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Subject: Best potatoes for mashing.
Newsgroups: rec.food.cooking

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From: Austin Powers 
Date: Mon, 04 Jun 2007 05:47:36 GMT
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II live in Las Vegas, and the choice of potatoes we get here is scant 
(unlike when I was back in England, California or Boston).

It's pretty much either Yukon Gold (large or baby) or red potatoes..

the Yukon Gold baby potatoes are out.  Do 'Desiree's or 'King Edward's' go 
by another name in the US, that I should look out for, or what would you 
suggest?

Thanks. 

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From: Little.Malice[at]gmail.communge (Little Malice)
Date: Mon, 04 Jun 2007 06:32:43 GMT
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Well, it's not terribly original, but I still like russets best for 
mashing...
-- 
Jani in WA

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From: Kent 
Date: Sun, 3 Jun 2007 23:44:49 -0700
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Little Malice wrote:
> Well, it's not terribly original, but I still like russets best for
> mashing...

Russets, russets, russets,

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From: Peter Aitken 
Date: Mon, 4 Jun 2007 09:03:13 -0400
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Kent says...
> Russets, russets, russets,

I agree - they are the best for mashing.

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From: Emma Thackery 
Date: Mon, 04 Jun 2007 09:45:07 -0500
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Peter Aitken wrote:
> > Russets, russets, russets,
> 
> I agree - they are the best for mashing.

Ditto.... russets are indeed the best.  I have occasionally used Yukon 
Golds but I find the mashed potatoes can get a bit gummy, even hand 
mashing them which we always do.  I've never had that problem with 
russets.

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From: Omelet 
Date: Mon, 04 Jun 2007 10:28:23 -0500
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Peter Aitken wrote:
> I agree - they are the best for mashing.

I dare you to try the golds.

Just once.

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From: Omelet 
Date: Mon, 04 Jun 2007 01:47:14 -0500
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Austin Powers wrote:
> the Yukon Gold baby potatoes are out.  Do 'Desiree's or 'King Edward's' go 
> by another name in the US, that I should look out for, or what would you 
> suggest?

IMHO either red or yukon gold are good for mashed.

Those are the only two we ever eat any more on the rare occasion we eat 
spuds.

I don't like Idahos. To me, they taste like dirt.

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From: Jill McQuown 
Date: Mon, 4 Jun 2007 03:04:37 -0500
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Austin Powers wrote:
> the Yukon Gold baby potatoes are out.  Do 'Desiree's or 'King
> Edward's' go by another name in the US, that I should look out for,
> or what would you suggest?

Idaho white potatoes for mashing.

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From: Steve Wertz 
Date: Mon, 04 Jun 2007 11:55:59 GMT
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Austin Powers wrote:
> the Yukon Gold baby potatoes are out.  Do 'Desiree's or 'King Edward's' go 
> by another name in the US, that I should look out for, or what would you 
> suggest?

Every potato works good for mashing.  Some need less moisture
then others.  I use the Gold (Butter Gold or Yukon Gold) for
mashing most of the time.  Matter of fat, I use them for
everything.

Rusetts are BOOORing.

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From: Omelet 
Date: Mon, 04 Jun 2007 10:27:54 -0500
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Steve Wertz wrote:
> Rusetts are BOOORing.



I could not agree more!

Yukon golds are my favorite for potato dishes but for serving up whole, 
I like the baby reds.

I have no use for Russets. They taste like dirt.

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From: Default User 
Date: 4 Jun 2007 17:00:17 GMT
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Steve Wertz wrote:
> Matter of fat, I use them for everything.
            ^^^

Most group-appropriate typo so far today.

Brian

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From: Kate Connally 
Date: Mon, 04 Jun 2007 11:42:58 -0400
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Austin Powers wrote:
> the Yukon Gold baby potatoes are out.  Do 'Desiree's or 'King Edward's' go 
> by another name in the US, that I should look out for, or what would you 
> suggest?

Russets, without a doubt!  I would never use anything
else.

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From: notbob 
Date: Mon, 04 Jun 2007 11:06:50 -0500
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Kate Connally wrote:
> Russets, without a doubt!  I would never use anything
> else.

I've yet to find a potato that won't mash up just fine.  Russets are
preferred if one likes their mashed potatoes nice and fluffy.  They
are also good for baked and if you want left-over baked potatoes for
hash-browns.  But, yukons and other waxy potatoes are nice for mashed
if you are going to doctor them with stuff like baked garlic and
chicken broth, etc.  


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