This holiday season make sure you have plenty of potatoes in the pantry because we all know holiday meals aren’t complete without a piping hot bowl of mashed potatoes. Whether you prefer to prepare a traditional family favorite or add a twist to your mashers, the Idaho Potato Commission (IPC) is your one stop taters resource for the upcoming holidays.
Are potatoes vegetables?
Yes. Potatoes are stem tubers and are considered a starchy vegetable. As the name implies, these vegetables contain more starch as compared to others. This isn’t bad. It means that the vegetable delivers more calories and typically less fiber.
Starch is a type of carbohydrate that our body breaks into glucose to use as energy. Therefore, starchy foods could be a good food source if you want to add calories or add a food choice to round out a meal.
There seems to be a lot of misconceptions on the health benefits of potatoes. UC Davis Health dietetic intern Adrienne Posner provides some tips. In addition to starch, potatoes contain vitamins, minerals, and fiber. They’re rich in vitamin C, which is an antioxidant. Potatoes were a life-saving food source in early times because the vitamin C prevented scurvy. Another major nutrient in potatoes is potassium, an electrolyte which aids in the workings of our heart, muscles, and nervous system. Potato skin contains fiber, which is important for digestive health.
Here are a few tips that apply to all preparations….
- At the grocery store look for potatoes that have no cuts, bruises or nicks.
- When you get home, don’t wash the potatoes. Store them in a cool dark place, between 45-55℉ and never put them in the refrigerator.
- When you’re ready to prepare the potatoes, put them in the pot and fill with cold water. Don’t add the potatoes to boiling water — they’ll cook unevenly.
- Another option is to boil potatoes whole with skins on, which can prevent them from absorbing too much water.
- Potato ricers are the preferred tool for mashing potatoes. It’s easy to overmix potatoes with an electric mixer resulting in a gummy texture.
- Don’t add cold liquids. Make sure the milk and cream are warm/hot and the butter is room temperature.
Mashed potatoes should be one of the last dishes you prepare because taters are pretty time sensitive and taste best when served right away.
Source: Idaho Potato Commission
Creamy Buttermilk & Parsley Mashed Potatoes
- 8-10 large Idaho gold potatoes
- ½ cup soft butter
- 1 teaspoon
- kosher salt
- ½ cup shredded parmesan cheese
- 1-1 ½ cups buttermilk
- 1-2 cups heavy cream
- 1 bunch of flat leaf parsley, rough chopped
- Slice all potatoes in half, place in a large pan, and cover with cool water.
- Bring to a boil for 25-35 minutes or until potatoes are tender enough to mash.
- Drain water and add remaining ingredients. The parsley cooks slightly with the heat of the potatoes.
- Mash by hand or with a hand mixer.
These are lovely; taste for salt and enjoy!
If you are looking for a few more ideas check out these options: