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.