On Fri, 10 May 2013 08:17:47 -0700, "Julie Bove"
> wrote:

>
> "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!
>
I don't like the slimy texture of a mashed wax potato.

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