2007-01-24 20:12:46 · 5 answers · asked by MIKE K 1 in Food & Drink ➔ Cooking & Recipes
Somebody told me that Yukon gold made the best mashed, I tried it, and they were mushy. Sticking with Idaho white for baking and red for mashed from now on.
2007-01-24 20:58:10 · answer #1 · answered by riversconfluence 7 · 0⤊ 0⤋
Hi, I find the plain old white potatoes are best for mashing, boil your potatoes until your able to put a fork in it until it breakes, drain water, add a little margarine, and some milk, the amount is totally up to you depending on how creamy you like it, remember to add a little at a time as you can always add more but can't take it away. The more milk the more creamier. Then add a little salt & pepper to taste. The best potato to bake I find is the sweet potato, if you like baked pumpkin you will love baked sweet potato, it tastes almost the same, a cross between a potato & pumkin. Very nice. I hope this helps
2007-01-25 05:14:43 · answer #2 · answered by Ree 1 · 0⤊ 0⤋
I use Idaho potatoes for mashing and for baking. They sell really large potatoes for baking and then they sell the smaller ones for mashing. You can't beat the taste of Idaho potatoes. I also use the red potatoes for mashing, but I leave the skins on them. They aren't too good for baking, because they are so small.
2007-01-25 07:52:01 · answer #3 · answered by country girl 006 4 · 0⤊ 0⤋
Idaho for baking and red potato for mashing.
2007-01-25 04:17:04 · answer #4 · answered by Cakebread 4 · 1⤊ 0⤋
Idaho... of course...
2007-01-25 04:23:27 · answer #5 · answered by Anonymous · 0⤊ 0⤋