How to Prevent Potatoes From Discoloring

Keep spuds looking their best with this make-ahead tip.

By Lygeia Grace
Chopping potatoesOlivier Kugler

Preparing potatoes in advance for gratins and mashes can be tricky: Once peeled and cut, spuds can turn an off-putting shade of gray. To maintain their creamy color, refrigerate the pieces in a container of cold water. Fully submerged, they’ll keep up to a day before cooking.

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This puree is also delicious spread on crunchy whole-grain toast. Top with the goat cheese and cilantro.