One Potato, Two Potato, Three…

Most people associate the month of February with Valentine’s Day and sweethearts,  but did you know it is also Potato Lover’s Month?! Each medium-sized potato is fat-, cholesterol- and sodium-free. With only 110 calories, it provides more potassium than 2 bananas and 45% of the Daily Value of vitamin C. The American Heart Association has certified this powerhouse heart healthy food.

An ancient vegetable, potatoes were first cultivated by the ancient Incas in Peru. This crop came to America in 1621, and today is the most popular vegetable in the United States. If you love potatoes and have never tasted a homegrown one, you definitely need to try growing potatoes. Potatoes are cool season vegetables and can be grown in most home gardens. Creek Side will offer starter potatoes this spring for your garden.  And just so you know: A potato isn’t a root but an underground storage stem called a tuber.

 Some interesting potato history:

1837 – Henry H. Spalding, a Presbyterian missionary, becomes the first potato farmer within the borders of what is now known as the State of Idaho.

1872 – Luther Burbank develops the first “Burbank Russet” potato that eventually finds its home in Idaho. The desirable texture of the Burbank Russet makes it a perfect candidate for America’s Favorite Mashed Potatoes.

1890 – Idaho is admitted to the Union as the 43rd state on July 3rd, 1890.   With over 83,000 square miles of rugged, beautiful terrain, The Gem State.  To Idahoans, the most precious gems of all are Idaho Potatoes.

1897/98 – Alaskan Klondike gold rush  miners reportedly traded their gold for potatoes, a dietary mainstay, yet scarce during this time.

1942 – In an effort to find more shelf stable meals for our troops, the first potato dehydration process was developed for the military.  

In honor of Potato Lover’s Month (which coincides with National Heart Month), here are a couple of recipes you can use to turn your dinner potatoes golden.


Spread prepared mashed potatoes in an oven-to-table- baking dish.  Drizzle ½ cup heavy cream over the top and sprinkle with Parmesan cheese.  Broil until the top turns golden.


In a frying pan, heat 1 teaspoon of vegetable oil and briefly saute 1 diced red pepper; stir in ½ teaspoon basil.  Immediately spread on top of mashed potatoes.