Ask Dr. Potato

Q: Can I cut blemishes off of potatoes before baking? 

Q: Can I use soft, sprouted potatoes in clam chowder?

Q: Is it better to bake a russet potato using convection bake or regular bake? And what temperature do you recommend for either? I have a home oven (GE profile) that has both regular bake and convection bake settings; the convection is "True European Convection with Direct Air; it combines a top and bottom bake element with a third loop in the back." We spear the potatoes lengthwise with a metal skewer to conduct heat to the interior.

Q: I'm not sure how this happened, but I made my mashed potatoes runny. Do you have suggestions on how to make it thick?

Q: When a potato is baked.. does the starch convert to sugar? Does the starch convert to sugar if a potato is placed in a plastic bag, jabbed with a fork and cooked for 12 minutes? My friend says the steam in the bag converts the starch to sugar.

Q: Do I put a cover on the pot of potatoes after they start to boil?

Q: I started the Whole 30 diet this year. Do you have any recipes that fit my dietary restrictions?

Q: My New Year's resolution this year is to have a healthier diet. Do you have information on potato nutrition or healthy recipes?

Q: I'm hosting a New Year's Eve party this year, are there any recipes you recommend?

Q: We LOVE Spuddy Buddy and would love to know more about this awesome mascot?