The Humble Little Potato Is Not So Humble Anymore

Microwave Potato Chips

1 medium russet potato
parchment paper
salt
optional seasonings: chili powder, Creole seasoning, Old Bay seasoning, etc.

Using a mandolin or v-slicer, slice one medium russet potato (peeled, if you like) as thinly as possible, taking care that all slices are the same thickness. Line the turntable tray of your microwave with parchment paper and place the potato slices on it without overlapping. Salt lightly and sprinkle with your choice of seasonings.

Microwave at full power-watching closely-until spots of brown begin to appear, about 4-6 minutes. Turn off the microwave for 1 minute. Microwave again at full power until the slices are golden brown. (Be very careful not to over-brown or they will taste burned.) Remove from the microwave and allow to cool. Repeat until all potato slices are cooked.

Recipe And Photo

Ingredients:

4 medium red potatoes
2 tbsp olive oil
1/3 cup Parmesan cheese
1 tsp garlic powder
1 tsp paprika
salt and pepper to taste

Preheat the oven to 400ºF (200ºC). Cut the potatoes in wedges.

In a small bowl, combine the Parmesan, garlic, and paprika and set aside. Next, toss the potatoes and oil together in a mixing bowl then add the bowl of cheese and seasonings and stir to coat.

Arrange them on a cookie sheet in a single layer.

Bake for about 30-35 minutes then remove from oven and turn over all the potatoes. Bake for another few minutes until crispy and golden.

Photo And Recipe Here

INGREDIENTS:
24 ounces homemade or store-bought pizza dough, divided
1/2 cup all-purpose flour, for dusting
About 1 cup homemade pesto (or store-bought)
2-3 cups grated mozzarella/provolone cheese
1 cup roasted or confit garlic cloves (recipe below)
4 red skinned potatoes, very thinly sliced
1/2 teaspoon Italian seasoning
Olive oil Kosher
salt and freshly ground black peppe
Crushed red pepper flakes
METHOD:
Place a pizza stone in the lower third of the oven and preheat to 500°. Allow the stone to heat for at least half an hour before baking pizzas.

Allow the pizza dough to come to room temperature. On a lightly-floured work surface, form the dough into two large balls, collecting the sides and tucking them under to create a smooth outer surface. Cover the dough with a damp towel and allow to rest for at least 20 minutes.

Meanwhile, blanch the potato slices in boiling water until just cooked through, anywhere between 1 - 2 minutes. Drain and allow to cool slightly before drying the slices with paper towels and coating them with a touch of olive oil, a pinch of Italian seasoning and kosher salt.

Generously dust a wooden peel or the back of a sheet pan with flour or cornmeal. With lightly-floured hands, press the dough with your fingertips to form a flattened disk. Lift the dough up and use the back of your knuckles to stretch and thin-out the dough into a circle with a diameter of 12-inches. Be careful to preserve the edge of the dough if you want a light, chewy crust. Carefully position the stretched dough onto the prepared peel or baking sheet.

Using a large spoon, spread an even layer of the pesto onto the dough and carefully spread it to within 1/2-inch of the edge, being careful to leave a sauce free edge.
Top with an even layer of the grated mozzarella/provolone cheese followed by slices of parboiled potatoes and roasted garlic cloves.
Top with a light sprinkling of a bit more mozzarella, season with salt to taste and a pinch of red pepper flakes.
Lightly brush the exposed crust with a bit of olive oil (or leftover garlic) oil to promote browning.

Carefully slide the pizza onto the preheated stone and bake until the crust is crisped and golden and the cheese is bubbling and just beginning to brown, about 6-7 minutes. Remove the pizza from the oven and allow it to rest for a few minutes before slicing.

Makes enough for 2 pizzas

Photo And Recipe|

Potatoes produce more food value per acre than any other crop.

The fiber content of a potato with skin (2 grams) equals that of many whole grain breads, pastas, and cereals.

With only 95 calories, a 5 ounce baked potato has as much vitamin C as ½ cup of tomato juice and the same protein as half an egg.

Potatoes are rich in carbohydrates, making them a good source of energy. They are also cholesterol-free and 99% fat-free.

It's loaded with vitamin C,potassium ,vitamin B6 and trace amounts of thiamin, riboflavin, folate, niacin, magnesium, phosphorus, iron, and zinc.

Don't forget to eat the skin and the pulp - you'll double your intake of most nutrients by eating both.

To say that the potato is a very healthy food is no understatement.

Photo

2 medium potatoes, russet or yukon gold, washed and dried
2 tsp olive oil
1 tbsp herbs de provence (or use a combo of dried rosemary, thyme, marjoram)
1/4 tsp oregano
1 tsp smoked paprika
1/4 tsp chili powder
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp fresh cracked pepper
fresh lime zest

Skinny Garlic Aioli

2 tbsp light mayonnaise
2 tbsp fat free greek yogurt
1 clove garlic, crushed

Preheat oven to 400°. Line baking sheet with foil for easy clean-up. Lightly coat with cooking spray.

Cut each potato lengthwise into 1/4 inch slices; cut each slice into 1/4 inch fries.
In a large bowl, combine cut potatoes and oil; toss well. Add rosemary, thyme, garlic and seasoning. Toss to coat.

Place in a single layer on a lightly greased baking sheet. Bake uncovered for about 25 minutes or until tender crisp, turning once half way through. Remove from oven serve with garlic aioli.

Recipe And Photo

IRISH POTATO PANCAKES

4 large potatoes
(3 pounds)
cold water
1 small onion
2 eggs
1/3 cup all-purpose flour
2 teaspoons salt
1/8 teaspoon pepper
salad oil
parsley sprigs for garnish

Directions:

~ Peel potatoes; rinse under running cold water.
~ Into large bowl half filled with cold water, coarsely shred potatoes and onion.
~ In colander lined with clean towel or cheesecloth, drain potatoes and onion.
~ Wrap potatoes and onion in towel, squeeze to remove as much water as possible.
~ In same large bowl, beat eggs; return potatoes and onion; add flour, salt and pepper; toss until well mixed.
~ In 12-inch skillet over medium heat, a skim of hot salad oil, drop potato mixture by scant 1/4 cupfuls into 4 mounds, 3 inches apart.
~ With pancake turner, flatten each to make a 4-inch pancake.
~ Cook pancakes until golden brown on one side, about 4 minutes; turn and brown other side.
~ Remove to paper-towel-lined cookie sheet to drain; keep warm in low oven.
~ Repeat to make about 12 more pancakes, stirring potato mixture occasionally and adding oil to skillet if needed.
~ Arrange pancakes on warm platter; garnish with parsley and serve with applesauce or sour cream.

/www.squidoo.com/ireland-recipes">Photo And Recipe

Ingredients

1 pound cooked medium shrimp, peeled and deveined
2 tablespoons lemon juice
4 cups cubed peeled potatoes, cooked and cooled
1/4 cup sliced green onions
1/4 cup minced fresh parsley
1 cup (8 ounces) sour cream
1 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon dried tarragon
1/4 teaspoon ground mustard
1/8 teaspoon celery seed
1 garlic clove, minced, optional

Directions

In a large bowl, toss shrimp with lemon juice; refrigerate. Add potatoes, onions and parsley. In a small bowl, combine the sour cream, salt, pepper, tarragon, mustard, celery seed and garlic if desired; pour over potato mixture and toss. Cover and refrigerate until serving. Yield: 4-6 servings.

Photo And Recipe

Source: slightly adapted from Wendy and Gooseberry Patch

5 1/2 cups mashed potatoes (around 6-7 large baking potatoes)
1/2 cup milk
1 (8 ounce) package cream cheese, softened
1 cup (8 ounces) sour cream
2 teaspoons dried parsley
1 teaspoon garlic salt
1/4 teaspoon ground nutmeg
1 cup shredded cheddar cheese
8 slices bacon crispy cooked and crumbled

Preheat oven 350 degrees.

Peel, quarter, and boil potatoes for 15-20 minutes or until soft. Drain potatoes and and beat with a mixer until smooth. Add milk, cream cheese, sour cream, parsley, garlic salt, and nutmeg. Beat at a medium-high speed until nice and creamy. Add salt to taste keeping in mind that the cheese and bacon will add a little salt later.

Spoon into a 9x13 baking dish that has been sprayed with cooking spray. Top with cheddar cheese and bacon. Cover and bake for 30 minutes. Uncover and bake for an additional 10 minutes or until cheese melts.

Photo And Recipe

|Recipe And Photo

Ingredients:
2 tablespoons olive or canola oil
2 pounds small red potatoes, quartered
1 tablespoon finely chopped green onion
6 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1/8 teaspoon ground nutmeg
1/4 cup balsamic vinegar
3/4 teaspoon salt
1/4 teaspoon pepper

Directions:
1.In a large nonstick skillet, heat oil over medium-high heat. Add the potatoes, onion and garlic; toss to combine. Add the thyme, rosemary and nutmeg; toss well. Cook and stir for 2-3 minutes or until potatoes are hot.
2.Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray. Bake at 400 degrees F for 25-30 minutes or until potatoes are golden and almost tender. Add the vinegar, salt and pepper; toss well. Bake 5-8 minutes longer or until potatoes are tender.

Source: AllRecipes

Ingredients:

* 1 ½ lb. "3 bite" Tasteful Selections potatoes, quartered
* 1 tsp. salt
* 4 oz. light cream cheese
* ¼ c. milk
* 1 tsp. dried dill

Directions:

In a large saucepan, cover potatoes with water; add salt.

Bring potatoes to boil and simmer for 12 - 15 minutes or until fork tender. When potatoes are done, drain and set aside.

While potatoes are cooking, in medium size bowl, add cream cheese and milk. Beat with hand held mixer until smooth; stir in dill.

Pour cream cheese mixture over potatoes. Season with salt and pepper to taste and garnish with additional dill, if desired. Serve hot.

Recipe And Photo

The potato was the first vegetable to be grown in space. NASA and the University of Wisconsin, Madison, created the technology.

Potatoes are nutritious, delicious and economical - they are fat and cholesterol-free, high in vitamin C and potassium.

Potatoes are food for people and also animals.
They are also used to make whisky and vodka.
They can even be converted into fuel for automobiles.

The Potato Growers of Alberta had registered the
domain name WWW.PGA.COM and they later sold it
to the Professional Golfers Association for $26,000.00.

The potato is so high in vitamin C, (prevents scurvy) that the Gold Rush miners traded gold for potato, ounce for ounce.

Mr.Potato Head ,a favorite children's toy, was invented in Rhode Island (1952)and is
still a favorite toy to this day.

MacDonald's restaurants serve more than 3 billion pounds of potatoes a year.

Greek Potato Salad

This salad is one of my favorites! Chunky potatoes are tossed with capers, olives, feta cheese, fresh dill, scallions, olives are then coated in a very yummy yogurt and lemon dressing to create a greek style potato salad.

Ingredients

1 lb potatoes-peeled
2 scallions (spring onions)-finely chopped
2 teaspoons capers
10 kalamata olives-pitted and halved
3 oz (90g) feta cheese-crumbled
1 tablespoon finely chopped fresh dill
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice
½ teaspoon sugar
¼ cup Greek-style yogurt
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper

Directions:

CUT the potatoes into bite-size pieces and boil in a large pot of boiling water until just tender. DRAIN the potatoes, then allow to cool while you prepare the other ingredients. IN a small bowl dissolve the sugar in the lemon juice and mix together with the olive oil, yogurt, salt and pepper until well combined. PLACE the cooked potatoes in a large bowl. SCATTER the scallions, capers, olives, feta cheese and dill on top then toss gently to combine. DRIZZLE the yogurt dressing over the top and mix through to evenly coat the potato.

This recipe was found at Photo And Recipe Here

1/2 pound(s) bacon
8 cup(s) (about 4 small) turnips, cut into 1/2-inch dice
6 cup(s) (about 4 medium) russet or baking potatoes, cut into 1-inch dice
1/2 cup(s) heavy cream
1 tablespoon(s) (minced) fresh rosemary
1 1/2 teaspoon(s) salt
1 teaspoon(s) fresh-ground pepper
1 teaspoon(s) (minced) fresh garlic
2 tablespoon(s) unsalted butter

--------------------------------------------------------------------------------

Directions
1.Assemble the casserole: Preheat oven to 400 degrees F. Cook the bacon until crisp in a large saucepan over medium-high heat, drain (reserving drippings), and cut into 1-inch pieces. Place the bacon and its drippings in a large bowl. Add the turnips, potatoes, cream, rosemary, salt, pepper, and garlic and toss to combine. Transfer to a large, shallow baking dish -- about 13 by 9 by 2 inches -- dot the top with butter and cover tightly with foil. Bake for 50 minutes, remove the foil, and continue to bake until vegetables are tender and the top browns -- about 25 minutes. Serve hot.

Read more: Roasted Potatoes and Turnips - Country Living

Recipe For Roasted Potatoes and Turnips

2 pounds Yukon gold potatoes

1/2 cup pesto or pistou

Salt and freshly ground pepper

1. Preheat the oven to 375 degrees Fahrenheit. Oil a 2-quart baking dish or gratin with olive oil. Slice the potatoes about 1/4 inch thick and place in a large bowl. Season to taste with salt and pepper, and add the pesto or pistou. Stir the mixture until the potato slices are evenly coated, then transfer to the baking dish, making sure to scrape all of the pesto out of the bowl.

2. Cover the baking dish with foil or a lid and place in the oven. Bake 30 minutes, then uncover and return to the oven. Bake another 15 to 20 minutes, until the potatoes are thoroughly tender, the olive oil in the dish - now a beautiful green - is sizzling, and the top is beginning to color. Serve hot or warm.

Yield: Serves 6

Advance preparation: You can assemble this several hours before baking.

Nutritional information per serving (6 servings): 231 calories; 2 grams saturated fat; 2 grams polyunsaturated fat; 8 grams monounsaturated fat; 3 milligrams cholesterol; 27 grams carbohydrates; 4 grams dietary fiber; 65 milligrams sodium (does not include salt to taste); 5 grams protein

Martha Rose Shulman is the author of "The Very Best of Recipes for Health."

Potato And Pesto Gratin

Yield: 4 servings.

7 or 8 new red potatoes
2 cloves Garlic, minced fine
1 stick Butter
1/2 tsp. Salt
1/2 tsp. Black Pepper
1/2 tsp. Celery Salt
2 tsp. crushed Dill

Wash potatoes well and boil until soft, drain well on paper towels. Melt 1 stick of butter, in large frying pan (use only real butter) saute garlic for a couple of moments, and then add potatoes and the rest of the seasonings. Pan-fry the potatoes until they are lightly brown.

Boston Market Dill Potato Wedges

If you are a potato lover like I am you will also enjoy reading Margo's site about potato peels. Margo's Midwestern Potato Salad


Photo And Recipe of Potato and Beans Salad.

"My Potato Stamp project is super easy and takes little time to do. It's fun, affordable and everyone will love them."
Photo And How To

About the project

Launched in 2005, Grow Your Own Potatoes (GYOP) was one of the first primary school based growing projects. Since then it has become the largest of its kind with almost 1 million children signed up for 2010 learning where potatoes come from, how they grow and that potatoes are a healthy food. Its simplicity and the fact that GYOP is a hands on activity makes it perfect for young pupils.More On The Project

Did You Know You Can Make A Potato Crust Pizza?

ingredients

4 medium baking potatoes, peeled
1 medium onion
2 beaten eggs
1/4 cup all-purpose flour
1 teaspoon salt
2 tablespoons olive oil
2 medium zucchini, thinly sliced
1 medium yellow sweet pepper, chopped
1 small red onion, halved and thinly sliced
2 cloves garlic, minced
1 5.3-ounce package soft chevre (goat cheese)
16 cherry tomatoes, quartered
2 tablespoons snipped fresh basil
1 cup shredded mozzarella cheese (4 ounces)
Fresh basil sprigs (optional)
2 medium yellow summer squash, thinly sliced

directions

Finely shred potatoes and onion into a bowl of water; drain well, squeezing out excess moisture. In a large bowl combine potato mixture, eggs, flour, and salt; mix well. Press into a well-greased 15x10x1-inch baking pan. Bake in a 425 degree F. oven for 15 minutes. Brush with 1 tablespoon of the olive oil; bake 10 minutes more. Place under the broiler; broil 4 to 5 inches from the heat for 2 to 3 minutes or until golden and crisp.
Meanwhile, in a large bowl combine the zucchini, yellow squash, yellow pepper, red onion, and garlic. In a large skillet heat the remaining oil; cook the vegetable mixture, 2 cups at a time, until vegetables are crisp-tender, stirring often. Spread goat cheese over potato crust; top with cooked vegetables and tomatoes. Sprinkle with basil and mozzarella. Bake in a 425 degree F. oven for 5 to 7 minutes more or until cheese is melted. If desired, garnish with basil sprigs. Makes 8 to 10 main-dish servings.

Photo And Recipe

I used to eat my fries with ketchup but lately I prefer them with mayonnaise.

Have you ever tried french fries in a hot dog bun
with onions and mustard? Delicious!

How do you like yours? With vinegar maybe?
Don't be shy, even if you think that you have the weirdest taste,
we would love to know.

(French Fries Clip Art provided by Clip Art

1 baked potato
1 pinch of salt
1 pinch of black pepper
1/3 cup of salsa
1/3 cup of plain, non-fat yoghurt
1 green onion - chopped

Bake the potato in the microwave and then cut it in half.

Sprinkle on salt and pepper to taste.

Top with salsa and yogurt.

Garnish with chopped green onion.

Baked Potato With Salsa

Save Between 20% and 70% for a Limited TimeThe Best Cookware Deals Online

"Potato salad might be a tradition at a Fourth of July picnic, but it traveled the world to get here. There are German potato salads and French potato salads. And when we talked to four women who came to North Carolina from all over the globe, we found even more. Taiwanese-style, with apple and ham. Peruvian, with layers of egg salad. Indian, with a punch of spices and yogurt.

We asked each to talk about how her country's food shows up in America and how to make a potato salad that reflects her heritage.

That's the real American way: We're not a melting pot. We're a salad."

Read More About This Story Right Here

Photo

PepsiCo is combining product sampling with storytelling in Argentina in an unusual vending machine that appears to manufacture Lay's potato chips before your eyes after a real potato, rather than coins, is dropped in a slot.

The Lay's machine, which will make its first appearance in a Buenos Aires supermarket this fall, features an intricate system of tubes, flames and boiling water as the potato is seen going through six distinct steps: washing, peeling, cutting, cooking, salting and finally packaging, ending with a bag of Lay's potato chips popping out of the machine. The process, which looks incredibly real, is actually a video that appears to show the inner workings of potato chip manufacturing.

Lay's Vending Machine

The potato is so versatile that it boggles the mind to see all the different things that we can make with it.

Let's see what I can think off hand.

Potato Chips
Baked
Mashed
Hash Brown
Scalloped potato
Home Fried
French Fries
Potato Candy
Potato Soup
Potato Salad
Perogies
Potato Cakes
Purple Potato Salad
Potato Vodka
Poutine

Any suggestions?

How can I forget the
Potato Dumplings
clip art

Ingredients

4 pounds potatoes, cut into 1/4-1/2 -inch cubes
2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon ground pepper
2 tablespoons butter, cut into small cubes
8-ounces Colby-Jack cheese, shredded
8-ounces Ranch dressing
1/2 pound bacon, cut into small pieces and cooked

Instructions

Preheat the oven to 400F. Lightly grease a 9x13-inch baking dish.
Put the potatoes in the baking dish. Sprinkle on the chili powder, salt and pepper. Mix lightly. Top with the small cubes of butter.
Cover with foil and bake in the preheated oven for 1 hour, or until the potatoes are tender.
Remove the potatoes and sprinkle on the cooked bacon. Cover evenly with the ranch dressing, then top with the shredded cheese. Return to the oven and cook until the cheese is melted and bubbly, about 10 minutes.
Cheesy Ranch Potato Bake

First discovered in foods in 2002, acrylamide is produced whenever starchy foods are fried, roasted or baked, meaning it's found in everything from doughnuts to coffee beans. Read More Of This Article

The United Nations declared the year 2008 "The Year Of The Potato" to raise awareness of the importance of
this bountiful vegetable.

It is hoped that this year will bring more countries to grow potatoes in order to reduce poverty.

There is an excellent Video on Potatoes on the front line against poverty.

This mashed medley of fall vegetables is a flavorful change from "plain" mashed potatoes.

INGREDIENTS:

3 pounds baking potatoes, peeled and cubed
1 1/4 pounds parsnips, peeled and cubed
1 1/2 pounds rutabagas, peeled and
cubed
7 cups chicken stock
8 whole cloves garlic
1 bay leaf
1 teaspoon dried thyme
3/4 cup butter, softened (divided)
3 large onions, thinly sliced
Salt and freshly ground black pepper to taste

METHOD:

Place potatoes, parsnips, rutabagas, garlic, bay leaf and thyme in a large stockpot. Add chicken stock to vegetables in stockpot. Over high heat, bring to a boil. Reduce heat, and cover partially. Simmer until vegetables are very tender, about 30 minutes. Drain. Discard bay leaf. (Reserve stock for soup or gravy, if desired.)

Transfer drained vegetables to large mixing bowl of mixer. Add 1/2 cup butter. Using flat paddle, beat mixture at low speed until vegetables are mashed but still a little chunky. Season to taste with salt and pepper.

Transfer mashed vegetables to a buttered 13 x 9 x 2 inch baking dish.

Melt remaining 1/4 cup butter in a heavy large skillet over medium-high heat. Add sliced onions. Sauté onions until they begin to caramelize and become golden, about 5 minutes. Reduce heat to medium-low. Continue to sauté onions until they are a rich golden brown, about 15 minutes. Season with salt and pepper.

Spread caramelized onions evenly on top mashed vegetables. (If desired, casserole can be prepared up to 1 day ahead. Cover and refrigerate.)

Preheat oven to 375°F. Bake casserole uncovered, for 25 minutes, or until heated through and top begins to crisp.

Recipe

Clip Art

INGREDIENTS

5 large potatoes, peeled and thinly sliced
3/4 cup chopped onion
3 tablespoons butter or margarine
1/4 cup all-purpose flour
1 3/4 cups chicken broth
2 tablespoons mayonnaise
3/4 teaspoon salt
1/8 teaspoon pepper
Paprika

DIRECTIONS
In a greased 2-1/2-qt. baking dish, layer potatoes and onion. In a saucepan, melt the butter; stir in flour until smooth. Gradually add broth, mayonnaise, salt and pepper; cook and stir for 2 minutes or until thick and bubbly. Pour over potatoes. Sprinkle with paprika. Cover and bake at 325 degrees F for 2 hours or until tender.

NOTE: Leftover scalloped potatoes make a great soup!

Put them in the blender with a bit more milk and then add chicken broth to make a thick cream of potato soup.

Recipe from All Recipes
Picture from A Reviewer

I just read a very interesting article about the iPod potato powering your iPod, read for yourself.

It's unbelievable how much money a family can save when Growing Veggies.

Check out this fantastic site and learn more.
The site also has a petition that you can sign asking
The Obamas to grow a patch a vegetables like the Roosevelts
did during the depression.

Have you ever been able to eat just one potato chip?
Not me and the saying "You can't have just one" is so very true.

How about you? Can you honestly say that you can stop after one?

Did you know that the potato chip is more than 150 years old? It was invented in 1853 by George Crum and after many years of trials by different people, it was finally perfected by Herman Lay of Nashville, Tennessee in 1932.

Lay's potato chips became the first successfully marketed national brand.

Of course, now, there are hundreds of different companies that make potato chips.

Potato chips have become America's favorite snack. U.S. retail sales of potato chip are over $6 billion annually.

Did You Know That January Is National Soup Month?

Here is an easy and delicious potato chowder recipe to try during the cold months.

Potato Chowder

Preparation
1 tsp [5 mL] Crisco® Canola or Vegetable Oil

1 1/2 cups [375 mL] carrots chopped (approx. 2 large carrots)

1 1/2 cups [375 mL] celery, chopped (approx. 2 stalks)

1 [1] onion, chopped

2 [2] cloves garlic, chopped

2 lbs [1 kg] Yukon Gold potatoes, peel and chopped in 1" (2.5 cm) pieces

4 cups [1 L] chicken stock, vegetable stock or water

2 [2] cans Carnation® Regular or 2% Evaporated Milk (370 mL each)

1/4 cup [50 mL] chopped fresh dill

Salt to taste

Heat oil on medium heat in a large (4 L/16 cup) pot. Add next 4 ingredients. Cook, stirring occasionally, for 5 minutes,

or until onions are tender. Add potatoes and stock. Bring to a boil, cover and lower heat. Simmer 15 minutes, until

potatoes are tender. Add Carnation® Milk and cook for an additional 5 minutes. Puree half the soup. Return to pot and

combine well. Stir in dill. Add salt to taste.

TIPS:
%u2022 Garnish with grated cheddar cheese.

Makes 10 cups (2.4 L)

Recipe Courtesy of Carnation Milk

Did you know that in Idaho has a Potato Marathon every year and that for the last 31 years?
It is a Half Marathon, 10K and 5K Run and Walk. This year was a success again and was held on May 16, 2009.
You can see some pictures from a blogger from Idaho.
Famous Idaho Potato Marathon

Those people in Idaho sure know how to celebrate potatoes.