The Power of the Potato: Wisconsin’s Most Versatile Vegetable

Potatoes may have originated thousands of years ago and even traveled to outer space, but here in Wisconsin, they’ve become a down-to-earth staple of home cooking. With our cool climate, quick spring warm-up, and sandy soils, Wisconsin naturally produces some of the nation’s finest spuds. So, it’s no surprise we rank third in the country for potato production, and first for states east of the Mississippi River. But beyond the fields and harvest equipment, the real story of Wisconsin potatoes is told in our kitchens.

On a recent visit to Schroeder Brother’s Farms in Antigo (the home of our Wisconsin state soil, Antigo Silt Loam), I saw firsthand how generations of family knowledge help bring approximately 20 varieties and subvarieties of potatoes from soil to supper. Whether it’s russets or reds, Schroeder’s varieties shine when mashed, fried, or baked, and they remain a fan-favorite in many retail stores across Wisconsin. Other varieties offer their own colors, textures, and flavor profiles that give home cooks endless possibilities to make warm and comforting dishes. With options to roast, grill, microwave, boil, and so much more, potatoes are able to fit many different cooking styles that are perfect for any season.

Besides potatoes for consumption, Schroeders also grow potatoes for seed. While the Schroeder family has been farming the land since 1879, their existence as an incorporated potato farm began in the early 1960s with seed potato production. What may surprise most consumers is that potato seeds do not look like traditional seeds. They actually appear just like a regular potato but have a distinct genetic makeup that allows them to grow tubers more readily and sprout a potato plant once underground.

Storing potatoes correctly is key to unlocking their full potential. Because potatoes are living, breathing organisms, they keep best in a cool, dry, dark space—ideally 45–55°F. Skip the refrigerator, which can turn starches into sugars and affect cooking quality, and save the washing for right before you’re ready to cook.

In kitchens across Wisconsin, potatoes earn renewed appreciation not only for their versatility, but for their nutrition. They’re naturally low in calories, high in fiber, and packed with vitamin B6, vitamin C, antioxidants, and even more potassium than a banana. No wonder they show up in everything from weekday meals to holiday feasts!

During the holiday season, I had the chance to promote Wisconsin potatoes at Pick ’N Save and Metro Market locations in Oak Creek and Monona, respectively. I shared a simple air-fryer recipe that we cooked right in the store while chatting with shoppers about easy ways to make potatoes the star of their holiday menus. Thanks to the Wisconsin Potato Board and the Wisconsin Potato and Vegetable Growers Association, consumers can explore everything from cooking tips to creative dishes all year long on the new Spud Specialties Kitchen recipe series on the Alice in Dairyland YouTube channel.

If you’re looking for inspiration, explore dozens of classic, modern, and downright indulgent recipes at eatwisconsinpotatoes.com.

Whether mashed, baked, roasted, or fried, there’s no wrong way to enjoy Wisconsin potatoes. As a passionate

potato lover myself, I can assure you that you will not be disappointed by any dish that has its roots in our state’s rich soils and strong agricultural heritage. All year long, let Wisconsin potatoes be the ingredient that brings warmth, comfort, and a taste of home to your table.