About potato varieties
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Text reference |
Directions
Check the state of origin on the bag to see if you have Michigan boilers or an off brand Idaho baker. For boiling, I like Michigan (plain old brown potatoes), red (thin skinned), and Yukon Golds - and those lovely new red potatoes in the spring! For baking, Idaho or russets. For mashing, russets. I know there are lots of neat varieties out there that I haven't seen, please let us all know about them!
Posted by "Anne.Cox" <20676AC@...> to the Fatfree Digest [Volume 16 Issue 12] Mar. 16, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....
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