Last October 25, I was invited to a Potatoes USA Cooking Workshop at The Magsaysay Center for Hospitality and Culinary Arts (MIHCA) with other fellow moms. I rarely attend events lately since I gave birth to my second child, I am a SAHM of two now and I don’t have a helper. I am lucky that my husband has no work that day, I have time to attend the workshop. Yay!
The cooking workshop started with introduction about U.S. Potatoes by Ms. Reji Retugal, Country Representative of Potatoes USA.
Thanks to Potatoes USA, U.S. potatoes are now available in the Philippines in three forms: fresh potatoes, frozen potatoes and dehydrated potatoes. Fresh US table stock potatoes are the pick of the crop, carefully sized and graded based on standards of the US Department of Agriculture (USDA). There are over 100 different varieties of US potatoes, but they are fit into seven different categories: russet, red, white, yellow, blue/purple, fingerling and petite. They differ in size, color, texture and flavor for a large range of applications.
Frozen U.S. potatoes are premium potatoes quick-frozen in a state-of-the-art process that locks in flavor and nutrients. Every processor must meet stringent requirements of the USDA and U.S. Food and Drug Administration. With the U.S. being the only country in the world with mandatory USDA grading standards for frozen potatoes, the quality of the final frozen product is assured. This means that all the flavor, as well as the vitamins and minerals have all been locked into frozen US potatoes.
U.S. dehydrated potatoes (U.S. dehy) can be quickly reconstituted into the best and fastest-made mashed potatoes ever, or as an ingredient in a wide array of dishes. U.S. dehy offer savings in time, money and storage. For one, there is no need to wash, peel and boil them. Instead of a bulky sack, your kitchen space will be taken up by just a box. You can pull the product out and use the desired amount easily. It also has a long shelf life, so you can stock it for up to two years. It can be used for creamier soups, sauces and stews. US.. dehy can also be used in breads, cakes, pastries and even native delicacies.
I make sure we always have potatoes in our pantry. They are a nutritious addition to my family’s meals because they contain several essential vitamins and minerals. Potatoes are a good source of quality complex carbohydrates and potassium. They are also an excellent source of vitamin C. They also contain vitamin B6, fiber, iron, folate and protein!
After the brief introduction about U.S. potatoes, we headed to MIHCA’s kitchen for our cooking demo with Chef Rosebud Benitez Velasco. Chef Rosebud showed us how to cook U.S. Potato Crusted Salmon with Truffle Potato Sauce and Fruit Salsa, U.S. Potato Pudding and U.S. Potato Truffles.
And of course, my favorite part of the workshop — it’s now our turn to cook! I was partnered with Mommy Lanie and the recipe assigned to us was U.S. Mashed Potato Truffles. It was so much fun and easy to make. I can’t wait to prepare some at home for my #LittleEneros.
For the complete recipe, check out this link.
I am so happy that I was able to join this Potatoes USA cooking workshop with my fellow mommy blogger friends. It was indeed a fun event and my tummy was filled with good food! I learned a lot about potatoes and discovered new potato recipes.
My daughter loves pancakes, so I have tried a recipe that I have seen at All Recipes using U.S. Dehydrated Potato Granules and Flakes. For this recipe, I didn’t use cayenne pepper and I have divided the potato mixture into small pancake size.
1 cup cold water
1 egg, beaten
1/2 teaspoon salt
3/4 cup U.S. Dehydrated Potato Granules and Flakes
1 tablespoon chopped chives
1 pinch freshly ground black pepper
1 pinch cayenne pepper, or to taste
1 tablespoon vegetable oil
1 tablespoon butter
1/4 cup sour cream for garnish
1 tablespoon chopped chives, divided
Whisk together water, egg and salt in a large bowl until salt has dissolved. Stir in potato granules and flakes until incorporated. Stir in 1 tablespoon of chopped chives; season with black pepper.
Heat oil and butter in a large skillet over medium-high heat. Swirl the pan to combine.
Divide potato mixture into four equal portions and shape into pancakes. Place the pancakes in the pan and reduce heat to medium. Cook until a well-browned crust has formed onto the bottom of the pancakes, about 10 minutes. Flip each pancake and flatten slightly. Cook until other sides are browned, 7 to 8 more minutes.
Transfer to plate; top each pancake with a dollop of sour cream and sprinkle each with 3/4 teaspoon chives.
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Mrs.Enero – Angel Enero is a former IT System Administrator and now a full-time SAHM to her #littleEneros. She’s a domesticated / hands-on mom who loves baking and gardening.
MRSENERODIARIES blog is an online diary of Angel Enero. Formerly a travel blogger and now a lifestyle mommy blogger. Blogging about EAT. PRAY. LOVE. TRAVEL.