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Recipe Name: About Potato Varieties Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

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, using MMCONV. Archived
through kindness of Karen Mintzias, 1.80á File

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