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Featured

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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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: 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

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: Taste-Spuds

 Hash Brown Calzone From fast casual to fine dining, potatoes are America’s favorite vegetable. While baked spuds,…

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Quarterly Mash-Up

Start the Year Strong with this High-Performance Vegetable

Chasing a place on the podium isn’t possible without the proper fuel for your body. Whether you’re…

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Performance

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

Dehydrated Potatoes. The Hardest Working Pantry Item. Patrons love the crunchy, savory flavor of a great breading…

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Quarterly Mash-Up

Learn Different Ways to Cook Potatoes

There are a number of different ways to prepare potatoes, among them Au Gratin, Baked, Mashed, Roasted and…

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Consumer Trends

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