I had expected the opposite; that the potato absorbing the water would also absorb the dye.

Use more salt than you think you need, as potatoes can absorb a lot of seasoning.

Mix well and simmer for five minutes or till the potatoes absorb the gravy.

Or add a few chunks of raw, peeled potato, cover the pot and let the liquid simmer a bit so that the potato absorbs the salt.

Stop as soon as the potato has absorbed all of the ingredients and comes together in a smooth ball; cover with a dish towel and let it rest for 30 minutes.

The potatoes will absorb some of the excess salt (remove them before serving the dish).

Sweet potatoes absorb so much water when boiled that my simple fish cakes became almost an exercise in pastry making, as I added flour and egg to encourage bonding.

The potatoes will have absorbed the dressing and sometimes need a little more just before being served.

Because potatoes do not absorb radioactive nucleotides, they are one of the few crops that could be grown safely in the heavily contaminated soils around Chernobyl.

The potatoes cook in the water awhile and finally absorb most of it, with the remainder evaporating just as the potatoes are nearly cooked through.