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For recovering potato protein from the wastewater by foam separation, Weijenberg and Mulder (1978) investigated the gasâliquid interfacial adsorption of the protein in the liquid phase as a function of potato protein concentration, temperature, pH and sodium chloride addition.
For longer storage, transfer prepared mashed potatoes to a sturdy freezer container, and place in your freezer compartment for up to 4 months. Leave space around the container to allow the potatoes to freeze quickly without thawing other frozen items. Thaw the potatoes in the refrigerator for 24 hours before heating, and reheat in a microwave oven to 165 degrees Fahrenheit. Throw out any leftovers that sit at room temperature for longer than 2 hours.