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If you make *real* mashed potatoes what is your favorite kind of potato to use?

I buy Russet most of the time just because they generally cost less where I'm at but I'm thinking about trying other kinds.

 
firenicecream

Asked by firenicecream at 1:26 PM on Oct. 15, 2010 in Food & Drink

Level 20 (9,125 Credits)
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Answers (12)
  • For mashed potatoes, russets are the best kind to use... The other ones, like red potatoes, white potatoes, or the yukon gold are too waxy and firm. You can use them, but the russets are way easier. It's the only thing I use them for, really (well, that and baked potatoes). For everything else, my favorites are the yukon golds.

    Man, I LOVE potatoes!
    Anouck

    Answer by Anouck at 1:28 PM on Oct. 15, 2010

  • I usually just buy russet since they are the least expensive. I don't have a particular favorite. I'm too cheap!
    thatgirl70

    Answer by thatgirl70 at 1:27 PM on Oct. 15, 2010

  • I like the russets best, also. I also use real butter and half and half...
    Anna92464

    Answer by Anna92464 at 1:31 PM on Oct. 15, 2010

  • Red
    mommy_of_two388

    Answer by mommy_of_two388 at 1:31 PM on Oct. 15, 2010

  • Russets here too, but I blend in whipped cream cheese and crumbled feta!
    older

    Answer by older at 1:33 PM on Oct. 15, 2010

  • I always make real and I use Idaho Russets most of the time because they're inexpensive.
    DigiScrapperMom

    Answer by DigiScrapperMom at 1:39 PM on Oct. 15, 2010

  • Red potatoes.
    xxlilmomma09

    Answer by xxlilmomma09 at 1:48 PM on Oct. 15, 2010

  • Yukon gold. They are buttery!
    ecodani

    Answer by ecodani at 2:17 PM on Oct. 15, 2010

  • I like reds, Wisconsin reds at that, with the skins left on boiled in 1/2 water 1/2 homemade chicken stock.
    donnareedonLSD

    Answer by donnareedonLSD at 1:37 PM on Oct. 15, 2010

  • Yukon gold are really buttery tasting, and the color looks so appetizing. They are a little more expensive, but they are well worth it.
    SweetLuci

    Answer by SweetLuci at 3:35 PM on Oct. 15, 2010

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