"tert in seattle" > wrote in message
...
> U.S Janet B wrote:
>>
>> this was a topic here some years ago and I was surprised how many
>> people do use russets. (found out that's how my mother-in-law makes
>> hers) I had never heard of such a thing.
>> Janet US
>
> for me boiled russets are only good for mashing

Maybe you're cooking them too long?

I remember loving it when my mom made pot roast. She did the 60's thing with
the onion soup mix. The meat was always tough so that wasn't good but she
cut the carrots in sticks. They'd go to much then caramelize, The russets
did the same. Sucked up all that broth. Yum! My husband prefers baby reds
with his roast. They're easier because no need to peel or cut up. We always
had our potatoes peeled when I was a kid. My dad feared that the skins were
poisonous. Not sure where he got that idea. We did have baked ones in the
skin but he never ate the skin.