I call myself a cook, and I don't have a favorite potato! Heh. Actually, I just buy the locally-grown potatoes in 20lb sacks - no idea what they are, probably russets, but Maine potatoes are THE BEST so I've never questioned what they are. 
The only time I ever have a preference is when I'm roasting them with the skins on, and then I get the little red-skinned new potatoes. I can eat the skins on those just fine, but I can't eat the skins on any other kind.
I do remember getting a certain kind of potato once, and finding that they were *terrible* for mashing. I wish I could remember which ones they were - I'm pretty sure it was the Yukon Golds. If you're just going to bake them, roast them, make oven fries, or even potato soup, they're fine.
Print
Remind Me
Notify Moderator
|
Posts
Heresy!
