Aloha, Honolulu! After 12 exciting years of highways and byways, the Big Idaho Potato Truck can cross its golden goose off the bucket list! Dita Holifield (second from left), Honolulu City and County Director of the Department of Enterprise Services, welcomed the Truck at its first event and placed a lei on its hood ornament. Holifield received a “Key to the Tater” from Tater Team members (left to right) Eric, Kyle and TC, and IPC Commissioner Brett Jensen (center). The world’s largest Tater on Wheels will host events all over the island until May 4. 

See the full Hawaii events list on the Big Idaho Potato website. 

Who said potatoes can't be enjoyed for dessert?! We're here to show you that's false! Peel and chop your potatoes before placing them into a saucepan with water. Bring to a boil and cook for 8-10 minutes. Once cooled for five minutes, mashed until smooth and reserve 1 cup for this recipe. Preheat the oven to 350°F and begin mixing flour, brown sugar, cinnamon, baking powder, and salt until fully combined. Mix your cup of mashed potatoes, oil, yogurt, vanilla, and eggs separately before adding to the bowl of dry ingredients. Grease your donut pan and fill each opening about ¾ of the way full before baking for 16-18 minutes. While the spud nuts bake, microwave milk and incorporate chocolate chips to create your ganache. Cover your donuts with ganache and other toppings of your choice, letting them sit for 30 minutes to set perfectly. Enjoy these delicious treats for days on end!

For more tasty tater recipes, head to the Idaho Potato YouTube channel.