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

If you happened to catch yesterday morning’s edition of The Early Show on CBS, then you can practically consider yourself a potato expert. Yesterday’s segment featured Bon Appetit magazine Contributing Editor Dede Wilson, who defended potatoes, pointing out that one medium sized potato has 110 calories, is fat-, cholesterol- and sodium-free, and that potatoes rank highest in potassium among the top 20 most frequently consumed raw vegetables and the 20 top most frequently consumed raw fruits.

Read the full article and get some great Bon Appetit potato recipes here.

By Bart Connors 

Over the last few years, all the negative publicity surrounding potatoes had even growers starting to doubt if potatoes fit into a healthy lifestyle, but it looks like things are about to change.  The potato industry  is launching a major new campaign both to communicate the potato’s nutritional value and to remind consumers how much they love them.

After seeing all of the work and research that went into the creation of our new Nutrition Campaign, I am totally excited.  I hope consumers agree that “Potatoes . . . Goodness Unearthed™” is a message that not only gives them confidence in the nutritional value of the potato but also gives a sense of the emotional ways in which potatoes enrich our lives.  I think this message communicates what both growers and consumers have in common - we all are looking for healthy, wholesome food for our families and ourselves. 

So, now that we have this new message, what do we do?

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By Cheryl Koompin 

I’m Cheryl Koompin, current Co-Chair of the United States Potato Board’s (USPB) International Marketing Committee. This Thanksgiving, I put on a different hat—in fact it was a knit, neon green hat that I wore as I walked down the streets of New York, holding on to a bar that anchored the Healthy Mr. Potato Head Balloon in the Macy’s Thanksgiving Day Parade!

Above: Healthy Mr. Potato Head himself, as he makes his final appearance in the Macy’s Thanksgiving Day Parade

My husband, Klaren, and I want to say thank you to the potato industry, as it was a privilege to represent the USPB as balloon handlers– how exciting this was! Country spud visits city spud during the holidays!   NBC, CBS, ABC and dozens of other television crews were tucked into the 3.5 million folks crowding the famous three mile parade route, and when our balloon showed up, potato nutrition took center stage. (Take a look at the “HMPH Balloon Handler” experience here.)

Above: Klaren and Cheryl Koompin

What fun it was to experience the Big Apple while walking under the Big Potato on Thanksgiving morning!  Groups of folks shouted from the sidelines, “WE LOVE POTATOES!”   Music to all of our ears was: “I love you Mr. Potato Head!” And who could forget the balloon-captain-inspired banters of thousands of voices, one side of the street yelling: “POTATO!” and the other yelling: “POWER!”  or “You say Potato!” and the other yelling: “I say Potaaato!”  Back and forth, back and forth. Simply incredible!

Above: The Koompin Family

I smile recalling it.  It was truly emotional to be with the other potato industry folks marching along Broadway and 34th streets, up REALLY close to so many smiling faces and waving hands in support of Healthy MR. POTATO HEAD. Thank you, thank you, from me and Klaren for this great experience!! And thank you for an opportunity to travel with our two grown sons touring this old, historical American city and sharing the experience with other potato industry folks.

By Kathie Beals

This past August I had the opportunity to speak at the annual Potato Association of America (PAA) meeting held in Idaho Falls, ID. Before describing the meeting itself, I think a bit of background about the PAA is in order. The PAA was formed in 1913 and serves as the official professional society for those involved in potato research, extension, production, and utilization. The association provides opportunities to contribute in one or more of eight sections: Breeding & Genetics, Certification, Extension, Plant Protection, Physiology, Production & Management, and Utilization & Marketing.

The annual meeting features research presentations, demonstrations and workshops encompassing a range of topics related to potatoes including nutrition, plant protection, breeding and genetics, physiology as well as industry topics including marketing, production and management. My presentation was part of the opening Keynote Symposium which was entitled, “Enhancing the Nutritional Value of Potato Tubers.” As the opening presentation, it was my responsibility to “set the stage” for the rest of the Symposium. Thus, I began with a historical perspective of the important role that potatoes have played nourishing mankind for centuries. I then focused on the nutrient content of potatoes, including carbohydrate, protein, vitamins and minerals. For example, potatoes are now being recognized for their resistant starch content. Current research is investigating the physiological functions, health benefits and ways to maximize dietary resistant starch. In addition to carbohydrates, potatoes contain a small but significant amount of protein, comparing favorably and even exceeding that of many other common vegetables. Moreover, their unique amino acid profile makes potatoes a perfect protein complement to many other vegetable and grain sources. In addition, potatoes are an excellent source of Vitamin C and rank highest for potassium among the top 20 most frequently consumed raw vegetables and the 20 top most frequently consumed raw fruits.

I finished my presentation by addressing some of the more common myths and misconceptions surrounding potatoes including:

1. “Potatoes are fattening”- In fact, a medium potato has just 110 calories and no fat. No single food causes excess weight gain; rather, gaining weight is a function of consuming more calories than you expend (1).
2. “Potatoes have a high glycemic index (GI)”- In fact, the GI of potatoes vary significantly depending upon the variety, origin, and cooking methods used (2, 3). For example, the GI of Russet potatoes range from 56 -111 depending on the country in which they were grown (4). Similarly a cooked red potato eaten hot has been shown to have a GI of 88 while eating that same potato cold lowers the GI to 56 (2).
3. “Potatoes are not satiating”- In fact a study conducted by Holt and colleagues and published in the European Journal of Clinical Nutrition showed that, out of 38 commonly consumed foods, potatoes were the most satiating (5).
4. “All of the nutrients in potatoes are found in the skin”- In fact, the only nutrient that is lost appreciably when the skin is removed is fiber. About ½ of the fiber is found in the skin, while the bulk of the other nutrients (carbohydrate, protein, vitamins and minerals) are found in the flesh (USDA SR 18). Nonetheless, it is recommended that potatoes be eaten with the skin to maximize the nutrient consumption.

References

1. FDA/CFSAN. Calories Count- Report from the Working Group on Obesity. March 12, 2004 http://www.cfsan.fda.gov/~dms/owg-toc.html accessed 11-19-07.
2. Pi-Sunyer, FX. Glycemic index and disease. Am J Clin Nutr. 2002; 76(suppl):290S-298S
3. Fernandes G, Velangi A, Wolever TMS. Glycemic index of potatoes commonly consumed in North America. J Am Diet Assoc. 2005;105:557-562.
4. Foster-Powell K, Holt SHA, Brand-Miller JC. International table glycemic index and glycemic load: 2002. Am J Clin Nutr. 2002;76:5-56.
5. Holt SHA, et al. A satiety index of common foods. Eur J Clin Nutr. 1995;49:675-690.
6. U.S. Department of Agriculture, Agricultural Research Service. 2005. USDA National Nutrient Database for Standard Reference, Release 18. Nutrient Data Laboratory Home Page, http://www.nal.usda.gov/fnic/foodcomp

 By Amy Kull  

Last week I was lucky enough to attend festivities surrounding the United Nations’ launch of the International Year of the Potato (IYP).  Joining me was Larry Alsum, chairman of the United States Potato Board.

On the eve before the announcement, Larry and I were warmly welcomed by the Minister of the Peru, Ismael Benavides Ferreyros, and other high-ranking Peruvian diplomats at a formal reception at the lovely Mission of Peru on the Upper East Side of Manhattan.

Traditional Peruvian potato dishes were served, including papas rellenas, golden potatoes and dipping sauce, and mashed potato balls with shrimp

Potato marketers from around the globe attended the party, including Etienne Booyens from South Africa, Jim Godfrey from England, Bertrand Delannoy from France. 

The next day could go down in history as “the pinnacle of potato glory.”  The trans-world tuber was hailed as a viable solution to the world’s hunger problem, particularly in developing nations.   

Here we have His Excellency Mr. Srgjan Kerim, president of the 62nd Session of the U.N. General Assembly announcing to the body of members that 2008 is the International Year of the Potato. For more details, visit www.potato2008.org. 

To celebrate at home, try Peruvian Potato Platter, inspired by the flavors of this beautiful South American country and the birthplace of the potato.  Happy IYP!

PERUVIAN POTATO AND CHICKEN PLATTER
Prep time:  20 minutes
Cook time:  25 minutes

2 cans (14 1/2 ounces each) reduced-sodium chicken broth
1 1/3 pounds (4 medium) potatoes, cut into 1-inch chunks
2 lemons, halved
2 fresh or canned jalapeno peppers, quartered lengthwise
2 teaspoons ground cumin
1 pound boned and skinned chicken breasts
1 cup cilantro sprigs

Accompaniments 
2 hard-cooked eggs, quartered
1 red bell pepper, cut into thin strips
3/4 cup pimiento-stuffed green olives
4 whole green onions
1 cup prepared chunky tomato salsa

To prepare potatoes and chicken, in 3-quart saucepan combine broth, potatoes, lemons, jalapeno peppers and cumin.  Bring to boil, reduce heat, cover and cook 5 minutes.  Add chicken; cover and cook about 15 minutes longer until potatoes are tender and juices run clear when chicken is pierced.  Remove from heat; add cilantro to saucepan.  Let potatoes and chicken cool in broth.  Drain potatoes and chicken, reserving 3/4 cup broth.  Remove cilantro, jalapenos and lemons.  To assemble, mound potatoes in center of large platter.  Shred chicken and arrange on platter with remaining ingredients except reserved broth and salsa.  Serve reserved broth in sauceboat.  Serve salsa in bowl on side.
Makes 4 servings

Denver, CO. (October 18, 2007) – The General Assembly of the United Nations (UN) declared 2008 to be the “International Year of the Potato” (IYP) during a press conference at the UN headquarters today.  Citing the potato’s strong nutrition profile and ability to feed the masses, the designation was approved as a way to help meet its Millennium Development Goals.

According to the UN, world population is expected to grow, on average, by more than 100 million people per year in the next 20 years, and 95 percent of this increase will occur in developing countries where resources are scarce.  The UN will not be able to provide food relief for all of these people and needs to teach people how to feed themselves.  Potatoes can be grown quickly and cheaply.  In fact, potatoes yield more nutritious food more quickly on less land and in harsher climates than any other major crop.  Potatoes have provided food security and alleviated poverty worldwide for centuries.

“I’ve always been proud to be a part of an industry that grows a nutritious product,” said Larry Alsum, chairman of the U.S. Potato Board (USPB) and guest at the UN event, “but I’m particularly proud today to know the potato is also an international staple capable of solving world hunger issues.”

From China to Chile, the potato is a diet staple that is eaten at breakfast, lunch, and dinner.  Aside from tasting great and being easy to prepare, the potato is also highly nutritious.  One medium sized (5.3 ounces) potato contains no fat, sodium or cholesterol, and has 110 calories.  It provides 45 percent of the recommended Daily Value of vitamin C.  In addition, potatoes with skins contain 18% of the DV of potassium (while broccoli and bananas each contain 13%), topping the list of the 20 most frequently consumed raw fruits and vegetables.

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 By Linda McCashion 

 
Browned Butter Smashed Potatoes with Butternut Squash

For many of us, fall is a favorite time of year because of its spectacular scenery and generally great weather (and then there are pumpkins, goblins and apple cider). Potato growers often say it is their favorite time of year because that is when the majority of potatoes are harvested, and they see the results of their labor. Checking in with some potato growers around the country, we received the following updates:

Above photo: Mike Baginski of Wisconsin, hard at work.

Steve Diercks of Coloma, Wisconsin (October 9)
“In Wisconsin we finished our harvest on schedule.  We had a spell of 85 degree weather and were a little worried about storage, but it has since cooled off to 55.  Both the quality and size of the crop are good.  Overall, no one is upset about it.” 

Roger Mix of Center, Colorado (October 9)
“We’re 70-80% done.  A few will finish the end of this week; others will finish early next week.  We want to be finished by October 15th, as that’s when it starts getting cold.  The quality is really good, but the yields are down because of the frost and wind damage we had in June.”

Tom Qualey of Sherman Mills, Maine (October 10)
“We had the driest harvest in years and were very cautious to avoid bruising. The early varieties did well yield-wise; but the later ones are smaller than usual.  The state is 90% done with harvest, and we expect to bring in pretty much 100% of the crop.” 

Bart Connors of Wapato, Washington (October 10)
“Washington’s potato harvest is beginning to wind down, with most of the early and mid season potatoes already harvested.  Only the late season crops of Russet Burbanks, Rangers, Umatillas and Norkotahs are left to dig out of the field.  As a state, the bulk of the harvest will be finished by the middle of October.  Our weather has been almost ideal, with warm days, cool nights and very little rain.  Crop yields have been variable with growers seeing from excellent to fair yields.  The overall quality of the crop is very good with sizing being a little smaller than average.”  

Pete Van Erkel of Hollandale, Minnesota (October 11)
“We’ve had a wet fall, really wet in fact, so the harvest has been slow going.  It takes a little more patience, but the key is the quality of the crop, which is very good. We grow seed, reds and whites and hope to get all wrapped up next week, weather permitting.”

Dale Mickelsen of Rigby, Idaho (October 11)
“Local harvest is 75% complete.  Most everyone will finish early next week.  Area yields are about normal. Our Norkota quality is really good.  We had a snowstorm last week, but this week is just about perfect with 60 degrees for a high.  No concerns about weather.”

Randy Hardy of Oakley, Idaho (October 11)
“Right now 30 of us are waiting around for a new part, which we can’t proceed without.  Harvest is going well though.   We had a couple of storm delays but hope to be done this weekend.  Yield is somewhat average but Burbanks are a little rough because of heat this summer.” 

By David Fairbourn 

I first learned of the new, convenient recipes using fresh potatoes during the March 2007 annual meeting of the United States Potato Board (USPB) in Denver, CO. These were presented by the Turover Straus Group with help from several USPB grower volunteers. Microwave Mashed Potatoes, French Onion Chicken and Potatoes, and other meals were prepared and cooked in microwave ovens.

I was enthralled and captivated by the absolute deluge of entrees that were demonstrated at the meeting. In just over an hour, everybody had sampled and taste-tested all of these meals created by these impromptu chefs, showing just how easy these were to make. These recipes weren’t just convenient, they really did taste good. The “ohs!” and “ahs!” and applause from the crowd were overwhelming!

Watch “How to Microwave Mashed Potatoes” featuring Bruce Weinstein and Mark Scarbrough here or on You Tube:

Microwave Mashed Potatoes (Basic Technique)

4 medium Russet, Yukon Gold, or White potatoes, or 6 - 8 Red potatoes
Milk, to taste
Butter, to taste
Salt and pepper, to taste

Step 1
Wash potatoes; peel, if desired. Place the whole potatoes into microwave safe dish.  Cover dish.  (If covering the dish with plastic wrap, poke a small hole in the plastic.)

Step 2
Place potatoes in microwave. Microwave on HIGH for 8 minutes* or until potatoes are done. Use oven mitts to carefully remove dish from microwave with hot pad, and due to steam build-up, use oven mitts or tongs to remove plastic wrap from dish.

Step 3
Pour contents into bowl and use a potato masher to mash potatoes. Add milk, butter, salt and pepper. Use potato masher to continue mashing potatoes until reaching the desired consistency.  Serve.

The new recipes are a tremendous breakthrough in showing just how convenient cooking with fresh potatoes can be. I will never boil potatoes again. These recipes offer a new, exciting and colorful palette of flavors, tastes and presentation.

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By Larry Alsum, current chairman of the United States Potato Board

I grew up on a dairy farm in Wisconsin, America’s Dairyland, and have always enjoyed farm life. However, I have to confess that during high school I decided I did not want to be a dairy farmer. I grew up milking cows seven days a week, morning and night, and I knew that I did not want to do that the rest of my life. That decision motivated me to go off to college and get a business degree in accounting. When I graduated from college in 1975, I worked for a CPA firm for six years doing auditing and tax work for many small business clients and gained a lot of business background and experience. My wife Paula, a registered nurse (RN), was working at a hospital in the Critical Care Unit. Life was good.

Wisconsin potato fields in the summer.

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