10 lb bag
30 servings per container
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Ahold Russet Potatoes. US No. 1. Fresh guaranteed®. No preservatives. Excellent source of Vitamin C. Healthy ideas. Per 1 medium potato: 110 calories. 0g sat fat, 0% DV. 0mg sodium, 0% DV. 1g sugars. Vitamin C, 45%. Quality guaranteed or your money back. Fruits & veggies more Matters®. 1-877-846-9949. ©2016 Ahold Licensing Sarl.
Wash before use. Russet potatoes: Oval shape with hearty brown skin and white flesh. Light, fluffy and classic. Great for: baking, mashing, frying. Storage tips: Store potatoes in a cool, dark, dry place that is well ventilated; optimum temperature is 45-50 degrees F. Do not refrigerate potatoes; they will develop a sweet taste and darken when cooked. Avoid prolonged exposure to light, which causes potatoes to turn green and creates a bitter flavor. Trim any sprouts or green areas before cooking. Refrigerate any leftover potatoes within 2 hours after cooking. Microwave oven: Baked potatoes: Cut a thin wedge, lengthwise, approximately 1/2" wide and 1" deep, into each potato; remove the wedge before cooking. Place potatoes on microwave-safe dish; do not cover. For one medium potato, microwave on high for 5-7 minutes. For 3-4 medium potatoes, microwave on high for 10-12 minutes. Potato is done when a fork easily pierces it or it gives easily when squeezed gently with an oven mitt. Mashed potatoes: Place 4 medium potatoes in microwave-safe dish with lid or with plastic wrap cover (note: if using plastic wrap, poke one small hole in the wrap to vent). Do not puncture potato skin. Microwave on high for 9 minutes or until potatoes are tender when pierced with a fork. Mash potatoes with potato masher or electric hand mixer. Stir in milk and butter until desired consistency is reached; microwave for one more minute; salt and pepper to taste. Au gratin potatoes: Cut 4 medium potatoes into 1/8" thick slices. Pour enough milk into a microwave-safe dish to just cover the bottom. Lay part of the potato slices on the bottom of the dish in a single layer; season with salt and pepper and sprinkle with shredded Swiss, gruyere or cheddar cheese. Repeat layering until all potatoes are used; pour 1/2 cup milk over potatoes before adding the last of the cheese. Cover tightly with lid or plastic wrap (poke small hole in plastic wrap). Microwave on high for 10 minutes or until tender when pierced with a fork. Conventional oven: Baked potatoes: Preheat oven to 425 degrees F. Pierce with fork in several places to allow steam to escape. Place potato directly on oven rack. Bake for 50-60 minutes. Potato is done when a fork easily pierces it or it gives easily when squeezed gently with an oven mitt. Mashed potatoes: Cut 4 medium potatoes into 1" pieces. Place in large saucepan and cover with water; bring to a boil over high heat, uncovered. Cook until tender, approximately 12-15 minutes; drain; return to pan. Heat potatoes over medium-low heat one minute to evaporate moisture, stirring occasionally. Mash potatoes with a potato masher or electric hand mixer. Stir in warm milk and butter until desired consistency is reached; salt and pepper to taste. Pan friend potatoes: Cut 4 medium potatoes into thin round slices; pat dry. Melt 2 tablespoons butter or margarine or heat 1/4 cup vegetable oil in a skillet. Add potatoes, cover and cook until tender and lightly browned; flipping potatoes over 2-3 times. Sprinkle with shredded Swiss, gruyere or cheddar cheese, if desired.
Landover, MD 20785