I discovered a great product for keeping those potatoes white and not brown after you cut/grate them. It is a product from McCormick called Antioxidant. You fill a bowl with cold water and put in a teaspoon or two depending on amount of water used. Mix thoroughly to dissolve the Antioxidant in the water. As you slice/grate the potatoes immediately place the potatoes in the water mixture. The water and antioxidant mixture serves two purposes - keeps the potatoes from browning and also rinses some of the starch of the potatoes which is what causes potatoes to stick together when cooking. Make sure to thoroughly rinse the potatoes before cooking.
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