"sf" > wrote in message
...
> 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.

I must disagree. For eating just as mashed, I prefer the Yukon Gold. Much
better texture!