Potatoes are in season in December. Enjoy them in every meal. They are rich in vitamins C and B6, potassium, and dietary fiber.
Keep potatoes in a cool, dark, and well-ventilated place to prolong their shelf life. There is no need to refrigerate them. Don’t store potatoes together with onions as onions produce ethylene, a gas making potatoes spoil. Keep them a few feet apart. When stored properly, potatoes can last up to two months.
Easy Recipes of Classic Mashed Potatoes
Ingredients:
· 4 large potatoes, peeled;
· 1/2 cup milk;
· 2 tablespoons butter;
· Salt and pepper to taste.
Instructions:
1. Cut potatoes into chunks and boil in salted water until tender, about 15-20 minutes.
2. Drain and return potatoes to the pot. Add milk and butter.
3. Mash until smooth. Season with salt and pepper. Serve warm.
If you are lactose intolerant or don’t like milk and butter, you can use chicken or vegetable broth instead of milk or cream.
Crispy Oven-Roasted Potatoes
Ingredients:
· 4 medium potatoes, cubed;
· 2 tablespoons olive oil;
· 1 teaspoon salt;
· 1/2 teaspoon ground black pepper;
· 2 teaspoons herbs (such as rosemary or thyme), optional.
Instructions:
1. Preheat oven to 425°F (220°C). Toss potatoes with oil, salt, pepper, and herbs if using.
2. Spread on a baking sheet in a single layer.
3. Roast for 25-30 minutes, or until golden and crispy. Stir halfway through cooking.
Quick Tips
· For an extra flavor boost, add garlic powder, paprika, or Parmesan cheese to your roasted potatoes before baking.
· Enjoy potatoes mashed, roasted, boiled, pan-fried, or baked. They also pair in stews with lamb or beef and other vegetables.
Potato Salad Recipe
Ingredients:
· 5 pounds of potatoes
· 1 cup of mayonnaise
· 1 tablespoon of mustard (yellow or Dijon)
· 1 medium onion, finely chopped
· 3 celery stalks, finely chopped
· 6 hard-boiled eggs, chopped (optional)
· Salt and pepper to taste
· Paprika (for garnish)
Instructions:
1. Wash the potatoes and boil them in salted water until they are tender but still firm, about 20 minutes depending on the size. You can peel them before or after boiling, or leave the skins on for extra nutrition.
2. While the potatoes are cooking, finely chop the onion and celery. If you are including eggs, boil and chop them as well.
3. In a large bowl, combine the mayonnaise and mustard. Add salt and pepper to taste. You can adjust the amount for creaminess and flavor.
4. Once the potatoes are cooked and cool enough, cut them into bite-sized pieces. Add them to the bowl with the dressing. Add the chopped onions, celery, and eggs. Gently mix everything together. Be careful not to mash the potatoes unless you prefer a creamier texture.
5. Chill the salad in the refrigerator for at least an hour before serving. This allows the flavors to meld together. Garnish with a sprinkle of paprika before serving.
Fun Facts
1. Potatoes were the first vegetable grown on the International Space Station in space!
2. When potatoes sprout a few, they are still safe to eat. Peel off sprouts. However, if they sprout a lot, you either throw them way or use them for planting new potatoes. Cut around the sprouts into chunks and plant them in your garden like seeds. Watch them grow.
