Thanks, Sami! I never thought of the salad spinner. Do you also squeeze potato chunks in paper towels after you've soaked them? I made Lee Bailey stovetop potato recipe that says "nearly all the liquid should be gone by this point," and the pan still had so much liquid in it that I'm sure it was the soaked diced potatoes. I like the salad-spinner idea but I'm not sure how well it would work on chunks or dice, not shreds . . . just gotta give it a try!
If you're afraid of butter, use cream. ~~ Julia Child
As you cook, you enjoy omniscience about food that no amount of label reading can match. Having retaken control of the meal from the food scientists, you know exactly what is in it. (Unless you start w/cream of mushroom soup, in which case all bets are off.) To reclaim control over one's food, to take it back from industry & science, is no small thing; indeed, in our time, cooking from scratch qualifies as subversive. ~~ Michael Pollan