Yummy Fall Potatoes

Colorful Potatoes

Article written by Carol Schwarz (carol.schwarz@unl.edu), Extension Educator in Buffalo County

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There are over 100 varieties of potatoes sold in the United States. Each of these varieties fit into one of seven potato type categories: russet, red, white, yellow, blue/purple, fingerling and petite. Create some fun family meals by exploring the different shapes and colors of potatoes. Start by making these fun green- mash potatoes.

Elaine's Green-Mash Potatoes

IngredientsGreen Mashed Potatoes

  • 3 medium potatoes, peeled and diced
  • 1/2 cup skim milk (divided)
  • 1 garlic clove (peeled)
  • 1/2 cup frozen peas
  • 1 tablespoon margarine
  • Dash white pepper (optional)
  • 1⁄8 teaspoon salt

Directions

  1. Simmer potatoes in a medium-sized pan on the stove for about 10 minutes or until soft when pierced with a fork.
  2. Cook peas in a microwave-safe bowl for about 1 minute or until cooked. Drain.
  3. Heat milk in a microwave-safe bowl about 1 minute until hot. Add garlic clove and let stand for 5 minutes.
  4. In a blender puree peas, 2 tablespoons milk, and garlic clove.
  5. Drain potatoes and begin to mash. Slowly add 6 tablespoons milk while mashing. Blend in the pureed peas and garlic, margarine, and white pepper (optional) to the mashed potatoes.
  6. Place mashed potatoes in a serving dish, lightly sprinkle salt on top of potatoes. Makes 4 servings. Each serving contains 160 calories, 3 g fat, 119 mg sodium, 30 g carbohydrate and 5 g fiber.

Recipe adapted from USDA Center for Nutrition Policy and Promotion, What's Cooking - USDA Mixing Bowl

More About Potatoes:

  • There are just 159 calories in one medium potato.
  • A medium baked potato with skin is low in sodium and high in vitamin C and
    potassium.
  • Store potatoes in a cool, dark, well-ventilated place. Perforated plastic bags or paper bags are best for extending shelf-life.
  • Temperatures lower than 50 degrees, such as in a refrigerator, cause a potato's starch to convert to sugar, resulting in a sweet taste and discoloration when cooked.

Sources:

  1. Potatoes USA
  2. USDA Food Composition Database