Boiled: Best potatos for boiling?

Subject: Best potatos for boiling?
From: rfdjr1 at
Date: Mon, 12 Mar 2007 02:37:12 -0400
As in with corned beef and cabbage? Thanks.
From: Goomba38 (goomba38 at
Date: Mon, 12 Mar 2007 08:24:43 -0400
I really like Yukon Gold's.
From: Sheldon (PENMART01 at
Date: 12 Mar 2007 06:02:43 -0700
Red Bliss.
From: aem (aem_again at
Date: 12 Mar 2007 09:20:44 -0700
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
From: cybercat (cyberpurrs at
Date: Mon, 12 Mar 2007 12:01:42 -0500
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.