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The Purposeful Potato

Mashed, hashed or smashed; baked once, twice or stuffed; scalloped, grated or fried — here are some of our favorite ways to serve up spectacular spuds.

Who doesn’t love potatoes? We eat them mashed, hashed and smashed; baked once, twice and stuffed; scalloped, grated and fried.  And that’s just the beginning!  Did you know that long ago potatoes were considered unfit for human consumption — to be used only as animal fodder or for starving people? We’ve come a long way!

Here are some of our favorite ways to serve up spectacular spuds:

Not sure which variety of potato to choose? Remember, the starchier the potato, the fuller and fluffier the texture. Less starchy potatoes will hold their shape better, making them perfect for stews, soups and salads. Here’s a quick guide:

  • For baking or frying

    • Russets
    • Yukon Gold

  • For roasting

    • Heirlooms
    • Red potatoes
    • Yukon Gold

  • For salads

    • Red, purple and white varieties
    • Waxy varieties
    • Fingerlings (gold and red)

  • For mashing and smashing

    • Russets
    • Yukon Gold
    • Red potatoes

  • For steaming

    • Red and white varieties
    • Yukon Gold

Do potatoes have a purpose in your kitchen?  Got a recipe?  Let me know.

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