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Tater Talk October 2017

October 2017

Idaho® Potato Black & White Cookies

Chef Jenni Fields’ Idaho® Potato Black and White Cookies are the perfect festive dessert for your Halloween celebration! You may be thinking, “Why add Idaho® potatoes to cookie dough?” The reason is… moisture! When the starch granules in spuds are baked, they swell up with moisture giving the cookies a soft and tender texture and will stay that way for several days longer than the average cookie. Of course, it also tastes delicious! For more Idaho® potato Halloween recipes visit the IPC website.



Famous Idaho® Potato Truck Tour Has Officially Ended

The Big Idaho® Potato Truck has officially parked itself in Idaho for the winter. But don’t worry! Our gigantic tater will hit the road again in the spring of 2018. So our big question is: Where should it go? We are creating the Truck’s 2018 schedule and want to know where YOU want to see it. Email your suggestion by December 1, 2017. Who knows?! You might be seeing the Big Idaho® Potato Truck in your neighborhood next year!

Idaho® Potato Spudtacularly Spooky Halloween Photo Contest

It’s October and that means Halloween is almost here! Jump into the Halloween spirit with us by entering the Idaho® Potato Spudtacularly Spooky Halloween Photo Contest. We are looking for the most creative Idaho® potato carvings, tater costumes, and spooky spud recipes! One Grand Prize winner will be chosen and receive an orange Le Creuset Stoneware Shallow Square Covered Baker (just in time for the upcoming holiday season), a $50 VISA gift card and a 15 lb. bag of fresh Idaho® potatoes. Five runners-up will each receive a 15 lb. bag of Idaho® potatoes. Entries will be accepted from Oct. 20, 2017 through Nov. 3, 2017 here.  Winners will be announced on Nov. 6, 2017. 


Presley's Pantry: Pan De Muerto with Idaho® Potatoes

Nicole Presley’s Pan de Muerto is the perfect festive recipe for Halloween and Dia de Los Muertos. Featuring Idaho® potatoes as one of the main ingredients, this dish is both hearty and wholesome. To learn how to make more Idaho® potato recipes visit the IPC YouTube page.


Ask Dr. Potato: How do I get a fluffy texture in my mashed Idaho® Russet potatoes?

A: We recommend two ways to create fluffy mashed Idaho® potatoes.

The first option is to peel and cut the potato into evenly sized chunks (1½ to 2 inch cubes), then boil the potato pieces until tender. Drain the water and mash.

The second option, for a drier mashed potato dish (but still fluffy!), is to bake the potatoes with the skin on until the potatoes reach 210°F on the inside. Don’t wrap them in foil! Using oven mitts, slice the cooked potatoes vertically in half, scoop out the insides and mash in a bowl. Typically, this preparation results in extra fluffy mashed potatoes due to the oven removing most of the potato's moisture while baking. 

Find more tips and tricks on the IPC website. 


Idaho Potato Commission

Copyright © 2017 Idaho Potato Commission 
All rights reserved.

Idaho Potato Commission
661 South Rivershore Lane
Suite 230
Eagle, ID 83616

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