Moscow-Pullman Daily News Blogs

My posting Monday on baked potato toppings was more profound than I realized.  In an email release Tuesday datelined Eagle, the Idaho Potato Commission (IPC) revealed that according to a recent survey, potatoes are the country’s favorite vegetable.  Twenty-six percent of consumers surveyed picked potatoes, followed with 19 percent for corn and surprisingly, 17 percent selected broccoli.

So how do we savor our spuds?  The survey showed 28 percent prefer them mashed, 25 percent baked, French fried 20 percent, home fries/hash browns 10 percent, and 5 percent liked the crunch of potato chips.

The IPC noted at approximately 25 cents per Idaho potato, each 5.3 ounce spud has only 110 calories, contains zero fat and zero cholesterol, 45 percent daily value of vitamin C, nearly two times as much potassium as a banana, fiber and vitamin B6 — a win for your wallet and your waistline.

Of course the baked potato toppings I presented yesterday would have to be factored in for additional calorie count.

The release also pointed out that February is Potato Lover’s Month.  In celebration of this event, am sharing a potato recipe.

As an Idahoan, it only seems right to keep in the spirit of things.

Seasoned Mashed Potatoes

A Taste of Home recipe

• 3 pounds potatoes, peeled and quartered (about 9 medium)

• 2 3-ounce packages cream cheese, softened

• 6 tablespoons butter, softened

• ¼ cup milk

• ¾ teaspoon salt

• ¾ teaspoon pepper

• ¼ teaspoon onion salt

Place potatoes in large saucepan and cover with water.  Bring to a boil.  Reduce heat; cover and cook for 15 to 20 minutes until tender.  Drain.

In a large mixing bowl, mash the potatoes.  Add the remaining ingredients; beat until fluffy.

Yield:  6 servings.