ThriftyFun News January 21, 2005 - Potato Tips

ThriftyFun News
Potato Tips

Volume Seven, Number 4 January 21, 2005


This week's TF News is about potatoes. We have tips and recipes below. If you have any more ideas, feel free to post them on the contest form and we will publish them in the Daily.


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This newsletter contains:

  • Potato Information
  • Potato for Stains
  • Perk Up Greens
  • Quicker Baked Potatoes
  • Keeping Potatoes from Sprouting Tip
  • Baked Potatoes Crockpot Style
  • Stretching a Box of Scalloped Potatoes
  • DelMonico Potatoes
  • Mashed Potato Tips
  • Potato-Spinach Puff

  • Potato Bacon Chowder
  • Uses for Potato Water
  • Fried Potato Skins
  • Whipped Sweet Potatoes
  • Baked Potato Soup
  • More Potato Recipes

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Potato Tips

Potato Information

Many years ago while taking a nutrition class at the same time as a computer programming class I worked on a program to find what foods would give you the recommended daily allowances. My first run though I had limited it to one food.

My computer program chose potatoes. They gave you everything you needed to live. You just needed to eat many, many pounds a week, more than anyone could possibly eat.


But it did prove to me that the lowly potato has a little bit of everything we need to live, vitamins, minerals, protein and carbohydrates. So you can see why the Irish left Ireland during the Great Potato Famine. It was their major food source gone.

Potatoes are a big crop our home state, Washington State. Most people think of Idaho potatoes but Washington actually grows more of them.

"Potatoes vs. sweet potatoes: The sweet potato (Ipomoea batatas) belongs in the same family as the morning glory and is not a relative of the potato. The Spanish who brought sweet potatoes back from the West Indies called them by their native name batatas. When white potatoes (papas) were introduced into Spain some years later, some people thought they were related. Soon papas were renamed patatas, but both were translated into the English as potato."


From the Washington State Potato Commission

There are many kinds of potatoes but 4 basics types: round whites, long whites, russets and round reds.

They are a good resource of vitamin C and potassium. One medium baked potato contains only 110 calories. (I'm sure that is without butter, sour cream, bacon bits, etc.)

Here is a good link about the types of potatoes and their uses:

And another with the history of potatoes, some triva and vocabulary.

View Article: Click Here

Potato for Stains

If you have food stains on your fingers all you need to do is rub a raw potato on the stains. Just slice the potato, rub it on the stains, and rinse with cold water.


By Robin

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Perk Up Greens

A few raw potatoes added to water containing wilted greens will quickly perk them up.

By Robin

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Quicker Baked Potatoes

For quicker baking time for your baked potatoes try boiling them for 5-7 minutes first and then wrapping them in aluminum foil and baking at 400 degrees.

By Robin

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Keeping Potatoes from Sprouting Tip

To keep potatoes from sprouting lay an apple in with your potatoes. A chemical (gas) that the apple give off will help to keep them from sprouting.

By jmouse13

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Baked Potatoes Crockpot Style

Prick clean potatoes with fork. Wrap them in foil. Fill Crock-Pot with 6 to 12 potatoes. Cover. Go away. Cook on Low 8 to 10 hours (High: 2 1/2 to 4 hours]. Come back. Don't add water!


By Chell

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Stretching a Box of Scalloped Potatoes

When I buy a box of scalloped potatoes (on sale!), I add an extra raw potato, cut in thin slices, before cooking. I also add 3/4 cup more milk than required. It makes more scalloped potatoes, so I can feed more people!

By Tee Maltby

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DelMonico Potatoes


  • 2 cups diced cooked potatoes
  • 2 cups white sauce
  • salt & pepper to taste
  • Grated cheese
  • Buttered bread crumbs


Temp. 450 F - Time: 20 minutes

Combine potatoes, white sauce, salt and pepper to taste. Pour into a greased casserole. Sprinkle grated cheese and bread crumbs over the top and brown in a preheated oven.

By Roberta

View Article: Click Here

Mashed Potato Tips

Tips and ideas for making mashed potatoes. Post your ideas.

Russets for Mashed Potatoes

Try using Russet baking potatoes for your mashed potatoes. Delicious!

By Ginny

Powdered Milk

Mix powdered milk instead of fresh milk when you make mashed potatoes. Not only will you save money, but you'll find your potatoes are firmer and less liquidy.

By Robin

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Potato-Spinach Puff


  • 2 1/2 cups hot mashed potatoes
  • 1 1/2 cup raw spinach
  • 1 tsp. salt
  • 4 tbsp. butter
  • dash pepper and paprika
  • 4 eggs, separated


Combine all except eggs. Blend in 4 egg yolks. Beat 4 whites until stiff and then fold into mixture. Pile lightly into a greased 1 1/2 qt. casserole. Bake 375 until puffed and golden, about 40 minutes. 6 servings

By Roberta

View Article: Click Here

More Online

Potato Bacon Chowder

View Article: Click Here

Uses for Potato Water

Post Feedback: Click Here


View Article: Click Here

Fried Potato Skins

Post Feedback: Click Here

Whipped Sweet Potatoes

View Article: Click Here

Baked Potato Soup

View Article: Click Here

More Potato Recipes

Click Here

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