Storage Tips
Keep potatoes in a cool, dark, and well-ventilated place to prolong their shelf life.
Nutritional Highlight
Rich in vitamins C and B6, potassium, and dietary fiber.
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. Cook the Potatoes:
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. Prepare the Vegetables and Eggs:
While the potatoes are cooking, finely chop the onion and celery. If you are including eggs, boil and chop them as well.
3. Mixing the Dressing:
In a large bowl, combine the mayonnaise and mustard. Add salt and pepper to taste. You can adjust the amount of mayonnaise and mustard based on your preference for creaminess and flavor.
4. Combine the Ingredients:
Once the potatoes are cooked and cool enough to handle, 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. Refrigerate and Serve:
Chill the potato 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 Fact
Potatoes were the first vegetable grown on the International Space Station in space!
