Secret Keeps Crockpot Potatoes from Turning Black

I was having some dear friends over for dinner to thank them for hosting our son’s graduation party at their farm; and decided to use real potatoes, instead of hash browns, to make my cousin Diana’s cheesy potatoes in the Crock-pot. My friend is an amazing cook and makes lots of things from scratch. I was pleased when she took one bite of the potatoes and said, “You used real potatoes!!! They are so much better.”

That was quickly followed by an appalling feeling when I realized some of the potatoes in the Crock-pot had turned black!!! She told me not to worry about it that they tasted the same, but I was still disappointed.

Later I remembered a recipe from the cookbook that came with my former Crock-pot. It was for scalloped potatoes and they instructed you to soak the potatoes in a couple of teaspoons of Cream of Tartar for a few minutes after you peeled and sliced them.

The next time I made “Cousin Diana’s Cheesy Potatoes” I tried the trick and it worked like a charm. I soak the potatoes I am cooking to mash in Cream of Tartar when I cook them in the Crock-pot also.

Fresh, peeled potatoes, that I shredded in my food processor, which are soaking in water with 2 teaspoons of Cream of Tartar. I rinse the Cream of Tartar off before mixing in the other ingredients and putting it all in the Crock-pot.

 

 

 

 

 

 

 

 

 

 

Cousin Diana’s Cheesy Potatoes

 

 

 

 

 

 

 

 

 

 

 

 

2 thoughts on “Secret Keeps Crockpot Potatoes from Turning Black

    • Yes, soaking the potatoes in a water with two teaspoons of Cream of Tartar kept them from turning black. I tried the trick with sweet potatoes at Christmas and it kept them from turning black also.

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