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

In the April 9, 2008 issue of the San Francisco Chronicle, renowned foodie and accomplished author Marlena Spieler just couldn’t stop raving about her undying affection for potatoes.

“Writing a book about potatoes has been a voyage of discovery and progression,” Spieler said about her most recent cookbook, “Yummy Potatoes” (Chronicle Books, 2007). “Though I started the project thinking that anything a person does with potatoes is delicious, after I finished writing the book, I loved them even more.”

Click here to see the full article and for two of Spieler’s potato recipes – Turkish Potato Salad and Blue Potatoes with Romaine Lettuce & Sesame Dressing.

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.

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 Kris Caputo Hurley

I love potatoes. Yes, my job requires me to love them but my affection started long before I even knew food public relations was a profession. It all began when I first tasted my Nonna’s gnocchi. She is the best cook I’ve ever known and has a special knack for the most tender “potato pillows” in the most delightful red sauce. I think gnocchi are so kid friendly because of the soft texture and sweet tomato broth. Her kind Calabrese nature must have had something to do with it, too.

While my palate for potatoes was proven early on, I didn’t know until recently how good they were for me. Potatoes are full of essential vitamins and minerals for 110 calories per 5.3-ounce serving. They are fat-, sodium-, and cholesterol-free, and potatoes provide nearly half the Daily Value of vitamin C, a potent antioxidant.

And, did you know, ounce per ounce, potatoes actually rank highest in potassium among the top 20 most frequently consumed raw vegetables and the 20 top most frequently consumed raw fruits? One serving of skin-on potatoes contains 620 mg of potassium, making it a good source of potassium. In fact, potatoes meet FDA requirements for the health claim, “consuming foods such as potatoes that are good sources of potassium and low in sodium may reduce the risk of high blood pressure and stroke.”

So in honor of American Heart Month, I think I will make this gnocchi dish (of course my Nonna doesn’t follow a recipe!) from the U.S. Potato Board this Valentine’s Day for my two sweeties – my husband and our one year-old, Luke. He’s about the same age I was when I first fell in love with potatoes.

POTATO-CHEDDAR GNOCCHI WITH BACON & EGGS

Prep time: 30 minutes
Cook time: 30 minutes

10 ounces plum tomatoes
2 teaspoons olive oil
2 3/4 teaspoons salt, divided
1/4 teaspoon black pepper
1 pound Russet potatoes, peeled and quartered (2 large potatoes)
1/3 cup grated Cheddar cheese
1 large egg, lightly beaten
1 tablespoon half-and-half
1 cup all-purpose flour plus extra for rolling gnocchi
1/3 cup chopped fresh basil
4 poached eggs
8 bacon strips, cooked

Heat oven to 475°F. Quarter tomatoes; cut each quarter in half again. In bowl, toss tomatoes with oil, 3/4 teaspoon salt, and pepper. Spread tomatoes in large, shallow baking dish in one layer. Roast in oven about 20 minutes or until soft and slightly browned.

To make gnocchi, steam potatoes over boiling water, covered, about 15 minutes or until tender. Transfer to bowl; mash with potato masher. Cool slightly; gently mix in cheese, egg, half-and-half and remaining 2 teaspoons salt. Add flour, one-third cup at a time, mixing gently after each addition. If dough is sticky, add a bit more flour. Divide dough into 4 equal pieces. On floured surface, roll each piece into a 1-inch–diameter rope; flatten slightly and cut into 16 gnocchi. Transfer gnocchi to baking sheet lined with lightly floured towel; cover with another towel. (Gnocchi may be made several hours ahead and refrigerated until needed.)

Bring a large pot of lightly salted water to the boil. Add gnocchi; boil about 5 minutes or until cooked through. With skimmer, transfer gnocchi to mixing bowl; add tomatoes and basil. Toss gently; divide among 4 plates or shallow bowls. Place 1 poached egg on top of each serving of gnocchi; garnish with 2 strips bacon.

Serves 4

Potatoes in Chinese food? Most people understandably think of rice as the starch of choice in Asian cuisine, but potatoes are coming on strong. In fact, according to the United Nations website, www.potato2008.com*, China is the world’s biggest potato producer, with output in 2006 of 70.3 million tons (or more than 20 percent of the global harvest).

The tuber probably reached coastal China aboard ships from Europe during the 17th century and was introduced to central China by Russian traders around the same time. Production has increased nearly fivefold since 1961. Most of the potatoes grown in China are eaten by humans - each year, the Chinese consume 30 kg per head.

The potato is important to China not only as a staple food, but also as a source of income, especially for farmers in mountainous areas with poor soils. In northern China’s Inner Mongolia and Shanxi provinces, sales of potatoes account for more than half of rural household earnings.

So, in honor of the growing appreciation in China for potatoes, why not ring in the Chinese New Year, the most important celebration on the Chinese calendar, with potatoes?

Aside from tasting great and being easy to prepare, the potato is good for you, too. One medium-sized potato contains no fat, sodium or cholesterol, and has110 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, topping the list of the 20 most frequently consumed raw fruits and vegetables.

In order to celebrate the New Year, try this authentic Chinese recipe for “Red Cooking Pork and Potatoes,” created by Bruce Weinstein and Mark Scarbrough, authors of The Ultimate Potato Book.

“Red cooking” is a traditional Chinese braise, a stew made with soy sauce, sherry, and stock. It’s named for the way old-fashioned, unfiltered soy sauce can take on a reddish cast when long-stewed, something modern soy sauces rarely achieve—unless you’ve gone to Chinatown and bought a bottle of heavy, deep soy sauce. In any event, this is a homey dish, very warm and comforting, a bright aromatic spark for a chilly evening.

2 cups reduced-sodium chicken broth
6 tablespoons dry sherry
1/4 cup reduced-sodium soy sauce
1/4 cup minced, peeled fresh ginger
1 tablespoon finely grated orange zest
1 tablespoon honey
2 1/4 pounds boneless pork loin, trimmed and cut into 1-inch cubes
2 pounds very small yellow-fleshed potatoes, halved
9 medium scallions, cut into 2-inch strips
2 serrano chiles, seeded and minced
3 garlic cloves, slivered
3 star anise pods
Three 4-inch cinnamon sticks
1 tablespoon sesame oil
1 1/2 pounds Swiss chard, mustard greens, or turnip greens, rinsed (but not dried) and chopped
2 tablespoons rice vinegar

Stir the broth, soy sauce, ginger, sherry, orange zest, and honey in a large pot until the honey dissolves. Add the pork, potatoes, scallions, chiles, garlic, star anise, and cinnamon sticks. Stir well and bring to a simmer over medium-high heat. Cover, reduce heat to low, and simmer slowly until the pork is meltingly tender, stirring occasionally, about 2 hours. (Alternatively, stir all these ingredients in a slow cooker, cover, and cook on low about 8 to 9 hours.)

Meanwhile, heat the oil in a large skillet over medium heat. Add the greens and vinegar. Cover, reduce heat, and cook, stirring occasionally, until wilted and tender, about 12 to 15 minutes. Cover and keep warm on the stove.

To serve, first discard the star anise pods and cinnamon sticks. Divide the greens among serving bowls, then ladle the stew over the greens.

Makes 6 servings.

Nutrition information per serving: 424 calories; 10 g fat; 110 mg cholesterol; 40 g carbohydrate; 5 g fiber; 44 g protein; 846 mg sodium; 1239 mg potassium; 82 mg vitamin C.

*This web site link is provided as a convenience. The USPB is not responsible for the accuracy, quality, safety, or nature of the content of the linked site.

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!