— Aroostook County —
a force to be reckoned with. Between 1928 and 1958, not only did Maine produce more potatoes than any other state in the nation, but Aroostook County alone did so. The 1940s and 1950s have been called Maine’s potato heyday, and it’s true that we are no longer the #1 Spud. While there used to be around 6,000 potato farmers in the 1940s, there are less than 500 today, but this is due in large part to advances in technology and the conglomeration of smaller, family-owned farms into larger ones. The potato industry still plays a huge role in Maine’s economy and in Maine’s heritage. The impact of the potato industry on Maine’s economy is $540 million in sales, 6100 jobs, $230 million in personal income, and over $32 million in state and local taxes. [statistics provided by the Maine Potato Board] Culturally, there is no doubt that Maine potatoes and their farmers continue to have an impact on our lives. Cold River Vodka, recently rated the number one vodka in the world, is one of the world’s only vodkas made entirely from the potato to the spirit (and the only one in North America), and it is made right here in Maine, from Maine potatoes. If you’re in the County before sunrise, turn on the radio and listed to the Potato Pickers Special, still being broadcast from 4:30-6am, 50 years after Wayne Knight first started hosting it. The Maine Potato Board hosts it now (Wayne hosted it for 36 years) and it’s broadcast from the studios of WAGM TV in Presque Isle. If you’re just about anywhere in the County in July, well, you’ll be greeted with a dazzling view of fields of potato blossoms — nothing like it. Fort Fairfield will once again be hosting the Maine Potato Blossom Festival July 10-18, 2010. This festival started way back in 1937 and features everything from mashed potato wrestling to an antique tractor pull to
2 heads garlic, peeled (heads, not cloves) 1 Cup Half & Half ¼ Cup Cream Salt & Pepper to taste 2 lbs Maine potatoes** 4 Tbsp Butter, softened 1-3 Tbsp of Cream, if needed
**I prefer Green Mountain if you can find them, but any good boiling potato is good
In a small saucepan, combine the garlic (about 30 cloves total), half & half, and cream, and bring to a very low simmer over very low heat. Cook for 25 minutes or until the garlic is very soft but not brown. Do NOT boil. Add a pinch of salt and some freshly ground black pepper. Puree the cream and garlic mixture in a blender until smooth. Set aside. In the meantime, scrub the potatoes but do not peel. Quarter them (or cut into fairly even-sized chunks) and boil in slightly salted water until tender. (Do not over-salt! Remember — you can always add more salt later, but you can’t take any away.) Drain. Return to boiling pan. Mash potatoes with potato masher, incorporating the butter halfway through. Salt and pepper to taste. Warm up the garlic puree, stirring it well. Beat the sauce into the potatoes until well blended. Add additional tablespoons of cream, if needed, if the potatoes are too thick. Serve immediately, and ENJOY! a household pet show to the crowning of the Maine Potato Blossom Queen. A Spudtacular event, for sure. Above is one of my favorite recipes for
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Garlic Mashed Potatoes that is sure to please! You can contact Lauren at verlaque@gmail.com or at her blog at http://verlaque.blogspot.com
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Garlic Mashed Potatoes
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