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Don’t forget potatoes when serving the traditional corned beef and cabbage and green beer this St. Patrick’s Day. Potatoes and Ireland are inextricably linked, and few cultures in the world have created so many recipes for serving the sensational spud. There’s champ (mashed potatoes with scallions), colcannon (mashed potato cakes featuring cabbage or another leafy green), Dublin coddle (chunks of potatoes sautéed with sausage and bacon), and a potato pancake that’s so popular, boxty, it’s inspired a favorite childhood nursery rhyme: “Boxty in the griddle, Boxty in the pan, If you can’t make boxty, You’ll never get a man!”
On this side of the pond, potatoes are no less appreciated. In fact, potatoes are America’s favorite vegetable, probably because of their positive nutrition profile and versatility. One medium (5.3 ounce) potato is an excellent source of the antioxidant vitamin C (45% of the Daily Value), and when eaten with skin, a good source of potassium (15% of the Daily Value). Potatoes are fat-, cholesterol-, and sodium-free.
Or, perhaps this love of potatoes in the U.S. is a result of the fact that so many Americans claim Irish blood? According to History.com, there are 34.7 million U.S. residents who claim Irish ancestry. This number is almost 9 times the population of Ireland itself!
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