Description

This is a top-notch mashing potato! They are scrumptious potatoes with thin red skins, shallow eyes, and sweet white flesh. It’s the ultimate spud for mashed potato lovers! Smooth, rounded tubers hold their shape during cooking. One of the things we love about this potato is its imperfections. Our modern day obsession with vegetable appearances is sad and uninformed, but it isn’t new. In the 16th century there arose a theory called the “Doctrine of Signatures” that prescribed plant materials as “herbals.” The Doctrine held that plants resembling a human malady in some respect would be helpful in its cure. For example, red beet juice could help cure blood ailments. Walnuts were good for scalp wounds and so forth. In the case of potatoes, Doctrine writings concluded that the numerous “growths” on the surface of many potatoes suggested a sinister connection to leprosy, and they strongly advised against their consumption. For those among you who have the courage to ignore 16th century mystical thinking, the Red Pontiac Potato will reward you. Its thin skin has a beautiful “crunch” when braised, and the waxy flesh makes a great mash. The flavor? “Happiness increased” is how John Foster described potatoes in 1664. True then. True now.

Potatoes are “good” carbs and chock full of nutrition, protein, sodium, potassium, magnesium, calcium, vitamins B6, C, E, and K1, copper, iron, phosphorus, selenium, zinc, beta carotene, lutein, zeaxanthin, betaine, manganese, thiamine, riboflavin, niacin, pantothenic acid, folate, choline, and amino acids. Need we say more?