If there was a prize for the worst Idahoan ever I’d be sure to win. Whoever heard of an Idahoan who can’t grow potatoes? Here in God’s country potatoes are a given. It’s what we’re known for, for goodness sake. Yet year after year my potatoes look like something out of a horror movie. In fact, this year I plain gave up and decided I was done with trying. It was fortuitous that Klondike Brands came along and asked me to try out their amazing Klondike Royale Potatoes. I was sold. I’ve learned a tremendous amount on what it takes to grow good potatoes and went out in the trenches, so to speak to see the process of potato harvesting from ground to package. I was impressed.
A huge thank you goes out to Klondike Brands and Potandon for spending the day with me and showing me the ropes. I’d like to say I’m now ready to grow my own amazing potatoes but to be honest with you, I don’t think I’ll bother. The potato growers here in Idaho and the Idaho Potato Commission do such a great job, I think I’ll leave it to the experts and sit back and enjoy the fruit of their labors instead.
This sign about attitude was the first thing I noticed when walking into the offices at Potandon to meet my hosts for the day. I was impressed. Everyone I met during my tour was kind and accommodating. It was obvious to me that they took this motto to heart.
After a meet and greet we headed out to the fields. These little guys are actually new plants. The planting of potatoes in Idaho begins in early April with potatoes being ready for harvest sometime in September.
2 – 3 weeks prior to harvesting potatoes, vines are “killed” to allow time for the “potato skin” to set. The potatoes remain under the surface of the ground until it is time to harvest.
Potatoes are unearthed in rows by heavy specialized equipment that is amazingly high tech. GPS coordinates programmed into the tractor leave little left for the driver to do except watch for the occasional tangle of vines or clogging of the equipment. It is quite amazing to watch them in action.
Potatoes are loaded up and taken to storage sheds and kept in cold storage or unto the processing plant for cleaning, sizing, grading and a rigorous inspection. Idaho potatoes have some of the toughest standards set by the Idaho Potato Commission. There is a reputation we are very proud of here in Idaho of having the best potatoes with consistent quality and taste. It is taken seriously by the growers and producers at Potandon every step of the way.
ROASTED CORN AND SAGE MASHED POTATOES
I’m not sure a mashed potato is supposed to taste this good. Roasted corn and sage mashed potatoes deliver in a big way. Creamy, fresh and flavorful; the perfect accompaniment for any dish.
- 6 Klondike Royale Potatoes or 4 large Russets, peeled and cut into 1 inch cubes
- 1½ tsp sea salt, divided
- 1 cup heavy cream
- 2 tbsp unsalted butter
- 1 ear fresh corn, kernels removed (about ¾ cup if using frozen)
- ½ tsp pepper
- 4 large sage leaves
- Add potatoes and ½ tsp sea salt to large pot, cover with water and bring to a boil. Reduce heat and simmer potatoes for 15 - 20 minutes until potatoes are fork tender.
- Meanwhile add cream and butter to small sauce pan. Heat on low until butter has melted. keep warm,
- Spread corn kernels on baking sheet. Place under broiler for 4 - 5 minutes until corn is golden, stirring often.
- Chiffonade the sage leaves by rolling the leaves together like a cigar and slicing into thin ribbons with a sharp knife.
- Once potatoes are tender, drain and place in a mixing bowl. Add cream mixture, remaining tsp of sea salt and pepper and whip potatoes until light and fluffy. Stir in roasted corn and sage.
- Adjust seasonings to taste.
- Serve hot.
For more on Potatoes you might want to check out…
A Trip to the Farm & Roasted Corn and Sage Mashed Potatoes shared with:
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