Survey Says... Heart-Healthy Idaho® Potatoes Are America's Favorite Vegetable
Eagle, Idaho, February 7, 2019 – February is the Idaho Potato Commission’s (IPC) favorite month. Why? It’s American Heart Month and Potato Lovers Month, making it a great time to celebrate Idaho® potatoes.
In a recent national survey conducted by Kelton Research, consumers were asked to pick their favorite vegetable, and Idaho® potatoes topped the chart! More than a quarter of Americans (26%) -- or nearly 68 million -- say Idaho® potatoes are their favored choice over broccoli (19%), corn (14%) or leafy greens (14%).
And, if you’re wondering how folks like to eat their spuds, mashed was the hands down winner (27%) followed by French fries (23%) and baked (22%).
“Taking this information to heart, we want folks to know that in addition to their superior taste, Idaho® potatoes are certified by the American Heart Association as a heart-healthy food,” explained Frank Muir, President & CEO, IPC. “For instance, potassium plays an important role in heart health with one medium sized potato containing more potassium and less sugar than a banana of equal size.”
In addition, a 5.3 oz. potato has only 110 calories, contains 45% daily value of vitamin C, has three grams of fiber, and is naturally sodium, cholesterol, and gluten-free.
HEART-HEALTHY RECIPE
For all the mashed potato lovers out there (the Kelton study proves there are plenty of them) we made a few tweaks to our most frequently searched recipe and had it certified as heart-healthy by the American Heart Association. By using a soft vegetable spread, skim milk, and just half a teaspoon of salt, your mashed spuds will be creamy, delicious, and better for you, too.
Heart-Healthy Slow Cooker Mashed Idaho® Potatoes
Recipe certified by the American Heart Association
Servings: 8
Ingredients
- 3 pounds Idaho® potatoes, peeled and quartered
- 1/2 teaspoon salt, table
- 1/2 teaspoon black pepper, ground
- 1 cup milk, skim with vitamins A&D
- 1/2 cup soft vegetable oil spread, 67 percent
- Add potatoes to a 3 1/2 - 4 quart slow cooker and pour enough water to cover; stir; cover and cook on high setting 3 hours or until potatoes are tender.
- Reduce heat to low, add soft vegetable oil spread, salt and pepper. Using a potato masher or a hand held electric mixer, beat on medium speed until potatoes are thoroughly mashed (while potatoes are in the slow cooker). Slowly add the milk and beat until creamy, do not overbeat or they will be stiff and have a "gummy" texture.
Estimated Nutritional Analysis per Serving: 191 calories, 6 g fat, 0.6 mg cholesterol, 224 mg sodium, 4 g protein, 31 g carbohydrates
For more heart-healthy recipes visit the IPC website.
About the Idaho Potato Commission
Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous “Grown in Idaho®” seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho’s growing season of warm days and cool nights, ample mountain-fed irrigation and rich volcanic soil, give Idaho® potatoes their unique texture, taste and dependable performance. These ideal growing conditions are what differentiate Idaho® potatoes from potatoes grown in other states. For more information, visit www.idahopotato.com.
