On Thu, 9 May 2013 19:04:35 -0700, "Julie Bove"
> wrote:

>
> I use different kinds too. Prefer Yukon Gold for mashed. Russets for baked
> or mashed for pierogi filling.

Oh, no. Waxed are okay for roasted, rarely do "Yukon"... why bother
and Russets make the best mashed, hands down. I don't make pierogo.
so I don't know. Had a samosa today and it had a russet inside, so I
think they are a "universal" potato.

--
Food is an important part of a balanced diet.