Inspirations

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Chef’s Corner with Chef Garrett Berdan, RDN

How to Innovate in School Meal Programs By Chef Garrett Berdan, RDN Your school meal program customers are a mix of millennials and generation Z. Both groups expect quality and know what it looks like. They want food that is on-trend and customizable.  And they want choice--at home, dining out and at school. So,…

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Let’s be friends!

Connect with us on Facebook and Twitter to get the latest and greatest on all things spuds…

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School Sensations

The 10 Best Recipes to Fuel Your Pesto Obsession

These 10 potato recipes prove that pesto can go beyond pasta. From creamy mashed potatoes to roasted…

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Consumer Trends

Spiralized Recipes

A few years ago, spiralizers came onto the kitchen scene as a must have gadget and they…

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Consumer Trends

Potatoes are the Official Performance Vegetable of IRONMAN® 70.3® Boulder

As the Official Performance Vegetable of IRONMAN® 70.3® Boulder, potatoes will be making a powerful impression at the race…

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Potatoes in the News

Learn How to Make Scalloped Potatoes

Preheat the oven to 400°F. Wash, peel and cut the potatoes in thin slices. Use a mandoline or…

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Consumer Trends

Learn How to Make Roasted Potatoes

  Preheat oven to 375°F. Prep a large pan with parchment paper Scrub potatoes and cut into…

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Consumer Trends

Learn How to Make Mashed Potatoes

Mashed Potatoes Peel potatoes and then cut them up into about equal sizes. Bring a pot of…

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Consumer Trends

QUARTERLY MASH-UP: ISSUE 1: Make Your Breakfast Spud-Tacular: Digest

Did You Know? Potatoes prevail with 94% of operators reporting they will use potatoes in the future,…

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Quarterly Mash-Up

Quarterly Mash-Up: Issue 1: Make Your Breakfast Spud-Tacular: Craft

Reinventing All-Day Breakfast. All-day breakfast is all the rage in foodservice.  Reinvent a classic with bite-sized, potato…

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Quarterly Mash-Up

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