I need help... a light went on in my head recently that lifestyle "changes" were inevitable. I'd like to be better prepared.... live more sustainably.... reduce my dependencies....grow more of my own food....etc. I joined another forum that wasn't a good "fit" for me. They have some quality members however they're like a little clique and they speak at you not to you if that makes sense. This was a post I made that was all but ignored, "I am beginning to learn how to dehydrate. The newest edition of the publication sold by Excaliber, 'Preserve It Naturally', suggests steam blanching potatoes for 4-6 minutes. 'The Dehydrator Bible' suggests blanching for 5 minutes with no mention of boiling v. steaming. I have dehydrated 14 different vegetables successfully... I think.... except potatoes. All that I have read states the best way to reduce the micro organisms responsible for food spoilage is by blanching and that we should begin timing once the produce is brought to a gentle boil. I've tried this 3 times and my potatoes are reduced to mush when transferred to the cold water. While this may be fine for flakes to make mashed potatoes, I'm more interested in slices for casseroles and au gratin dishes and cubes for soups. Would anyone be in a position to share with me where I'm going wrong?". The one reply I received was a cut and paste of a previously posted "Tater drying method I and II" post from another one of their threads that I'd already read. I sure would appreciate if someone whose dehydrated potatoes before.... could offer some guidance based on 1st hand experience. I'm sure I'm going wrong somewhere that someone more experienced might be able to spot. Many thanks in advance.