Whether you eat them mashed, baked, fried or in chip form, the potato seems to be at the top of many peoples comfort food list. They just seem to fulfill that stick to your ribs kind of satisfaction in a creamy, buttery, salty kind of way. Although the potato may seem common to us today, it was once a rare and sometimes often feared tuber.
Originating from the ancient ruins of Peru and Chile, archaeologists have found potato remains that date back to 500 B.C. The Incas grew and ate them and also worshipped them. They even buried potatoes with their dead, they stashed potatoes in concealed bins for use in case of war or famine, and they dried them, and carried them on long journeys to eat on the way (dried or soaked in stew). Ancient Inca potatoes had dark purplish skins and yellow flesh. The Incas called the potato "papas," as they do today.
Along came the fierce Spanish explorer and conqueror, Gonzalo Jimenez de Quesada (1499-1579), who took the potato to Spain in lieu of the gold he did not find. The Spanish though that they were a kind of truffle and called them "tartuffo." Potatoes were soon a standard supply item on the Spanish ships; as they noticed that the sailors who ate papas (potatoes) did not suffer from scurvy.
The French did not warm up so quickly to the potato and in fact when first introduced to them in the 1600's they thought them to be weird, poisonous and capable of evil powers. The potato stood on trial with accusations that it caused leprosy, syphilis, early death, sterility and rampant sexuality. The French were so worked up over this poor starchy little veg that an edict was made in the town of Besancon France, Stating: "In view of the fact that the potato is a pernicious substance whose use can cause leprosy, it is hereby forbidden, under pain of fine, to cultivate it."
Today, the potato is so common and plentiful in the Western diet that it is taken for granted.. It has even gotten a bad rap recently when everyone started jumping on the no carb band wagon. However, we must give some kudos to this little bundle of spud love because it holds some great nutritional value. Potatoes are nutrient-dense, meaning you receive many nutrients for the amount of calories they have. The fiber is half soluble, half insoluble, so it helps to keep you regular and helps to lower cholesterol. And slowing down digestion helps to keep you full longer. Photochemicals in potatoes include flavonoids and a recently identified compound called kukoamine that appears to help lower blood pressure.
With the exception of vitamin A, white potatoes have just about every nutrient. Did you know potatoes are full of vitamin C? However, since we do not eat potatoes raw, most of the vitamin C is lost due to the heat of cooking. In addition, one baked potato offers about 20 percent of the daily recommended amount of vitamin B6, which is good news for your heart. They are also very high in potassium, beating other potassium-rich foods. They are a good source of iron and copper, too. In fact, a potato a day is good for your heart, promoting normal blood-pressure levels.
Wasabi Mashed Potatoes
Ingredients
1 medium head garlic
1 teaspoon olive oil
12 potatoes
1 cup butter, softened
4 teaspoons wasabi powder
water as needed
1/2 cup milk
salt and pepper to taste
Directions
Preheat oven to 400 degrees F (200 degrees C).
Remove papery outer skin of garlic bulb. Rub with olive oil and place on a small baking sheet. Bake in preheated oven for 45 minutes, or until skin can be easily pierced with a fork.
While garlic is roasting, peel and quarter the potatoes. Place in a large pot and cover with water. Bring to a boil and allow potatoes to simmer until very soft, about 20 minutes. Drain water and mash potatoes with butter until smooth and fluffy.
Squeeze softened garlic cloves out of skin into pot; in a small bowl, mix wasabi powder with just enough water to form a thick paste. Mash garlic and wasabi paste into potatoes, pour in milk and continue to mash until mixture is light and fluffy; season with salt and pepper to taste and serve hot.
