Potatoes and Yams

These tubers, first cultivated in ancient Peru, flourish in Idaho, Washington state, Oregon and in Maine.

How to store

Spuds like a cool, dry place. but there's no reason to refrigerate. Instead, place potatoes and yams in a well-ventilated place like the pantry. Don't wash until ready to use.

How to prep

• If cooking with skins on, scrub with a brush under cool, running water
• Remove skins with a vegetable peeler if making mashed potatoes, or using in a recipe that calls for peeled potatoes
• Gently pierce the skin of a yam and wrap in a paper towel before microwaving for 9-10 minutes

Chef's tip

Add one peeled yam to a pot of peeled Russet potatoes for delicious, colorful mashers.