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

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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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

By Meredith Myers 

School assemblies thrill kids of every age!

Picture this:  a gym-full of elementary school-age students, anticipating the arrival the legendary Healthy MR. POTATO HEAD character.  The excitement builds when “Jumpin’ Jules” and “Awesome Allen,” the famed spud’s energy-packed partners, pop onto stage and rev up the crowd.  Now, imagine the shrieks of delight when Healthy MR. POTATO HEAD dances onto the stage, beginning a 30-minute, interactive, Radio Disney produced “Potato Power Rockin’ Recess” school assembly. 

I know my description doesn’t do justice to the in-person experience. I mean, I was there last week - and my ears are still ringing.  The last in a three year-long series of school assemblies held across the United States was performed on December 14 at Chinook Trail Elementary in Colorado Springs, CO.  The month prior we were at Woodrow Wilson Elementary in West Allis, a suburb of Milwaukee, WI.

 
The star of the show is definitely the potato industry’s “spokespud,” and, under license from the Hasbro Properties Group, Healthy MR. POTATO HEAD has an important mission in mind. Donning sneakers, a baseball cap, and carrying a water bottle, he wants kids, teachers, and parents to know that the potatoes they love are full of essential vitamins and minerals, providing the nutrients needed to get up and get fit! 

So, students learned new nutrition vocabulary words like potassium, fiber and vitamin C.   The teachers danced - some even on stage!  The kids grooved to the Potato Power Dance. Prizes were awarded for good answers.  Plus, we discovered kids can automatically tell you a half-dozen ways to eat potatoes…and they love them!  So, Mom, how about serving potatoes tonight???

As I mentioned, the Potato Power Rockin’ Recess was performed in six other cities across the country: San Jose, Denver, Atlanta, Harrisburg, St. Louis and Grafton.  The idea behind the school assembly series was to tie it to a larger nutrition campaign, one launched during the 2005 Macy’s Thanksgiving Day Parade®, when Healthy MR. POTATO HEAD sprinted down the streets of NY for the first time as a giant balloon. This Thanksgiving, which my fellow blogger, Cheryl Koompin, wrote about earlier this month, was the balloon’s final parade appearance, yet he will still help usher in 2008 as the International Year of the Potato, as designated by the United Nations. It’s been a delight to promote a character that communicates nutrition in a way that resonates with so many people in all stages of life.
 
Before I sign off, I really want to make sure my state potato organization colleagues (friends!) know how much I truly appreciate their help this year in making their state assemblies successful.  The USPB partnered with the Northern Plains Potato Growers Association, the Wisconsin Potato and Vegetable Growers Association and the Colorado Potato Administrative Committee, which all provided promotional and educational materials to all the students and classrooms.  This way, students, parents and teachers have reminders that the nutrition-packed potato was proudly grown in their own state.

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.

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

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!

The U.S. Potato Board (USPB) has supported nutrition education in schools for decades and for its newest educational initiative, the USPB has teamed up with the School Nutrition Foundation (SNF) of the School Nutrition Association (SNA) to launch its first-ever School Wellness Grant Program.

The USPB will award 10 grants, $2,500 each, to public elementary schools in the United States for equipment and/or educational programs that will help bring healthier and more nutritious diets to school children. 

With childhood obesity at epidemic proportions and the initiation of school wellness policies across the country, many school nutrition program directors are faced with finding healthy and, tasty food for school lunches their students will actually eat. At the same time, schools want to provide outlets for physical activity to help children be more active. The USPB’s grant program allows schools to allocate funds toward improving nutrition at schools or physical activity among students, whatever is most needed.

School administrators, foodservice staff, teachers and parents can submit an application for the USPB’s School Wellness Grant Program on behalf of their elementary school. Applications are now available at www.healthypotato.com/health.asp or http://www.schoolnutrition.org/Index.aspx?id=2620 and must be completed by April 15, 2008. Winners will be announced at the 2008 School Nutrition Association Annual Conference. Winners names will also be posted right here on the Potato Underground!

If you’re looking to make your school lunch more nutritious, potatoes are full of vitamins and minerals. One medium (5.3 oz) potato has 110 calories and almost half (45%) of the Daily Value (DV) of vitamin C. A potato with skin has 2 grams of dietary fiber and is a good source of vitamin B6 (10% DV) and potassium (18% DV).

The School Nutrition Association (SNA) and School Nutrition Federation (SNF) have teamed up with the United States Potato Board (USPB) to create the newly released “Potatoes – Packed with Good Nutrition” Backpack Brochure!  The SNA and SNF produce a limited series of educational brochures each year that are designed to reach parents via their children’s “backpacks.”  Limited quantities are distributed directly by schools, but we’re making these high-quality brochures available to educators and parents as well, while supplies last.

In an effort to educate parents and school officials on the nutritional value, low cost and overwhelming popularity of the potato, these brochures have been developed as part of the SNA’s “Partners in Nutrition” series. These full-color brochures contain tips and ideas for encouraging children to eat fruits and vegetables and feature up-to-date information on America’s favorite vegetable, the potato.

For example, did you know that one medium-sized (5.3 oz) potato contains only 110 calories, is fat- and cholesterol-free and contains more potassium than a banana? A potato eaten with the skin offers important dietary fiber, is rich in vitamin C, and a good source of vitamin B6. For healthy potato recipes, visit www.healthypotato.com.

To order your packet of 100 brochures, call the SNA emporium at (800) 728-0728. Supplies are limited to 10 packets per caller, and the only cost is shipping and handling.
For more information on SNA’s Backpack Brochure program, please visit http://www.schoolnutrition.org/Index.aspx?id=1062 or contact the SNA Service Center at (800) 877-8822 ext. 200.

Downloadable PDF:
http://www.schoolnutrition.org/uploadedFiles/ASFSA/childnutritionfn/Partners.Potatoes.pdf

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.