durrelllrobert - 3-2-2010 at 09:25 AM
Something I ripped from Punta Banda Bulletin Board:
Although Peru is essentially the birthplace of the potato, today over 99% of all cultivated potatoes worldwide are descendants of a subspecies
indigenous to South-central Chile. Cultivated and traded as long as 10,000 years ago by the Incas. Introduced to Europe in 1536 by Sr. Francis Drake,
the common potato has become a food standard by virtually every culture in the world. Although to us Idaho is famous for their potato production,
China is now the world's largest potato producing country. "Go figure" second to India. Potatoes were planted in Idaho in 1838. While on the subject
of potato history, the Hasbro game "Potato Head" was introduced in 1954.
The English word Potato comes from Spanish Patata. However the Spaniards where referring to what we now call a sweet potato "Patata" and papa. Leave
it up to the English to confuse the difference and Potato stuck and it wasn't until Yams or sweep potatoes were transported by the slaves from Africa
did anyone know the difference. In America the common potato was referred to as Irish Potatoes or White Potatoes. Actually there are about five
thousand potato varieties worldwide.
Normally when one speak of potatoes Ireland seems to a common association. In Ireland the expansion of potato cultivation was due entirely to the
landless laborers renting tiny plots from landowners who were interested only in raising cattle or in producing grain for market. A single acre of
potatoes and the milk of a single cow was enough to feed a whole Irish family and enough left over to feed a pig to be sold for cash. The Irish famine
in the western and southern parts of British controlled Island of Ireland; 1845-49 was a catastrophic failure in the food supply that led to
approximately a million deaths from famine and diseases that attacked weakened bodies. This famine also led to a massive emigration to Britain and the
U. S. and Canada.
Russian Vodka is another assumption when referring to potatoes by some. However, Potato vodka (Vodka Russian for Water) was developed by the Polish in
1669 due to the lack of grains and did not become popular until the late 1790s. A true Russian Vodka is made from grain.
Back to the subject of El Spud; almost all the protein content of a potato is contained in a thin layer just under the skin. The potato contains
vitamins and minerals that have been identified as vital to human nutrition. A medium sized potato with the skin on provides 27 mg of vitamin C, 45%
potassium 18% vitamin B6 and trace amounts of thiamin riboflavin, foliate, niacin, magnesium, phosphorus, iron, and zinc. The fiber content of a
potato with skin is equivalent to that of many whole grain breads, pastas and cereals.
Best known for its carbohydrate content (26 grams) "starch". This small but significant portion of this starch is resistant do digestion by enzymes in
the stomach and small intestine, and so reaches the large intestine essentially intact. This resistant starch is considered to have similar
physiological effects (comfort food) and health benefits as fiber. It provides bulk, offers protection against colon cancer, improves glucose
tolerance and insulin sensitivity, lowers plasma cholesterol and triglyceride concentrations, increases satiety and possibly even reduces fat storage.
The only requirement to utilizing all these benefits is cooking to break down the starch. Heavy pealing of the skin or over cooking can render the
potato useless as for health benefits.
DENNIS - 3-2-2010 at 09:29 AM
Ill print this and put it in the bathroom on the shelf with Bernie's Books. 
Just kiddin', Bernie. Are you out there? Hello?
Bajahowodd - 3-2-2010 at 03:33 PM
"Back to the subject of El Spud; almost all the protein content of a potato is contained in a thin layer just under the skin. The potato contains
vitamins and minerals that have been identified as vital to human nutrition. A medium sized potato with the skin on provides 27 mg of vitamin C, 45%
potassium 18% vitamin B6 and trace amounts of thiamin riboflavin, foliate, niacin, magnesium, phosphorus, iron, and zinc. The fiber content of a
potato with skin is equivalent to that of many whole grain breads, pastas and cereals."
No more mashed potatoes without the skin. Simple.
bajalera - 3-6-2010 at 03:08 PM
Instead of peeling potatoes for mashing, I cook them with the skins on and then push them through a ricer. They have more flavor that way, and
wouldn't it also retain the vitamins and other good stuff?
wessongroup - 3-6-2010 at 03:12 PM
Raw works too... and, keeping the butter on is hard 
[Edited on 3-6-2010 by wessongroup]