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as i even shred potatoes into water when i'm making potato latkes. i just drain the shreds in a colander lined with an old tea towel when i'm ready to mix them into if you put them in a pot of water as soon as they are peeled they don't turn brown! peel, rinse off, and then plop them into a pot of water! no browning!
askville.amazon.com/potatoes-turning-brown-peel/answerv

W potato from turning brown before make scalloped potato? keep the sliced potatoes in cold water until you are ready to make the dish how to keep peeled potatoes from browning
wiki.answers.com/q/how_do_you_avoid_the_cut_potato_from

Cooking tips and tricks question: how do you keep raw peeled potatoes from turning brown. is there something to put in the water pot to keep them from browning until your ready to boil them.? the best the best method that i have used is after they are peeled, just cover them with water and some ice cubes and let them sit.
wiki.answers.com/q/how_do_you_keep_raw_peeled_potatoes_

Peeled potatoes will quickly turn brown if not cooked immediately or stored properly for future use. sometimes it is necessary to peel potatoes a day or two ahead of when they are needed, especially if planning a large meal. save the potato water from refrigerator-stored potatoes for use in homemade bread and noodles. www.ehow.com/how_4548051_store-peeled-potatoes.html

If you do peel them, though, be sure to keep them under water between peeling and shredding to prevent them from oxidizing. (oxidation is what's happening when potatoes start turning unappetizing shades of pinkish-brown and gray.) once your potatoes are either scrubbed or peeled, get all the rest of your ingredients ready;
ths.gardenweb.com/forums/load/vegex/msg021107485782.htm

Use modular mate containers for storage. saves time and money and keeps those little critters out!; to keep peeled potatoes fresh and white, add lemon juice to the water you keep them in.
www.cyber-kitchen.com/hints01.htm

4 colorado russet variety potatoes, peeled, boiled cook potatoes in boiling water until tender; drain and cool. combine sour cream and next 7 ingredients in a large bowl, stirring until blended; add potato and gently toss to coat cover and chill. makes 6-8 servings. mvproduce.com/recipes.html Place the sealed jars into the pot and add boiling water to come halfway up the sides of the jars. 200g red bliss potatoes, peeled and cut into 1/2" dice; 200g purple potatoes, peeled and cut into 1/2" dice; 100g extra virgin olive oil; 7g garlic, thickly sliced salt; 50g french bread, trimmed of crust and soaked in milk; www.playingwithfireandwater.com/foodplay/ Prep tips: lay down newspaper on counter tops and peel potatoes over the newspaper. when all done – roll up and compost or throw away~instantly clean counters! if you are doing a large batch, put the peeled potatoes in a bowl of water to keep them from browning. www.whiteonricecouple.com/recipes/potatoes-au-gratin-re When the fat is hot, carefully lower in the beef to commence the browning process. the higher the temperature, the more the muscle fibres scrunch up, squeezing water out. the water keeps meat moist, tender and succulent. if you lose too much, 3 potatoes, peeled and par boiled (cook for approx 5 mins only) www.open2.net/everwonderedfood/prefect_roast_beef.html