II live in Las Vegas, and the choice of potatoes we get here is scant
(unlike when I was back in England, California or Boston).

It's pretty much either Yukon Gold (large or baby) or red potatoes..

the Yukon Gold baby potatoes are out. Do 'Desiree's or 'King Edward's' go
by another name in the US, that I should look out for, or what would you
suggest?

Thanks.

One time on Usenet, "Austin Powers" > said:
> II live in Las Vegas, and the choice of potatoes we get here is scant
> (unlike when I was back in England, California or Boston).
>
> It's pretty much either Yukon Gold (large or baby) or red potatoes..
>
> the Yukon Gold baby potatoes are out. Do 'Desiree's or 'King Edward's' go
> by another name in the US, that I should look out for, or what would you
> suggest?
>
> Thanks.

Well, it's not terribly original, but I still like russets best for
mashing...

--
Jani in WA

"Little Malice" > wrote in message
...
> One time on Usenet, "Austin Powers" > said:
>> II live in Las Vegas, and the choice of potatoes we get here is scant
>> (unlike when I was back in England, California or Boston).
>>
>> It's pretty much either Yukon Gold (large or baby) or red potatoes..
>>
>> the Yukon Gold baby potatoes are out. Do 'Desiree's or 'King Edward's'
>> go
>> by another name in the US, that I should look out for, or what would you
>> suggest?
>>
>> Thanks.
>
> Well, it's not terribly original, but I still like russets best for
> mashing...
>
> --
> Jani in WA
>
>
Russets, russets, russets,

Kent

In article t>,
"Austin Powers" > wrote:

> II live in Las Vegas, and the choice of potatoes we get here is scant
> (unlike when I was back in England, California or Boston).
>
> It's pretty much either Yukon Gold (large or baby) or red potatoes..
>
> the Yukon Gold baby potatoes are out. Do 'Desiree's or 'King Edward's' go
> by another name in the US, that I should look out for, or what would you
> suggest?
>
> Thanks.

IMHO either red or yukon gold are good for mashed.

Those are the only two we ever eat any more on the rare occasion we eat
spuds.

I don't like Idahos. To me, they taste like dirt.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Austin Powers wrote:
> II live in Las Vegas, and the choice of potatoes we get here is scant
> (unlike when I was back in England, California or Boston).
>
> It's pretty much either Yukon Gold (large or baby) or red potatoes..
>
> the Yukon Gold baby potatoes are out. Do 'Desiree's or 'King
> Edward's' go by another name in the US, that I should look out for,
> or what would you suggest?
>
> Thanks.

Idaho white potatoes for mashing.

Jill

In article >, kh6444
@comcast.net says...
> Russets, russets, russets,
>
> Kent
>

I agree - they are the best for mashing.

--
Peter Aitken

In article >,
Peter A > wrote:

> In article >, kh6444
> @comcast.net says...
> > Russets, russets, russets,
>
> I agree - they are the best for mashing.

Ditto.... russets are indeed the best. I have occasionally used Yukon
Golds but I find the mashed potatoes can get a bit gummy, even hand
mashing them which we always do. I've never had that problem with
russets.

In article >,
Steve Wertz > wrote:

> On Mon, 04 Jun 2007 05:47:36 GMT, Austin Powers wrote:
>
> > II live in Las Vegas, and the choice of potatoes we get here is scant
> > (unlike when I was back in England, California or Boston).
> >
> > It's pretty much either Yukon Gold (large or baby) or red potatoes..
> >
> > the Yukon Gold baby potatoes are out. Do 'Desiree's or 'King Edward's' go
> > by another name in the US, that I should look out for, or what would you
> > suggest?
>
>
> Every potato works good for mashing. Some need less moisture
> then others. I use the Gold (Butter Gold or Yukon Gold) for
> mashing most of the time. Matter of fat, I use them for
> everything.
>
> Rusetts are BOOORing.
>
> -sw

<hi-fives Steve>

I could not agree more!

Yukon golds are my favorite for potato dishes but for serving up whole,
I like the baby reds.

I have no use for Russets. They taste like dirt.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Peter A > wrote:

> In article >, kh6444
> @comcast.net says...
> > Russets, russets, russets,
> >
> > Kent
> >
>
> I agree - they are the best for mashing.

I dare you to try the golds.

Just once.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Austin Powers wrote:
> II live in Las Vegas, and the choice of potatoes we get here is scant
> (unlike when I was back in England, California or Boston).
>
> It's pretty much either Yukon Gold (large or baby) or red potatoes..
>
> the Yukon Gold baby potatoes are out. Do 'Desiree's or 'King Edward's' go
> by another name in the US, that I should look out for, or what would you
> suggest?

Russets, without a doubt! I would never use anything
else.

Kate


--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On 2007-06-04, Kate Connally > wrote:

> Russets, without a doubt! I would never use anything
> else.

I've yet to find a potato that won't mash up just fine. Russets are
preferred if one likes their mashed potatoes nice and fluffy. They
are also good for baked and if you want left-over baked potatoes for
hash-browns. But, yukons and other waxy potatoes are nice for mashed
if you are going to doctor them with stuff like baked garlic and
chicken broth, etc.

nb

Steve Wertz wrote:


> Matter of fat, I use them for everything.
^^^

Most group-appropriate typo so far today.




Brian

--
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