The Potato Underground — Discover the Goodness of America's Favorite Vegetable

By Walter Scheib (White House Executive Chef, 1994 – 2005)

Some of you may not know that the United Nations declared 2008 as the International Year of the Potato. Personally, I have to admit I was a little surprised until I found out why. Apparently the intent of the declaration was to raise awareness of the potato as a means to fight existing poverty and hunger throughout the world. It makes sense when you consider that the humble spud ranks as the fourth major food crop in the world after corn, wheat, and rice. Here in the U.S. we are very fortunate to have an abundance of the beloved potato.

Recently, I spoke at the U.S. Potato Board’s annual meeting where I met plenty of potato farmers and self professing potato lovers who are simply passionate about the tuber. It was inspiring to be around these folks. It caused me to think about several dinners where potatoes took a starring role when I was at the White House. For example, at the first Bush State Dinner that honored Mexican President Vicente Fox, I created a menu which included ingredients that were mutual to both the U.S. and Mexico. We served pepita-crusted bison with poblano mashed potatoes and fava-chanterelle ragout. The potatoes gave this dish a perfect comfort food profile.

In a house like the White House comfort food was always a welcome guest, especially with the first families. One of Chelsea Clinton’s favorite meals was a dish called the potato roesti (originally from Switzerland). For all intents and purposes I would describe it as a 3/4 inch high pancake size tater tot. The potato roesti is easy to make and great anytime of the day or night. Basically, you grate a pound of potatoes (yukon golds are beautiful in this dish) and season it with salt and pepper. Allow the juices to drain and then fry it up pancake style in hot cast iron pan with butter or olive oil until it is golden brown. You can serve your own roesti with poached eggs, a sprinkle of cheese, and fresh herbs.

If you would like to try the recipe I created for the Vicente Fox dinner, you can find it in my book, White House Chef.

PHOTOGRAPH BY KIYOMI

Don’t forget potatoes when serving the traditional corned beef and cabbage and green beer this St. Patrick’s Day. Potatoes and Ireland are inextricably linked, and few cultures in the world have created so many recipes for serving the sensational spud. There’s champ (mashed potatoes with scallions), colcannon (mashed potato cakes featuring cabbage or another leafy green), Dublin coddle (chunks of potatoes sautéed with sausage and bacon), and a potato pancake that’s so popular, boxty, it’s inspired a favorite childhood nursery rhyme: “Boxty in the griddle, Boxty in the pan, If you can’t make boxty, You’ll never get a man!”

On this side of the pond, potatoes are no less appreciated. In fact, potatoes are America’s favorite vegetable, probably because of their positive nutrition profile and versatility. One medium (5.3 ounce) potato is an excellent source of the antioxidant vitamin C (45% of the Daily Value), and when eaten with skin, a good source of potassium (18% of the Daily Value). Potatoes are fat-, cholesterol-, and sodium-free.

Or, perhaps this love of potatoes in the U.S. is a result of the fact that so many Americans claim Irish blood? According to History.com, there are 34.7 million U.S. residents who claim Irish ancestry. This number is almost 9 times the population of Ireland itself!

COLCANNON CHOWDER

1 and 1/3 pounds (4 medium) russet potatoes, peeled and cut into ¾-inch chunks
14-ounce can nonfat, reduced-sodium chicken broth
1 cup water
Salt
2 tablespoons canola oil
3 cups coarsely chopped green cabbage
¾ cup finely chopped onion
8 ounces smoked chicken or turkey sausage, sliced ¼ inch thick
1 medium carrot, shredded
½ cup 1 percent milk (about)
Pepper, to taste

In 3-quart saucepan, cover potatoes with broth and water; add 1 teaspoon salt. Bring to boiling over high heat; reduce heat, cover and cook until potatoes are tender, 12 to 15 minutes. Set aside.

Meanwhile, heat oil in 10-inch nonstick skillet over medium-high heat; add cabbage and onion. Sauté 10 minutes, tossing occasionally. Add sausage; continue to sauté, about 10 minutes, tossing occasionally, until vegetables and sausage begin to brown. Add carrot; set aside.

With slotted spoon, remove about ¾ cup potato pieces and add to skillet. In electric blender, blend remaining potatoes and liquid until smooth, being careful to hold blender lid down with kitchen towel; return to saucepan. Add contents of skillet; mix in enough milk for consistency desired. Heat to simmering. Season with salt and pepper.

Makes 4 main-dish servings (about 6 cups).

Nutrition information per serving: 357 calories; 15 g protein; 54 g carbohydrate; 10 g fat; 24 mg cholesterol; 587 mg sodium; 6 g fiber.

IRISH POTATO BREAD (pictured at top of entry)

Recipe created by Bruce Weinstein and Mark Scarbrough, authors of The Ultimate Potato Book
2 3/4-pound russet potatoes
1 large egg plus 1 large egg white
1/3 cup canola oil, plus additional for greasing the baking sheet
3/4 cup fat-free milk
2 tablespoons minced chives (or the green part of a scallion)
1/2 teaspoon caraway seeds
3 1/4 cups all-purpose flour, plus additional for dusting and kneading
1 1/2 tablespoons baking powder
1 teaspoon salt

Bring 1 inch of water to a boil over high heat in a vegetable steamer or a large saucepan fitted with a portable vegetable steamer. Peel one potato and cut into eighths; steam the pieces until tender when pierced with a fork, about 15 minutes. Rice or mash pieces in a large bowl; set aside to cool for 15 minutes.

Position the rack in the center of the oven; preheat the oven to 375F. Lightly oil a large baking sheet with canola oil dabbed on a paper towel.

Peel the other potato and grate it through the large holes of a box grater. Squeeze off any excess moisture; add to the riced or mashed potatoes.

Stir in the egg, egg white, oil, milk, chives, and caraway seeds until fairly smooth. Add 3 1/4 cups flour, baking powder, and salt; stir with a wooden spoon until the mixture forms a soft but sticky dough.

Lightly flour a clean work surface as well as your cleaned and dried hands. Turn the dough out onto the floured surface and knead for 1 minute, adding flour in 1-tablespoon increments to keep the dough from turning too sticky. Too much flour and the dough turns tough; it should remain a little tacky but workable. Shape into an 8-inch circle, flatten slightly keeping the loaf mounded at its center, and place on the prepared baking sheet. Use a sharp knife to slash an X in the top of the dough, cutting into dough about 1/2 inch.

Bake until golden brown, firm to the touch, and somewhat hollow sounding when tapped, about 55 minutes. Cool 1 hour on a wire rack before slicing and serving.

Makes 1 large loaf (16 slices).

Nutrition information per slice: 183 calories; 5 g fat; 14 mg cholesterol; 298 mg sodium; 30 g carbohydrates; 1 g fiber; 5 g protein; 222 mg potassium; 6 mg vitamin C.

IRISH POTATO CAKES WITH SOUR CREAM SAUCE

Sour Cream Sauce
1/2 cup low-fat sour cream
2 tablespoons chopped green onions (about 2 onions)
1/2 teaspoon minced garlic
1/2 teaspoon lemon juice
Few drops hot pepper sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
Pinch cayenne pepper

Irish Potato Cakes
1 1/4 pounds yellow flesh potatoes, peeled and cut into 1” pieces (about 4 medium potatoes)
3 tablespoons unsalted butter
3 tablespoons milk
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated mild Cheddar cheese
1/4 cup sliced green onions (about 4 onions)
1/2 cup panko (Japanese bread crumbs)
4 tablespoons vegetable oil

To make Sour Cream Sauce, in mixing bowl, gently whisk together all sauce ingredients. Refrigerate.

To make Irish Potato Cakes, in medium saucepan cook potatoes in 2 inches boiling water, covered, 12 to 15 minutes or until tender. Drain, then shake potatoes over low heat 1 to 2 minutes to dry thoroughly. With electric hand mixer or potato masher, mash potatoes until smooth. Beat in butter, milk and garlic until blended. Season with salt and pepper. Allow potatoes to cool; mix in cheese and green onions. To form potato cakes, shape 1/2-cup portions of potato mixture into patties; coat on all sides with bread crumbs. Place on wax paper-lined baking sheet and refrigerate at least 1 hour.

In heavy non-stick skillet, heat oil over medium heat. Add potato cakes and cook about 5
minutes, turning once, or until heated through and golden on both sides. Place on serving platter or 6 individual plates; top each potato cake with 1 tablespoon Sour Cream Sauce.

Serves 6.
Nutrition Information Per Serving: 292 calories; 18g fat; 27mg cholesterol; 529mg sodium; 28g carbohydrate; 2g fiber; 6g protein

For additional healthy potato recipes, visit www.potatogoodness.com. Happy St. Patrick’s Day from America’s potato growers!

By Brittany Mohr

Whether you’re a die hard fan of the New York Giants or you grew up rooting for the New England Patriots, we can all agree that (other than the game) the most important part of Super Bowl Sunday is the food. Nothing pairs better with good old American football than America’s favorite vegetable – the potato!

These recipes are sure to score with guests of all ages and team loyalties – in fact delicious spuds may be the ONLY thing we can all agree on come Super Bowl Sunday!

(Click on the images below for recipe details.)

Baked Fries with Salsa

Grilled Potato Planks

Potato Nachos

Cheesy Potato Skins with Sun-Dried Tomatoes

By Amy Kull

In honor of the United Nations’ declaration that 2008 is the International Year of the Potato, we asked two of our favorite food experts, Bruce Weinstein and Mark Scarbrough, authors of The Ultimate Potato Book, to share some of their favorite authentic potato dishes from around the world. Share they did, assisted by 12 fifth-grade students from the United Nations International School (UNIS) in Manhattan, with television and radio audiences throughout the U.S. during a satellite media tour last week.

A satellite media tour allows spokespeople to conduct interviews with TV and radio stations around the country from one location. We were fortunate enough to work with the terrific folks at UNIS to transmit our interviews from their impressive library. Students with a wide array of cultural backgrounds assisted Bruce and Mark with demonstrating how to make Kootu Curry, a vegetarian main dish featuring potatoes, green beans, eggplant, and chickpeas flavored with curry and toasted coconut.

Also shown were Potato Ceviche from Peru, a Chinese Red Pork and Potato Stew and Irish Potato Bread. Recipes for these dishes can be found at www.potatogoodness.com.

The students and cookbook authors responded to lots of potato-related questions from television news anchors and radio DJs in about 18 states. The biggest question was, “Why did the UN bestow this honor on the potato?” Most were surprised to learn how important the potato can be in relieving world hunger due to the relative ease with which it can be grown and because of its positive nutrition profile. Specifically named by Bruce and Mark was the fact that potatoes are fat-, sodium-, and cholesterol-free, and one medium-sized (5.3 ounce) potato contains 45% of the Daily Value of vitamin C. With skins, potatoes are a good source of potassium and a contain 8% of the Daily Value of fiber. They also provide critically important complex carbohydrates, the body’s most efficient fuel source.

Bring the flavors of the world to your house tonight and try one of Bruce and Mark’s authentic international potato dishes. Happy International Year of the Potato to you!

In honor of 2008, which has been declared “International Year of the Potato” by the United Nations, here is a recipe with international flare that is sure to start your year off on a healthful foot!

For more information on the International Year of the Potato, visit www.potato2008.org.

Peruvian Ceviche with Potatoes, Halibut and Mango

(Recipe created by Bruce Weinstein and Mark Scarbrough)

Peru may well have been the birthplace of America’s favorite vegetable. Certainly one of the favorite ways to eat potatoes in Peru is in ceviche: a fresh, light mélange of fish marinated in lime juice with loads of aromatics and vegetables. Serve this refreshing lunch or first-course starter in lettuce cups, or scoop it up on baked tortilla chips.

1 pound white potatoes, peeled and cut into 1/4-inch cubes
1 cup fresh or frozen corn kernels
1 pound skinned halibut, black bass, striped bass, or tilefish, cut into 1/2-inch pieces
1 large mango, peeled, seeded, and chopped
1/2 cup halved, thinly sliced red onion
1 small fresh jalapeño chile, stemmed, seeded, and minced
1/2 cup fresh lime juice
1/4 cup minced cilantro
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Bring a large saucepan of water to a boil over high heat. Add the potatoes; boil for 5 minutes.

Add the corn and boil until the potatoes are tender, about 5 minutes. Drain in a colander set in the sink, place in a large non-reactive bowl (see note), and cool to room temperature, about 1 hour.

Add the fish, mango, onion, jalapeño, lime juice, cilantro, salt, and pepper; toss well. Cover and refrigerate for at least 6 hours or up to 24 hours, tossing occasionally. Serve in lettuce cups, or with baked tortilla chips.

Note: A nonreactive bowl is one that will not form harmful chemical compounds when acid (as in the lime juice here) touches its surface. Nonreactive materials include heat-safe glass, stainless steel, enameled iron, or enameled steel. Reactive cookware is made of tin, copper, and non-anodized aluminum; certain dyes and chemicals in decorative glass and pottery are also reactive.

Makes 6 servings

Prep time: 15 minutes
Cook time: 12 to 16 minutes total

2 1/2 cups shredded, unpeeled russet potatoes (about 1 lb.)
1/2 cup grated onion
1/3 cup peeled shredded carrot
1/3 cup flour
2 tablespoons snipped fresh chives
1 teaspoon kosher salt
1/4 tsp. freshly ground pepper
1 egg + 1 egg white
2 tablespoons vegetable oil, divided

Scrub potatoes and coarsely grate. Immediately place in a bowl of ice water to keep potatoes from discoloring; let stand for 5 minutes. Meanwhile, place the onion, carrot, flour, chives, salt, pepper and eggs in a medium bowl and stir well.

Drain the potatoes and squeeze out moisture; stir into egg mixture. Heat 1 tablespoon oil in a large non stick skillet over medium-high heat until very hot.  Spoon about 1/4 cup of potato mixture for each pancake into skillet, cooking 4 at a time.

Cook for 3 to 4 minutes per side, flattening with the back of a spatula and cooking until golden brown and crisp on both sides.  Drain on paper towels.  Repeat with remaining oil and potatoes.  Serve immediately with chunky applesauce and low-fat sour cream. 

Makes 4 servings.

Thanksgiving is just around the corner, which means hosts and hostesses have started to search for the best recipes, read classic cookbooks and develop dinner menus.  Even the most seasoned party planner can suffer stress trying to balance varying tastes and traditions.  Folks may argue about dressing versus stuffing in their turkey recipe, or whether to serve green beans or peas, but almost everyone will expect some kind of mashed potato dish to grace the dinner table. 

Who better than America’s potato farmers to offer advice on the very best mashed potato recipes? Here are recommendations from the United States Potato Board (USPB), representing 4,000 potato growers and shippers throughout the U.S., for hosts and hostesses of every personality persuasion.

The Traditionalist: Perfect Mashed Potatoes
There is no recipe more fitting for the honor of “best mashed recipe of all time” than the USPB’s Perfect Mashed Potatoes. The essential trick here is to return the drained potatoes to the saucepan for a few minutes to dry them a bit over medium-low heat before mashing. Trust us, it makes a difference!

The Procrastinator: From-Scratch Mashed in About Ten Minutes
Forget the instant mashed potatoes. For a quick fix that’s guaranteed to wow the crowds, try the USPB’s new “Microwave Mashed Potatoes.” If you’re short on time (and who isn’t?)  but want from-scratch fresh mashed potatoes, try these. Watch a quick demonstration video at and get mashing!

The Health Nut: Browned Butter Smashed Potatoes with Butternut Squash
Want to serve a healthy recipe with two vegetables in one dish?  Combine the vitamin C, potassium, and fiber of potatoes with the vitamin A of butternut squash and you have a nutritional winner.  A little browned butter drizzled over the top adds the crowning holiday touch.

The Diplomat: Chipotle Mashed Potatoes
Celebrate the United Nations’ declaration that 2008 is the “International Year of the Potato” by serving Chipotle Mashed Potatoes.  These south-of-the-border flavors marry well with a chili-rubbed turkey and cornbread dressing.

The Hedonist: White Chocolate Mashed Potatoes
Send guests swooning by combining perennial favorites: potatoes and chocolate. Yes, that’s right, chocolate.  A little bit of white chocolate here substitutes for the butter. Its sweetness is tempered by a dash of Tabasco sauce, but the creaminess chocolate imparts  is unmistakable.

For additional holiday-worthy potato side dishes, visit www.healthypotato.com.  Happy Thanksgiving from America’s potato growers!

By Ashley Kleckner 

Last month I had the pleasure of joining 15 professional chefs in Napa Valley at the Culinary Institute of America at Greystone for the U.S. Potato Board’s third “Menu Innovations with Potatoes” seminar. Combined, the chefs represented more than 14,000 restaurant and supermarket foodservice operations. The dynamic three-day event was led by CIA instructors and guest celebrity chef Nancy Silverton, co-owner of Mozza in L.A. and author of several cookbooks, including this year’s “A Twist of the Wrist: Quick Flavorful Meals with Ingredients from Jars, Cans, Bags and Boxes.”

Fall is harvest time in Napa and I can’t image a more idyllic setting for indulging in culinary exploration and conversation. The event began with a champagne and potatoes reception where the chefs mingled with potato growers from across the nation. It was inspiring to see how eager the chefs were to learn more about the source of the potatoes they cook with everyday. 

During the seminar, presentations were given by Danny Johns and Linda McCashion, from the U.S. Potato Board, and Allison Beadle, M.S., R.D., L.D, who led the group in a discussion on potato nutrition. The chefs were surprised to learn about the impressive nutritional profile of potatoes and the role that they can play in healthy menu development.

The majority of the program was spent in hands-on ideation sessions in Greystone’s kitchens. It felt like I was on the set of Iron Chef watching the group select ingredients from the pantries at Greystone and turn them into surprising and impressive dishes. The chefs explored Mediterranean and Latin flavor profiles creating a wide range of potato applications, including using potatoes as ingredients in salsas, sandwiches and fresh salads. It’s impossible pick a favorite dish because they were all so different but there were a few that will surely find their way into my kitchen and perhaps restaurant menus nationwide. I fell in love with a crispy potato round with bruschetta topping and  Nancy Silverton created a panini with thin slices of potato grilled right onto the bread that will certainly make an appearance at my next dinner party.

At the end of the event, the enthusiastic chefs had the opportunity to present their dishes to U.S. Potato Board members.  One chef expressed what was on everyone’s mind when he said, “Potatoes are even more versatile than I previously thought. Even cutting a potato in different shape can bring ‘new news.’”

The recipes we tasted were too good to keep to ourselves so we’ll be compiling the recipe ideas into a foodservice brochure which will be featured on www.healthypotato.com. 

By Patty Mastracco, guest contributor and food editor of Something Extra

Okay, dinnertime is not my favorite time of the day. After cooking all day it’s so hard to walk in the door (always later than I’d planned) and come up with something tasty and healthy that everyone in my family will eat. The latest potato recipes by Bruce Weinstein and Mark Scarbrough are my lifesavers! Watch their “How to Microwave Au Gratin Potatoes” demonstration video here or on YouTube:

Microwave Au Gratin Potatoes (Basic Technique)

4 medium Russet or Yukon Gold potatoes
1/2 cup milk, divided
Salt and pepper, to taste
1 cup shredded cheese, divided

Step 1
Slice potatoes thinly (approximately 1/8” thick).

Step 2
Pour enough milk into the microwave-safe dish to just cover the bottom.

Step 3
Lay potato slices on bottom of dish, covering bottom. Sprinkle with salt and pepper.
Top with shredded cheese.

Step 4
Repeat layering of ingredients until all potatoes have been added to the dish. When final layer of potatoes have been added and seasoned, pour remaining milk over ingredients before adding the last of the cheese.

Step 5
Cover and microwave on HIGH for 10 minutes or until potatoes are done. Carefully remove from microwave and serve.

The Fondue-Style Potatoes Au Gratin is so good and even better for you than the traditional dish. Who knew you could make such a great gratin without all the butter and cream? The best part about it is that it cooks so fast. This dish only takes 20 minutes – amazing! I’ve served them with pork chops and beef and they were a huge hit.

Same goes with the Southwest Potato and Chicken Casserole. This one is great because it’s a complete meal. It’s super easy to assemble and I’ve done this in the morning so when I get home, I just have to pop it in the microwave. I did simplify it once using a Mexican spice blend (I really like Tajin and the Morton and Bassett blends.) I was never really a fan of lowfat cheeses but I’ve got a whole new respect for them now. You really don’t even notice any difference. I think I’ll see what I can do with the same recipe giving it an Italian twist – Italian herbs and an Italian cheese blend, maybe some good fresh Parm on top…stay tuned for results!

Looks like my microwave will be doing something other than just reheating my coffee now!

By Linda McCashion 

I don’t know about you, but here in Colorado we find ourselves quite unwilling to say goodbye to warm summer and fall evenings.  (Last year’s difficult winter no doubt is a contributing factor in that attitude.)

In an effort to extend the season, I am inviting friends over to enjoy lite summer fare such as grilled meats and salads. At these occasions I naturally consider it my obligation to introduce new potato dishes.   This is not difficult in my case, as working at the United States Potato Board gives me continuing access to great recipes, many created by top chefs.

Sauteed Green Beans and Potatoes

My current menus are built around the Summer of Fresh Potatoes recipes and tips developed at a seminar at the Culinary Institute of America in Napa Valley, CA.   The assignment for the visiting chefs was to look at potatoes in new ways; for example as a culinary canvass upon which to add other healthy foods and flavorings.  Two big flavor winners were Mediterranean and Latin. 

Nancy’s “Caesar” Salad

I have to say it was such a high for us so see a group of talented chefs creating new potato dishes. Later tasting them was totally amazing.  Click here, if you would like to try one or more of these healthy potato sides and salads.