"jmcquown" > wrote:

>"Jim Elbrecht" > wrote in message
.. .
-snip-
>> Try a good gold or waxy potato next to a russet some time. Especially
>> for a salad, a little less so for baked. There really is a difference.
>> For mashed I throw enough butter, milk, cheese and parsley that
>> sawdust might pass.
>>
>I've tried Yukon gold and waxy potatoes. Not impressed. I'm not sure what
>you're saying... are they better or worse baked? Heh. I can bake a good
>old russet or even red potatoes without blinking. And boiled, tossed with
>butter and dill weed. Delicious! If mashed potatoes taste like sawdust, no
>thanks!

I'm sayin' that, IMO, Yukon Gold's make the best salads. I'm a cube
first (skins on), then cook, person.

I don't see a benefit in using them for baked. For that- russets
seem to get a crisper skin.

I usually use russets for boiling/mashing. I look at them as just
something to hold the butter & whatever together.

-snip-
>
>LOL Purple beans would be fun, IMHO.

Especially when they turn green. 5 year old comes to the house &
we pick some beans for supper. She picks green & I pick purple. 'I'm
not eating purple beans.' she states.

OK- let's change their color in the microwave. I let her put them
in the bowl- cover it and put it in the microwave on the special 'bean
color changing cycle'. Voila! a few minutes later- all the beans
are green.

Jim