About a million years ago, when the earth was young, a rather fortunate phenomenon occurred for potato lovers. A few strategically located volcanoes spewed molten lava all over a place that would later be known as Idaho®. This volcanic lava would become dark rich soil, and when combined with warm sunny days, cool nights and clean mountain water, create the earth’s most perfect place for growing potatoes. Just a few thousand years later, in 1960 to be exact, a group of enterprising and energetic souls started a company named, appropriately, Idahoan® Foods, with the single-minded goal of producing the planet’s best tasting instant mashed potatoes from those famous Idaho russets. Only 50 people were on the payroll that first year, and yet more than five million pounds of dehydrated potatoes were processed and sold. From that auspicious beginning, Idahoan® has continued to grow and prosper. Today the company employs nearly 500 people during the production season and is one of the worlds leading producers of dehydrated potatoes. While all that success is pretty grand, the real story behind Idahoan® is the people who work here. They’ll tell you they only know one thing: potatoes.
When you try one of our quality products, whether it’s our famous original mashed potatoes or our new flavored mashed, we know you’re going to love them. Because back here in Lewisville, Idaho®, some bull-headed Idahoan wouldn’t accept anything but the best. And they don’t want you to, either.
This potato soup uses not one, but TWO types of potatoes. The mashed thickens and gives creaminess while the scalloped adds texture. The poblanos? Well, they just add a little bit of kick to take this soup to the next level of deliciousness.
This main course dish combines healthier chicken sausage with cabbage and fluffy mashed potatoes that get a flavor boost from whole grain mustard.