About Potato Varieties

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Title: About Potato Varieties
Yield: 1 Servings
Categories: Fat-Free

Ingredients:

1 Text reference


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" 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@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80?

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip