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3 New Mashed Potato Recipes Get Pimped for Thanksgiving

By Abra Pappa for Nutritious America

There is one serious food rule in my family: if my Grandpa asks you to pass the mashed potatoes do not serve yourself on the way over to him. He called that a “mashed potato short stop” and proclaimed if you “short stopped” in the Army the penalty was a scoop of mashed potatoes in your face.

My family takes mashed potatoes very seriously, and even though my Grandpa passed years ago we still uphold his “no mashed potato short stop” rule and have a deep respect for the honorable dish at our Thanksgiving table.

I made a dedication to embark on this makeover with an equally serious devotion. You can remake a mash, but you better be sure it is delicious and worthy of its own set of beloved table rules.

As far as I’m concerned if you start a vegetable mash with extremely fresh ingredients you will end up with something delicious. It seemed only logical then to begin this makeover with a trip to my local farmers market.

Off I went without specific recipes in mind. I allowed the seasonal bounty to inspire. I came home with veggie loot to brag about and knew I was well on my way to a delicious party of mashes.

What resulted were three thanksgiving table-worthy mashes: a twist on the traditional, a Paleo mash, and a whizz-bang-boom masterpiece!
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Picnic Perfect Recipe for Red and Sweet Potato Salad

I can say that the Fourth of July is my hands-down favorite holiday of the year. It’s smack dab in the middle of summer and everyone is happy. It’s a good-time vibe all day, and usually all weekend when the holiday doesn’t fall on a Wednesday.

Like most Americans, I love the food aspect of these patriotic celebrations. Picnic food has got to be some of the best, but it tends to be some of the worst for us. Just like I had to rethink my go-to beef burgers and swap them for a pretty tasty turkey burger, I had to rethink my sides. Particularly potato salad.


I love potato salad! I used to day dream about that big yellow dollop on my plate. Now I kind of shudder when I see that pail of mayo-mustard mess. I felt like I owed it to myself and my guests to come up with something better, and so I did.
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Potatoes are the Cheapest and Healthiest Vegetable

One of the problems with the American diet seems to be that fresh, nutritious produce is unaffordable or not easily accessible to many segments of the population. However, research presented recently at the American Dietetic Association’s Food and Nutrition Conference and Expo demonstrates that one of the best nutritional values in the produce department, providing significantly better nutritional value per dollar than most other raw vegetables, is one that is easily accessible, practical, and loved by most: The white potato. Per serving, white potatoes were the largest and most affordable source of potassium of any vegetable or fruit.

Dr. Adam Drewnowski and colleagues from the University of Washington complied nutrient data from the USDA Food and Nutrition Database for Dietary Studies with the USDA Center for Nutrition Policy and Promotion national food prices database. They found that potatoes were the least expensive source of dietary potassium, a nutrient identified by the 2010 Dietary Guidelines as lacking in the American diet. The cost of potassium-rich white potatoes was half that of most other vegetables.


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Limiting Potatoes in School Lunches Not a Smart Idea

If you heard that schools were limiting their potato offerings, you’d probably be in support. After all, when you think of potatoes in a school lunch you probably imagine French fries and tater tots, yes? In fact, when children are given a choice, 75% of the time they choose the starchy vegetable – i.e. French fried potatoes over any other vegetable. New proposed federal standards would like to trim the number of times per week that potatoes can be offered on a school menu to just two, but this may not be such a smart idea.

The USDA has proposed increasing the amount of fruit, leafy vegetables and whole grains served to school children every day while limiting corn, lima beans, peas and potatoes, but not sweet potatoes.

Not so fast, says Colorado Senator Mark Udall. Not only would reducing the servings of potatoes negatively affect potato farmers, but potatoes are actually a very nutritious vegetable. One medium-size potato, skin on, contains 110 calories per serving, with more potassium (620 grams) than a banana, and almost half the daily value of vitamin C (45 percent). In addition, a potato is high in fiber, and potatoes don’t contain fat, sodium or cholesterol. It’s only when potatoes are fried, coated in butter or served with sour cream that they become a nutritional nightmare.


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Summer Produce: What’s Up with Herbs?

With farmer’s markets across the country in full swing, you might be wondering how in the world you’re going to navigate the overflowing stands of fruits, vegetables and fresh herbs.

With more leafy greens than you can count and basil plants that seem to be bursting at the seams, how does a produce novice manage to take home fruits and veggies that will make it to your table and into your meals and snacks?

This week, we’re taking you through some of the herbs – popular and obscure – that you might encounter at your farmer’s market. Because fresh herbs sold at outdoor or indoor local markets are typically fresh and free of preservatives, you’ll need to use them pretty quickly.


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