From the University of Wisconsin Water Resources Institute, September 2021.
By Moira Harrington
Fried, baked or mashed, we love our potatoes. What we don’t love is drinking water with lots of nitrate — a form of nitrogen that fuels a robust potato crop because it acts as a fertilizer. In the Central Sands area of the state, which is where most spuds are grown, drinking water is groundwater and groundwater can bear the brunt of unwelcome potato cultivation effects.
