On Friday, May 10, 2013 9:17:47 AM UTC-6, Julie Bove wrote:
> "sf" > wrote in message
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> ...
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> > On Thu, 9 May 2013 19:04:35 -0700, "Julie Bove"
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> > > wrote:
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> >
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> >>
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> >> I use different kinds too. Prefer Yukon Gold for mashed. Russets for
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> >> baked
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> >> or mashed for pierogi filling.
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> >
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> > Oh, no. Waxed are okay for roasted, rarely do "Yukon"... why bother
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> > and Russets make the best mashed, hands down. I don't make pierogo.
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> > so I don't know. Had a samosa today and it had a russet inside, so I
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> > think they are a "universal" potato.
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> I must disagree. For eating just as mashed, I prefer the Yukon Gold. Much
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> better texture!

I dislike Yukon Gold...never have cared for them and I have grown dozens of varieties. We all have different tastes...that is why there are so many varieties. It also depends on what we were brought up with. My folks
ate the Netted Gem type potatoes and rarely grew any other varieties.