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.