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Anyone still enjoying the snow? Anyone? … While we wait for spring, don’t hibernate on this coverage of potatoes’ health benefits and versatility.
The Takeout: Cut Back on Potato Soup Prep Time With One Frozen Ingredient
A practical time-saving tip for consumers—use frozen hash browns in your potato soup to save prep time. As the article says, they’re thinly sliced and get tender quickly when cooked. They also break down quicker when boiled and blended.
The Washington Post: You have to break a lot of eggs to make a Spanish tortilla. Or do you?
This article shares a vegan version of a spud-centric classic: the Spanish tortilla. Using a puree of firm and silken tofu, this recipe does away with the eggs while keeping potatoes as the star of the meal.
The Takeout: Use Mac And Cheese As Inspiration For Your Next Baked Potato Dinner
Mac and cheese or baked potato—why not both? This twist on a classic baked potato is a creative way to enjoy two comfort food classics.
Weekly Potato Industry Insights
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