Forgive the potato if he’s feeling a little cocky. But he and his kind were recently declared “America’s favorite vegetable.” When asked to select their favorite vegetable, consumers picked potatoes (26%), corn (19%) and broccoli (17%).
“We’ve always known it, but it’s now official — potatoes are America’s favorite vegetable,” says Frank Muir, President/CEO, Idaho Potato Commission. “As many Americans are pinching pennies, they’ll be relieved that savoring spuds numerous days during the week will not only please their palates, but also their pocketbooks!”
At approximately 25 cents per Idaho® potato, each 5.3 oz spud is packed with nutritional return on investment. In fact, one spud has only 110 calories, contains zero fat and zero cholesterol, 45% daily value of vitamin C, nearly two times as much potassium as a banana, fiber and vitamin B6 – a win for your wallet and your waistline!
Potatoes are the perfect, blank culinary canvas, but when it comes to cooking up spuds, Americans keep it simple. Mashed potatoes (28%) and baked potatoes (25%) top the list of preferred preparations, with French fries (20%), home fries/hash browns (10%) and potato chips (5%) following. The beloved baked potato is favored for its easy execution and palate-pleasing versatility. However, when Americans top off their baked tater, traditional butter prevails more than 40 percent of the time, followed by sour cream (28%), cheddar cheese (11%) and bacon (7%).
And what’s the culinary companion of choice for the spud? Nearly four in ten (39%) of Americans who eat potatoes claim a juicy steak and baked potato is the perfect pairing. The all-American burger and fries combo comes in a distant second, with 17 percent of the vote, followed closely by the popular holiday dish of turkey and mashed potatoes (12%), and the morning mainstay of eggs and home fries (11%).
Whether you’re a “potato lover” or an occasional admirer, there are many ways to enjoy a nutritious, delicious spud. For tasty recipes and tuber tips, visit www.IdahoPotato.com. The IPC “Potato Lover’s Month” survey was conducted by Kelton Research. Survey results are available upon request.
The recipe below is from Idaho Potato.com and will be making an appearance in my kitchen, oh I dunno, tomorrow!
As Good as Mashed Potatoes
4 medium Idaho® potatoes (about 1 1/2 pounds), scrubbed
1-1/4 cups water
4 cloves garlic, minced
4 tbsp. parsley, chopped
3 dashes Tabasco® pepper sauce
1 tsp. salt
1 tsp. yellow mustard
2 tsp. grainy mustard
2 tsp. prepared horseradish
1/4 cup fat-free sour cream
1. Pare the potatoes or leave skin on, according to taste. Cut into 1-inch cubes and place in heavy medium saucepan. Add water, garlic, parsley, Tabasco and salt. Bring to a boil over medium-high heat.
2. Reduce heat, cover and let cook for about 20 minutes, stirring and breaking potatoes up with a fork. Add more hot water if potatoes seem too dry.
3. Continue stirring and mashing potatoes for about 5 minutes until the water is absorbed and the potatoes are soft and lumpy.
4. Remove from heat, stir in the mustards, horseradish and sour cream.
Nutritional Analysis: Calories, 110; Cholesterol, 0 mg.; Sodium, 447 mg.; Protein, 3 g.; Carbohydrate, 25 g.; Fat, 0 g.
*** We finally got our power back on today – after a long, cold week. Unfortunately there are still plenty of people who weren’t so lucky. They’re in my thoughts and prayers, because electricity is a convenience I’ll never take for granted again.