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Eagle ID (November 2016)—When time is short in a hectic kitchen, the Idaho Potato Commission (IPC) has created a basic and resource for chefs and culinary students that need experienced guidance for producing perfect mashed potatoes and crisp French fries from frozen potatoes.

In convenient poster form, both “How to Make Perfect Mashed Idaho® Potatoes” and “How to Make Perfect Idaho Potato Frozen Fries” take a step-by-step approach to delivering fluffy mashed potatoes and first-rate fries. For example, making perfect mashed potatoes starts with selecting the right potato. Highlighted tips emphasize the benefits of using Russets and advise peeling away any greenish skin to ensure optimal flavor. For fries, the IPC discusses fry grades, oil selection and guidelines for finished fry weights and portions.



To download these posters and other IPC educational materials, head to and select “Educational Materials.” To order a print version (maximum 25 per order), contact Jarrell Vail at For more information about quality Idaho® Potatoes or to browse the foodservice recipe database, visit Also available online, find a helpful size guide and Idaho® potato preparation tips, as well as answers and solutions to operational and culinary FAQs.

About the Idaho Potato Commission

Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous “Grown in Idaho®” seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho’s growing season of warm days and cool nights, ample mountain–fed irrigation and rich volcanic soil, give Idaho® potatoes their unique texture, taste and dependable performance. These ideal growing conditions are what differentiate Idaho® potatoes from potatoes grown in other states. For more information, visit: