In article >,
hahabogus > wrote:
> Reds are what I was raised on and other types taste wierd to me... baked,
> boiled, roasted, mashed... whatever. I only use reds at home. Dining away
> from home is out of my control so I'll eat what's infront of me with no
> complaints about the spud. But I'll admit yukons are pretty good, still I
> prefer reds.

I like reds for potato salad and for home fries and hash browns and for
including in the pan with a pot roast.

I boiled and riced the Yukon Golds. The gravy was awesome. For
quantity's sake I added some beef bouillon powder that I bought in
Indiana in Amish country in October. Seems not as salty as most.
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor> -- the world can
learn much about grace from Amy and Warren.