Storing cooked potatoes

[mm84321]

If I were to cook potatoes in chicken stock, then chill them over ice in their cooking liquid, am I okay to store them at room temp, or do I have to worry about some sort of bacterial growth? Should they be kept in the fridge, or will this negatively affect the texture? I've never kept cooked potatoes more than a few hours, but something I am doing requires preparing them 24 hours in advance. Thanks.

[GlorifiedRice]

Ive par-frozen overcooked potatoes before for salad. It saved them and firmed them up a bit but they werent affected really

[nickrey]

I'd think keeping them in the stock would affect the texture more than keeping them in the fridge. If you have a vacuum sealer, I'd drain them and bag them so that they are not affected by the drying atmosphere in the fridge.

[mm84321]

Have you kept cooked potatoes in the fridge? They are for a salad, so they just need to be at room temp; I won't be rewarming them.

[Lisa Shock]

Be careful, improper heating, cooling and holding temps can foster the growth of bacillus cereus. https://en.wikipedia.org/wiki/Bacillus_cereus

[Twyst]

Have you kept cooked potatoes in the fridge? They are for a salad, so they just need to be at room temp; I won't be rewarming them.

We hold blanched baby yukons in our walk in from time to time. We just pull them when they are cooked, let them cool on a sheet tray, then throw them into a lexan for storage. They hold fine for 48 hours.

You really have to be sure not to overcook and waterlog the potatoes or the holding process will amplify the problem.

Edited December 30, 2012 by Twyst (log)