Need your cut potatoes to look fresh? Learn how to keep potatoes from turning brown with these two tricks.
This Is How to Keep Potatoes from Turning Brown
Updated on Dec. 03, 2023
When preparing a meal for guests, there are so many ingredients to chop, proteins to marinate, and sides to prep, you’ll want to make sure all that hard work pays off. The last thing you need is a side dish full of gray potato salad or a muddled brown mash.
Here’s how to keep potatoes from turning brown, so they’ll be worthy of both your finest dinner party and your casual weeknight meals. (These potato salads are perfect for either!)
Why Do Potatoes Turn Brown?
If you’ve ever cubed a potato only to come back to a brownish-gray mess on your cutting board 10 minutes later, you’re not alone. Potatoes brown quickly when exposed to fresh air because they are jam-packed with starch. When this starch is exposed to oxygen, they undergo a process called oxidation, which leaves your potato with a grayish or brownish tint. They’re 100% edible, but instantly less appetizing.
Also, check how to make your instant mashed potatoes taste better.
How Do You Keep Potatoes from Turning Brown?
Use cold water
The easiest (and most common) method for protecting your precious potatoes from browning is to use cold water. When sliced potatoes are placed in water, the oxidation process slows way down.
Grated potatoes (like the ones you need for these creamy hash browns) brown even faster than cubed ones, so waste no time getting them into water. Fill a bowl with just enough cool water to cover your potatoes by about an inch. Place your mandoline and grater directly over the bowl and cut straight into the water to keep your potatoes as white as possible.
Editor’s Tip: Sliced, shredded, cubed or really any kind of peeled potato can be stored in cold water for about 24 hours before any noticeable change happens to the potato’s structure or texture.
Ready to start cooking? Check out our handy guide that breaks down the best cooking methods for each type of potato.
Add lemon juice or vinegar
Placing spuds in water will slow the oxidation process, but it will not stop it. To keep keep potatoes from turning brown for more than six hours, say overnight, then add a bit of acid.
Lowering the pH of the potato helps fight off oxidation. Just like you might use a squirt of lime juice to keep guacamole from browning, a bit of lemon juice or white vinegar in the bowl with the potatoes will ward off gray hues. Use one teaspoon to a half gallon of water to get all the anti-browning impact with no noticeable flavor changes. Learn how to wash potatoes in the right manner.
Recipes That Take Mashed Potatoes to the Next Level
Buttermilk Mashed PotatoesMy sister-in-law, who is a dietitian, shared these buttermilk mashed potatoes with me. The garlic and buttermilk in these smooth mashed potatoes that are better for you than typical versions that include lots of butter. —Stephanie Bremson of Kansas City, Missouri
Editor's Tip: You get ready to chop potatoes for dinner and notice some unwelcome "eyes." Immediately, you wonder, Are sprouted potatoes safe to eat? Check if can you eat a potato that is sprouting.
ColcannonPutting together your St. Patrick's Day feast? Make sure there's room for colcannon, one of Ireland's most famous potato dishes, on the table.
Twice-Baked Potato CasseroleOur reviewers all agree: This twice-baked potato casserole is a real hit! They love that it can be made in advance and tastes exactly like twice-baked potatoes (but with a fraction of the effort).
Sour Cream PotatoesOne of the great things about these creamy potatoes is they turn out even better if you make them a couple days ahead and bake them on the day you serve them till they're golden brown on top.—Krista Smith Kliebensteain, Broomfield, Colorado
Creamy Make-Ahead Mashed PotatoesWith five different dairy products, you know this make-ahead mashed potato casserole is going to be super rich and, of course, delicious. It gets even better topped with onions and bacon! —JoAnn Koerkenmeier, Damiansville, Illinois
Onion Mashed PotatoesOnion mashed potatoes are full-flavored and easy to make. They're a perfect side dish for a holiday dinner.
Rich & Creamy Parmesan Mashed PotatoesFor special occasions (like my husband’s birthday dinners), I mash potatoes with cream cheese, sour cream and Parmesan. It's divine comfort food. —Jo Ann Burrington, Osceola, Indiana
Potato Stuffing CasseroleI adapted this recipe from a Pennsylvania Dutch cookbook, and it's indicative of the fine German cooking found in this area. If you're looking for an alternative to mashed potatoes, try this dish. —Elsa Kerschner, Kunkletown, Pennsylvania
German-Style Mashed PotatoesComforting and filling, these tangy potatoes will warm up any meal, especially one with a German flair. They’re a fitting accompaniment to sausages like bratwurst. —Alena Horn, Austin, Texas
Creamy Mushroom-Potato BakeThe day I first made this, we'd invited a neighbor—a bachelor farmer—over, and I wanted to fix something hearty. It was a hit instantly. These days, our three sons enjoy it as a change from regular mashed potatoes. We've found that it's best served with beef...either with or without gravy. —Kathy Smith, Granger, Indiana
Creamy Mashed PotatoesEveryone needs an amazing recipe for creamy mashed potatoes—and these smooth cream cheese mashed potatoes are our pick. With just five ingredients (plus salt and pepper), they are easy to make, and the cream cheese adds a rich tanginess.
Cheesy Mashed PotatoesForget everything else you know about mashed potatoes. These creamy, rich, cheesy mashed potatoes are the ultimate decadent side dish for get-togethers and gatherings.
Party Mashed PotatoesCreamy and tangy, these easy party mashed potatoes are perfect for a tailgate barbecue or potluck party.
Potato Pumpkin MashNo more plain white mashed potatoes for us! I swirl fresh pumpkin into potatoes for a little extra holiday color. — Michelle Medley, Dallas, Texas
Garlic and Herb Mashed PotatoesThere are mashed potatoes, and then there are garlic mashed potatoes (even better!). These potatoes are rich and downright decadent, a perfect side dish for your next gathering.
Confetti Mashed PotatoesThese mashed potatoes make a beautiful side dish for any meal. Onion, peppers and cheese add color and flavor to the potatoes. —LaDonna Reed, Ponca City, Oklahoma
Mashed Potato CupsI came up with this recipe as a way to use up leftover mashed potatoes. It's a nice alternative to the standard potatoes or rice. —Jill Hancock, Nashua, New Hampshire
Buttermilk Smashed PotatoesMy family loves this decadent homestyle recipe of buttermilk, potatoes and butter. Serve with your favorite toppings and enjoy! —Marla Clark, Albuquerque, New Mexico
Loaded Smashed PotatoesIf mashed potatoes are a must at your family Thanksgiving, then why not go all out with the works? I love garlic, onions and bacon, and this dish has all three! —Kathy Harding, Richmond, Missouri
Cheddar Cheese Mashed PotatoesA sweet potato added to the usual Yukon golds gives these cheesy potatoes a slightly sweet flavor and nice rich color. No one will believe they’re lighter. —Connie Boll, Chilton, Wisconsin
Gouda Mixed Potato MashEverything's better with cheese, right? This cheesy two-potato mash is no exception. If you cube the cheese, you’ll discover delicious pockets of melted cheese throughout the dish. —Shelby Goddard, Baton Rouge, Louisiana
Twice-Baked Mashed PotatoesTwice-baked mashed potatoes capture all the flavor of a stuffed baked potato but with a fraction of the effort. Instead of stuffing each individual potato, you'll simply bake the cheesy potato mixture in a casserole dish!
Triple Mash with Horseradish Bread CrumbsWhy settle for traditional mashed potatoes when you can enjoy three times the flavor? Combine spuds with rutabaga and parsnips, along with the zip of horseradish, for a taste treat. —Lily Julow, Lawrenceville, Georgia
Spanakopita Mashed PotatoesI learned to cook by watching my mom in the kitchen. Most of the recipes I make use only five or six ingredients and have a healthier bent. I created this recipe after I tried a spinach-topped baked potato. Flecks of red and green from the potato skin and spinach make these potatoes look festive and special. By not peeling the potatoes, you not only keep some nutrients, but you also save on prep time. —Ashley Levy, Columbia, Maryland
Mediterranean Mashed PotatoesIt's hard for our family to imagine eating mashed potatoes any other way but this. It tastes great on its own or drizzled with tahini sauce. —Nikki Haddad, Germantown, Maryland
Next: Check out Pioneer Woman’s mashed potatoes recipe (the creamiest ever).
