Subject: Best potatos for boiling?
Newsgroups: rec.food.cooking

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From: rfdjr1[at]optonline.net
Date: Mon, 12 Mar 2007 02:37:12 -0400
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As in with corned beef and cabbage? Thanks.

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From: Goomba38 <goomba38[at]comcast.net>
Date: Mon, 12 Mar 2007 08:24:43 -0400
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I really like Yukon Gold's.

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From: Sheldon <PENMART01[at]aol.com>
Date: 12 Mar 2007 06:02:43 -0700
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Red Bliss.

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From: aem <aem_again[at]yahoo.com>
Date: 12 Mar 2007 09:20:44 -0700
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Rule of thumb is that waxy potatoes are best for boiling, russets for
baking and mashing, Yukon Golds can go either way.  I use white rose
for corned beef and cabbage, but have used red ones if they looked
better in the market.  Whatever you use, don't overcook 'em.    -aem

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From: cybercat <cyberpurrs[at]yahoo.com>
Date: Mon, 12 Mar 2007 12:01:42 -0500
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Ironically, the potatoes with the best flavor--russets--fall apart too fast. 
I still use them! However, if you want them to hold up, use new potatoes, 
which have a firmer, "waxier" texture.