How to Prevent Potatoes From Discoloring

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

Photo by Olivier 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.