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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
A Message from our Provider:
“Even in a \”New Age\”, God’s truth is crystal clear”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!