On Fri, 10 May 2013 13:04:13 -0700, sf > wrote:

>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.

that's the problem, Yukon Gold is neither fish nor fowl. It doesn't
bake or mash well and it doesn't do duty well as a wax potato. But
everybody is on the bandwagon for them now.
Janet US