When preparing a meal for guests, in that location are so many ingredients to chop, proteins to marinate, and sides to prep, you'll want to make sure all that hard work pays off. The last thing yous need is a side dish full of gray potato salad or a muddled brown brew.
Hither's how to keep potatoes from turning brown, so they'll be worthy of both your finest dinner party and your casual weeknight meals. (These mashed white potato recipes are perfect for either!)
Why Do Potatoes Turn Brown?
If you've ever cubed a irish potato just to come back to a brownish-grayness mess on your cut lath 10 minutes later, you're not lone. Potatoes brownish quickly when exposed to fresh air because they are jam-packed with starch. When this starch is exposed to oxygen, they undergo a process chosen oxidation, which leaves your potato with a grayish or dark-brown tint. They're 100% edible, only instantly less appetizing.
How Do Yous Keep Potatoes from Turning Brown?
Use cold water
The easiest (and most common) method for protecting your precious potatoes from browning is to use common cold water. When sliced potatoes are placed in water, the oxidation procedure slows mode down.
Grated potatoes (like the ones yous need for these flossy hash browns) brownish even faster than cubed ones, so waste product no fourth dimension getting them into water. Fill a bowl with simply plenty cool water to comprehend your potatoes by virtually an inch. Place your mandoline and grater directly over the bowl and cut directly into the water to go on your potatoes equally white every bit possible.
Editor's Tip: Sliced, shredded, cubed or really any kind of peeled potato can be stored in cold water for about 24 hours before any noticeable change happens to the spud'south construction or texture.
Add lemon juice or vinegar
Placing spuds in water will wearisome the oxidation procedure, simply it will not end it. To go on go on potatoes from turning brownish for more than six hours, say overnight, then add a flake of acid.
Lowering the pH of the white potato helps fight off oxidation. Merely like y'all might apply a squirt of lime juice to continue guacamole from browning, a bit of lemon juice or white vinegar in the basin with the potatoes volition ward off gray hues. Use i teaspoon to a one-half gallon of water to get all the anti-browning impact with no noticeable season changes.
At present that y'all're ready to party with the most cute potatoes possible, attempt out our favorite scalloped irish potato recipes.
Recipes That Have Mashed Potatoes to the Next Level
Buttermilk Mashed Potatoes
My sister-in-police force, who is a dietitian, shared these buttermilk mashed potatoes with me. The garlic and buttermilk in these smooth mashed potatoes that are ameliorate for you than typical versions that include lots of butter. —Stephanie Bremson of Kansas Metropolis, Missouri
Colcannon Potatoes
Every Irish gaelic family has its ain colcannon recipe, since information technology'southward a classic potato and cabbage dish. My recipe comes from my father's family in Ireland. It's part of my St. Patrick'due south Day bill of fare, forth with lamb chops, carrots and soda breadstuff. —Marilou Robinson, Portland, Oregon
Cheese Smashed Potatoes
Who doesn't like mashed potatoes? Try this slimmed-down dish with any entree. —Janet Homes, Surprise, Arizona
Twice-Baked Cheddar Potato Casserole
Bacon, cheddar and sour cream turn ordinary potatoes into an extraordinary twice baked murphy casserole. It's one of our family'southward honey standards for the holidays. —Kyle Cox, Scottsdale, Arizona
Sour Cream Potatoes
I of the keen things nearly these flossy potatoes is they plow out even better if you make them a couple days ahead and broil them on the solar day you serve them till they're golden brown on top.—Krista Smith Kliebensteain, Broomfield, Colorado
Loaded Smashed Taters
You can brand an unabridged pot of smashed taters in the fourth dimension it takes to bake a unmarried spud! I similar to use babe Yukon Golds because the skins are very sparse and easy to brew. Brand this to your taste—sometimes I add in garlic and chives or sub shallots for the green onions. My husband loves these potatoes with steak, and even my 20-month-old daughter enjoys them! —Andrea Quiroz, Chicago, Illinois
Flossy Brand-Ahead Mashed Potatoes
With five different dairy products, you know this brand-ahead mashed potato casserole is going to be super rich and, of grade, succulent. It gets even better topped with onions and salary! —JoAnn Koerkenmeier, Damiansville, Illinois
Caramelized Onion Mashed Potatoes
Caramelized onions give a sweet and savory gustation to this side dish from our Test Kitchen. Prepared with ruddy potatoes, reduced-fat cheese and bacon, information technology makes a heartwarming accompaniment to any principal course.—Taste of Home Examination Kitchen
Rich & Creamy Parmesan Mashed Potatoes
For special occasions (like my husband's altogether dinners), I mash potatoes with cream cheese, sour foam and Parmesan. It's divine comfort food. —Jo Ann Burrington, Osceola, Indiana
Apple Mashed Potatoes
I love potatoes…especially mashed. When I came up with this combination, it was alleged a winner. I serve this as a side dish when I accept pork as an entree, simply it's nifty with any meat. —Rebecca Page, Pensacola, Florida
Cream Cheese Mashed Potatoes
Whenever I serve this easy brew, the bowl is always scraped make clean. Before holiday feasts, I make it early and proceed it warm in a deadening cooker and then I can focus on terminal-infinitesimal details. —Jill Thomas, Washington, Indiana
Cheddar and Chive Mashed Potatoes
My husband swears my cheddar mashed potatoes are the earth's best. We always take some in the freezer. Sometimes I dollop individual servings in muffin cups and reheat them that manner instead. —Cynthia Gerken, Naples, Florida
Chunky Garlic Mashed Potatoes
I like to clothes up these mashed spuds with a whole bulb of roasted garlic. Information technology may seem like overkill, but once cooked, whatever harshness mellows out and yous're left with sweet and frail garlic flavor. —Mrs. Jackie Gregston, Hallsville, Texas
Mashed Potatoes with Garlic-Olive Oil
Garlic mashed potatoes are loftier on our love list. To intensify the flavor, I combine garlic and olive oil in the food processor and drizzle information technology on acme of the potatoes. — Emory Doty, Jasper, Georgia
Mashed Potato Cups
This recipe makes a tasty side dish that'south a overnice alternative to the standard potatoes or rice. —Jill Hancock, Nashua, New Hampshire
Slow-Cooker Loaded Mashed Potatoes
Every year my Mom made foam cheese mashed potatoes for Thanksgiving. I tailored the recipe to my family'southward taste and carried on the tradition. I make them a 24-hour interval ahead and use my deadening cooker to gratuitous up oven infinite for other dishes. —Ann Nolte, Tampa, Florida
Buttermilk Smashed Potatoes
My family loves this corrupt homestyle recipe of buttermilk, potatoes and butter. Serve with your favorite toppings and relish! —Marla Clark, Albuquerque, New Mexico
Classic Brand-Ahead Mashed Potatoes
These make-alee mashed potatoes save me a ton of time on Christmas twenty-four hours. No more frantically whipping the potatoes while hungry family unit and guests hang around the kitchen! —Marty Rummel, Trout Lake, Washington
Cheddar Cheese Mashed Potatoes
A sweet potato added to the usual Yukon golds gives these cheesy potatoes a slightly sweet flavour and dainty rich color. No one will believe they're lighter. —Connie Boll, Chilton, Wisconsin
Gouda Mixed Potato Mash
Everything'south better with cheese, right? This cheesy 2-tater mash is no exception. If yous cube the cheese, you lot'll discover succulent pockets of melted cheese throughout the dish. —Shelby Goddard, Billy Rouge, Louisiana
Double-Broiled Mashed Potatoes
Clothes upward an best favorite comfort food with savory fixings. This is an easy twice baked mashed potatoes recipe that delivers big flavor. Better still, you can effortlessly double or triple it for a crowd. —Anna Mayer, Fort Branch, Indiana
Triple Mash with Horseradish Bread Crumbs
Why settle for traditional mashed potatoes when you can enjoy iii times the season? Combine spuds with rutabaga and parsnips, along with the cipher of horseradish, for a taste treat. —Lily Julow, Lawrenceville, Georgia
Spanakopita Mashed Potatoes
I learned to cook by watching my mom in the kitchen. Most of the recipes I make use only v or half dozen ingredients, and have a healthier bent. I created this recipe after I tried a spinach-topped baked potato. Flecks of scarlet and green from the potato skin and spinach make these potatoes look festive and special. By leaving the potatoes unpeeled, yous non only go on some nutrients, y'all too save on prep time.—Ashley Levy, Columbia, Maryland
Gruyere Mashed Potatoes
Gruyere cheese and chives take mashed potatoes to a whole new level this holiday season! Don't accept chives? Just use extra green onion instead. Salsarose - Tasteofhome.com Customs
Source: https://www.tasteofhome.com/article/how-to-keep-potatoes-from-turning-brown/
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