Do you prefer red potatoes or russet for making maspotatoes?
- Nikki PLv 7hace 1 mesRespuesta preferida
I will sometimes use a combination of both.
The Red potatoes have a creaminess to them that the "bakers" or Russets don't have.
If I am making a big batch for a bunch of guests and I am buying potatoes for that I will buy the Yellow potatoes, Yukon Gold or other yellow potato. They seem to be a blend of the fluffy, starchy baker and the creaminess of the red.
- hace 1 mes
Russets for sure for mashed, Reds for smashed.
- hace 1 mes
- WOOWHOLv 7hace 1 mes
neither i prefer and use YUKON GOLD POTATOES for " mashed potatoes / creamed " per persons who investigate such things nutritionist and food science
RUSSET are more suited for FRYING and BAKING
RED skin are suited for HASH BROWNS LATKES and POTATO SALAD
YUKON GOLD are suited for HASSLEBACK ROASTING and MASHED
thank you for the question
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- wind_updollLv 7hace 1 mes
Russets as reds can get a bit gluey in texture if overmixed
- Christin KLv 7hace 1 mes
Neither. I prefer Yukon gold when making mashed (NOT MAS) potatoes. They turn out fluffier and more richly flavored than any red potatoes, which can be gluey and sticky.
- Anónimohace 1 mes
Sorry but what is “maspotatoes”?
- CBLv 7hace 1 mes
Russet or russet mixed with red. Red potatoes can be too sticky by themselves.
- deniseLv 7hace 1 mes
I prefer russet for mash.
- kswck2Lv 7hace 1 mes
Russets are easier to work with, but i prefer Red Bliss.