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  1. I followed Helen Rennie's suggestion of making mashed potatoes with a red (waxy) potato and it produced an excellent, smooth, sumptuous mash. This has me questioning the conventional wisdom that Russets are the best or necessary for mashed potatoes.

  2. Wow, that’s really interesting! I have been making my Japanese curry with russet or whatever is the cheapest, but now, knowing this, I am going to start using Reds.

    Can you make a video on the properties of red, yellow, and sweet onions next?

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