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About Potato Varieties

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      Title: ABOUT POTATO VARIETIES
 Categories: Digest, Mar95
      Yield: 1 Servings
 
      1 ea 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" <20676AC@msu.edu> 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.
  
  1.80á
 
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