Now that the weather has finally turned cooler here in Northwest Michigan, it’s time to bring out those comfort foods! Think mashed or roasted redskins, think twice-baked, scalloped or au gratin…think potatoes! One of my husband’s favorite meals is anything paired with mashed potatoes and peas. That’s easy, with so many fresh, locally grown potatoes in abundance this time of year.

Did you know?
Potatoes are the most popular vegetable in America!

Michigan grows more new potatoes and potatoes for chip manufacturing than any other state in the nation.

Potatoes were cultivated over 4,500 years ago in ancient Peru, in areas too cold to grow wheat or corn. Andean artifacts indicate that potatoes were often used in ancient art, including pottery made in the shape of potatoes. Some were even given human characteristics. (Mr. Potato Head may have had an earlier start than the 1950’s!)

Today, potatoes are grown in 130 countries around the world.

Potatoes are very nutritious, especially if eaten with the skin. A potato with the skin on provides nearly half the daily requirement of Vitamin C, and is also an excellent source of potassium and fiber.

Thomas Jefferson was the first to serve "french fries" at the White House, which was notably their first introduction to America.

Find it!
From Manistee County to the Mackinac Bridge, you will find 14 farms that sell potatoes. To find a farm, visit http://www.LocalDifference.org, press the "Search Now" button in the "Find a Farm!" box, click on "potatoes", the county you're interested in, and then "Find It!"

Try it!
Select potatoes that are smooth and firm. Avoid potatoes with green colored, wrinkled or soft spots on the skin. Store potatoes in a cool, dark place. The best temperature is between 35 and 50 degrees. For best flavor, they should be warmed to room temperature before cooking.

Scrub potatoes gently with a vegetable brush to clean. Leave the skin to conserve nutrients.

These delicious recipes are sure to warm you up on a chilly day:

Pioneer Potato Soup from the Michigan Department of Agriculture
1 quart chicken stock
4 Michigan baking potatoes, diced
1/2 cup celery, diced
2 cups Michigan carrots, diced
1/4 cup Michigan onions, diced
1 tsp. salt
1/2 teaspoon dry dill weed
1/8 tsp. white pepper
1 cup milk (or half & half)
2 Tbsp. flour

Preparation
Combine all ingredients except flour and milk in large saucepan. Bring to a boil; simmer for 30 minutes. In separate bowl, gradually add milk to flour, whip until smooth, then stir into soup. Bring soup to a boil; boil for one minute, stirring constantly. Serve hot.

Perfect Mashed Potatoes from The Healthy Potato
2-2/3 lbs. potatoes (8 medium), peeled, cut into 1-inch pieces
2 tsp. salt, divided
1/4 cup (1/2 stick) butter or margarine, softened
1/2 - 1 cup hot milk or cream

Preparation
In large saucepan, combine 5 cups water, potatoes and 1-1/2 teaspoons of the salt; bring to a boil. Reduce heat to medium; cover and cook 12 to 15 minutes or until potatoes are tender when pierced with a fork. Drain potatoes thoroughly in colander. Return to saucepan; heat over medium-low heat 2 to 3 minutes to dry potatoes, stirring occasionally. In saucepan, mash potatoes with potato masher or beat with electric hand mixer. Stir in butter, remaining 1/2 tsp. salt and 1/2 cup of the hot milk. Add additional milk, a little at a time, if necessary, for desired consistency and beat until light and fluffy. Season to taste with additional salt, if desired. Serve immediately.

*Tips:
*Amount of milk needed will vary with type of potatoes used and personal preference.
*Mashed potatoes are best served right away. If made ahead, keep potatoes hot in saucepan or heatproof bowl set over pot with barely simmering water. Cover potatoes loosely.
*Recipe can be halved to make 4 servings (about 3 cups), if desired. Cook 1-1/3 pounds potatoes with 5 cups water and 1 tsp. salt. Prepare as recipe directs, adding 2 Tbsp. butter, 1/4 tsp. salt and 1/4 to 2/3 cup hot milk.

Basic Potatoes Au Gratin from Better Homes and Gardens
6 medium potatoes (2 lb.), peeled, if desired, and thinly sliced (about 6 cups)
1/2 cup chopped onion (1 medium)
2 large garlic cloves, minced
2 Tbsp. olive oil or cooking oil
1/4 cup all-purpose flour
1 tsp. salt
1/4 tsp. ground black pepper
3 cups milk
1 cup shredded Parmesan (4 oz.)

Preparation
Preheat oven to 350 degrees F. Cook potatoes in lightly salted boiling water for 5 minutes. Drain; set aside. For sauce, in a saucepan cook onion and garlic in hot oil over medium heat until tender. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Remove from heat. Layer the potatoes in a greased 2-1/2- to 3-quart rectangular baking dish or two 1-1/2-quart au gratin dishes.

Pour half the sauce over potatoes. Sprinkle with 1/2 cup cheese. Repeat with remaining potatoes and sauce. Cover and refrigerate remaining cheese. Bake, covered, for 35 minutes for large dish, and 20 minutes for small dishes. Uncover; top with remaining cheese. Bake 35 minutes more or until potatoes are tender and top is golden. Let stand 10 minutes before serving. Makes eight side-dish servings.

Sources:
www.mipotato.com
www.michigan.gov
www.uspotatoes.com

Got a great recipe for potatoes? Send it to us! We are collecting recipes in our online database. Go to http://www.localdifference.org/recipes or contact janice@mlui.org for more information.