Staring down two 50 pound bags of potatoes at the market this morning

Had to pick between Yukon Golds and Russets for a week of service at The Blue Heron. Went with the Russets for their versatility (mash, fry, roast, you name it). It was the right call, but man, peeling that mountain before lunch service was a workout. Anyone have a favorite potato variety for a tight menu?

3 comments

3 Comments

milestaylor1mo ago

Ever feel like you're training for the potato peeling Olympics? I swear my arm is going to fall off after a big batch. I've had dreams about russets, and not the good kind. You made the right choice though, you can't beat them for a workhorse spud. Next time maybe just get a single bag and see if you can make it stretch!

mark3611mo ago

Skip the peeling, just give them a good scrub. The skin's the best part anyway.

paul2511mo ago

Wait, so you're a full skin-on believer? Even for mashed potatoes? Cause @milestaylor might have a point about the work, but I can't get past the texture.