Potatoes: One of America's Most Popular Vegetables

Potatoes are probably my most favorite vegetable. They are a great source of protein, potassium, niacin, folic acid, and vitamin C. There are so many different ways you can fix potatoes so it is rare for me to ever get tired of them. Also there are so many varieties of potatoes so it can be hard to know which potato is good for different types of dishes.

Russet potatoes also called Idaho potatoes are very starchy. These are great for baking, frying and mashing. Red and yellow potatoes have lower starch content. They also have more moisture and sugar than russet potatoes. Their skins are thinner. These potatoes are great for roasting, potato salad and casseroles.

My favorite potato is the Yukon Gold. Yukon Gold potatoes have a smooth, thin skin with a beautiful yellow flesh. I use it for everything...mashing, frying, roasting, etc. There is more moisture in Yukon Gold potatoes than russet potatoes. Yukon potatoes have a bit of a buttery flavor so all you need is little bit of warm milk, cream and/or butter if you are making mashed potatoes. It's important when mashing your potatoes to not over mix them or they will become like glue.

Store potatoes in the plastic bag they come in with holes in them or place them in a brown paper bag with holes in it. Brown bags are better for storage because they not only help block light, condensation will not collect on the bag like it may on plastic bags. You can also place half an apple in the bag with the potatoes and the apple will absorb the moisture before the potatoes and your potatoes will not sprout. I have noticed recently some manufacturers are using new patent pending plastic bags that have a special panel on one side of the bag that blocks the light.

Keep potatoes in a cool, dark place. I store mine in a cool, dark cabinet. A cellar or cool basement would be an ideal storage place as well. Depending on when the potatoes were harvested and how you store them, they could last for weeks or even months. Don't store your potatoes by your onions or they will both spoil faster. Check potatoes every couple of days and remove any potatoes that have started to sprout, soften or spoil. Green potato skins and sprouts can be toxic so make sure you cut them away before using them.

A dash of salt and pepper are great enhancers for potatoes and something most of us have on hand. But next time you fix some mashed, fried or baked potatoes try some other spices that will give your potatoes a lot of flavor. Try dill, chives, garlic salt, etc. Mrs. Dash has a large variety of salt free seasoning blends that are great on potatoes. I highly recommend trying out Mrs. Dash if you are on sodium free or low sodium diet. Mrs. Dash is packed with flavor and I actually prefer it to salt.