You Like Potato & I Like Potahto : US Potato Board Potato Appreciation Night

There’s a common perception or should I say misconception that potatoes contribute to weight gain, not that that has ever deterred me from consuming potatoes on a regular basis since I love potatoes cooked any way, be they fried, mashed, boiled, steamed, roasted, sautéed. It doesn’t matter because potatoes are one of my all-time favourite vegetables. It’s a good food to have when you are on a budget especially because they don’t cost much and a few of them will make you feel quite full.

So I was excited when I was invited for the US Potato Board Potato Appreciation Night, more excited than I would have been if I’d been invited for a Carrot Appreciation Night or a Brussels Sprouts Appreciation Night anyway.

With more research confirming that potatoes play a positive role in healthy diet, United States Potato Board organized a session of delicious discovery for media and guests with dynamic, contemporary recipes using a variety of United States fresh potatoes. Two culinary connoisseurs headlined the event by whipping up extraordinary meals that highlighted the goodness of United States fresh potatoes as a nutrition powerhouse and kitchen delight.

Chef Nathalie Arbefeuille of Nathalie Gourmet Studio and Elaine Ho, Health and Food Expert of chopstickdiner.com, prepared unique courses inspired by the three main meals of the day – Breakfast, Lunch and Dinner. Whilst Chef Nathalie focused on the taste, Elaine Ho provided healthy and easy-to-follow options for everyone to try the recipes at home. Ultimately, both of them demonstrated how United States fresh potatoes could be healthy, natural ingredient for any meals.

“I appreciate the range of flavors and textures offered by the different potato types, because they provide a canvas to build a meal. Whether they are on the centre of a plate or a starring side dish, sophisticated or home-cooked, I can be totally creative when I cook with potatoes,” commented Chef Nathalie Arbefeuille.

Adding on to Chef Nathalie’s comment, Elaine Ho said, “In a balanced diet, there should always be adequate amount of nutrients on a plate. Potatoes are a good way to consume your carbohydrates, as it is also a great source of potassium, which can help prevent cardiovascular disease. In addition, you will feel satisfied through the day as your hunger pang will not strike to make you look for nibbles in between meals.”

Media and guests were treated to three amazing epicurean delights, each using a different type of United States fresh potatoes such as the Russets, Round Reds and Blue and Purple potatoes:

The United States Potato Board is glad to offer Malaysian consumers research and culinary-based information about the nutrition, versatility, and flavor of United States fresh potatoes. Visit www.PotatoGoodness.com for a wealth of potato nutrition information and healthy recipes.

I think the images of the dishes speak for themselves – everything was delicious. My favourite was the Chicken Cordon Bleu, in particular the potato chips using US Blue Purple potatoes. I wish I had a whole can of them, I’d slowly devour them. Potatoes go so well with the different cheeses. Chef Nathalie’s favourite herb for these dishes is chervil, it added a lot of flavor to the sauces.