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  About Potato Varieties
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 245
Ingredients:
1 each Text reference
Instructions:
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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