Pass the potatoes

Potatoes originated in Peru, South America. By the 1600's, the potato spread all over the world including North America. By 1650, it had become the staple food of Ireland.

The great potato cookbook : 250 sensational recipes for the world's favourite vegetable
[project editor, Janine Flew]
Sydney : Reader's Digest, 2009.
The potato must be the most versatile of all cooking ingredients; it makes marvelous side dishes, wholesome soups, spicy pies, even sweet deserts-there are almost no limits to the variations possible with the common or garden spud. And in addition to providing culinary delight, the potato also contains numerous nutrients with low calories. With 250 mouth-watering recipes and special "Cook's Tip" sidebars, The Great Potato Cookbook is a must-have on every cook's shelf. Skeptical about the versatility of the potato? Just try: * Bouillon potatoes served with beef * Westphalian potato soup * Potato soufflé with parmesan and pancetta cheeses * Austrian apricot dumplings * Toulouse sausage with lentils and pumpkin and potato mash * Moist potato doughnuts Along with recipes, you'll also find a detailed history of the potato, descriptions and pictures of the different types of potatoes, and how to choose, store, and cook potatoes in a variety of ways. Whatever you rustle up with this healthy vegetable, it won't take long for you to figure out that the potato always tastes good. REVIEW AUTHORBIO
Potato salad : 65 recipes from classic to cool
Debbie Moose ; photography by Jason Wyche.
Hoboken, N.J. : John Wiley & Sons, c2009.
A vibrant full-color cookbook featuring unbeatable recipes for everyone′s favorite summer sidePotato salad is a summertime classicndash;a star side dish at picnics, cookouts, potlucks, and other warm-weather get-togethers. Now Debbie Moose presents 65 recipes for potato salads that are out of this world, accompanied throughout with vibrant color photographs. People will find great recipes for old-time favorites, such as Classic Potato Salad and German Warm Potato Salad. But most of the recipes are deliciously differentndash;Rosemary-Roasted Garlic Fingerlings, Curry Potato Salad, and Greek Potato Salad, to name just a few. Complete with recipes featuring other root vegetables, such as sweet potatoes and beets, as well as Buffalo Chicken Spuds and other one-dish meals, Potato Salad is an indispensable summertime companion.Debbie Moose (Raleigh, NC) is a writer and editor whose books include Deviled Eggs (978-1-55832-272-1), Fan Fare (978-1-55832-338-4), and Wings (978-0-470-28347-9). She is a former food editor at the Raleigh News & Observer, where she currently writes the ldquo;Sunday Dinnerrdquo; column. Her Web site is
500 potato recipes : irresistible recipes for every occasion including appetizers, snacks, salads, main courses and accompaniments, shown in over 500 tempting photographs
contributing editor, Elizabeth Woodland.
London : Lorenz Books, c2009.
This is an essential cookbook for anyone who appreciates the wonderful and versatile potato and who loves good, wholesome food. Here is the ultimate collection of delicious recipes featuring one of the most popular ingredients - the potato.

Potatoes come in almost infinite varieties--in many colours, shapes, and sizes. The true potato is not related to the sweet potato (Asian origin) or the yam (African origin).

Mashed Potatoes with Garlic

2 lbs Yukon Gold potatoes, peeled
1/2 c milk
1/4 c extra-virgin olive oil
8 garlic cloves, sliced thin
3/4 t salt
1/4 t freshly ground pepper

Put potatoes in a large saucepan, cover with water. Bring to a boil, reduce the heat, and cook covered 15 min. or until tender. Reserve 1/4 c cooking water and drain.

Return potatoes to pot, add milk and mash until fluffy. Add reserve water as necessary.

In a small skillet, heat the olive oil. Add the garlic and cook, stirring constantly until just golden, about 2 min. Remove skillet from the heat and stir garlic in mashed potatoes. Keep on low heat until ready to serve.

Russet potatoes are most commonly used for baking, although they are also great for making homemade mashed potatoes or French fries.  . They have a rough brown skin, are oblong in shape, and are starchy.

Round white potatoes, also called Maine potatoes, have a very dark, thick skin. They are often called old potatoes because they remain underground, well after frost.

Yellow potatoes, are known for their yellow flesh. The Yukon Gold is the most well known yellow potato. These potatoes are a favourite of many chefs due to their buttery taste, and firm, but creamy texture.

Purple potatoes are definitely a vegetable to try. Mostly dark purple on the outside, they are really purplish blue inside. Peruvian Blue potatoes are the most flavourful variety. They are great to introduce to young children who can be tempted to try a new food by the bizarre colour.

Potato consumption

Today, the potato is recognized as the third most important crop in the world, both for human and animal consumption. Russia, Poland, and West Germany lead in the potato consumption (262 pounds per capita per year).

There are many other potato varieties to choose from when selecting your potato for dinner.  Scientists are continuously developing new varieties. Introductions of new potatoes will peek our curiosity in the future.

The potato is not a fattening vegetable, unless you smother it with butter or sour cream. It actually is almost 80% water, with only 130 calories in a medium sized potato. The minerals and vitamins of a potato are stored in, or just below, the skin of a potato. Vitamin C and iron are the highest.

Eating potatoes is good for you in moderation. Potatoes are familiar to cooks baked, mashed, or boiled. Try different potatoes and enjoy each!

Article by: St. Louis Public Library staff