How potatoes are prepared often depends on where they are prepared. The people in the Latin American Andes prefer to eat their potatoes whole, while Europeans tend to peel, mash and mix the potatoes with other vegetables such as carrots, cabbage or kale. This difference stems from the fact that many Andean cuisines, which date from before the Spanish conquerors, have featured preparations in ovens and earth holes, later mixed with salt and other tubers.