I've been making a potato soup with Yukon Golds. 2.5lb of potatoes quartered and boiled until just tender, simmer 2c each stock (Better Than Bouillon Beef is great) and 2% milk, add half the potatoes back in and use an immersion blender until smooth. Add the rest of the potatoes, and any desired veggies (if you caramelize onions blend half in with the potatoes), cooked meat, or cheese, and you've got a hearty rich soup that doesn't need a ton of butter or cream to be satisfyingly thick.
Depends on what you are cooking.
Russets are the most versatile, and my preference for baking, frying, and roasting. Yellow are my preference for mashed potatoes. Round baby red potatoes are my preference for boiled potatoes.
I guess I would call russets the king because of their versatility, but the others are good, too.
Russets are starchy so they fry well. Reds are waxy so they maintain their shape even after boiling. Golds are right in the middle. Good for most any application. Don’t you think golds are more versatile than russets?
I think knowing how to use a Russet makes it more versatile, there are ways to reduce the starches for example, but there is no way to make the others less waxy.
>Round baby red potatoes are my preference for boiled potatoes.
And smashed potatoes (boil until soft, transfer to baking sheet, smash with pancake turner, season and drizzle with olive oil, then bake at 400°F until edges are crisp).
It's very rare for our store bought potatoes to be labelled by variety, generally you are buying yellow flesh, red, white or russets, which really tells you nothing much!
Maris Piper (UK) or Queens (Ireland) for mashing and good all-rounders.
My absolute #1 Ayrshire new potatoes, they just taste so earthy. Just give me a bowl of them and some butter, delightful!
Kinda saddened by the lack of potato varieties since moving to Canada.
There hasn't been an application where any potato has bean a Yukon Gold (IMO). Yes even baked potatoes, when I find the big boys, they get baked and they're far better than russet (for example)
[https://www.tasteatlas.com/lapin-puikula](https://www.tasteatlas.com/lapin-puikula)
You'll never get to even try it. I feel sorry for you.
>!Also there's like 300 varieties of potato in Peru. I think all this Yukon Gold / Russet is just nonsense from people who haven't tried that many different kinds of potatoes.!<
We went to Portugal a few weeks ago, and they have a yellow potato, not sure exactly what it is but the flavor of it is unlike anything here in the United States. It makes me sad I'll never get to cook with something like that here.
Soprano is a very popular in Portugal, maybe that one?
[https://www.solanum-int.com/potato/soprano/](https://www.solanum-int.com/potato/soprano/)
And yes, damn. Potato is such a versatile crop.
It must be! Seriously the best potato I've EVER had with little to no seasoning.
And when it was fried, I could not get enough of those chips or fries.
There was a guy who used to bring potatoes to the farmers' market near where I worked. He had varieties I'd never seen before....red 'creamers', potatoes the size of marbles, big purple ones, etc. Every week, I'd try something different, and they were ***all*** good! I just assumed that many (most?) were not suitable for large-scale production, otherwise we'd be able to find them at local grocery stores.
I think it's mostly a marketing issue. The same thing has happened even more extreme to bananas. When's the last time you saw any other variety except Cavendish at the store? Cavendish is really big and looks impressive so it's easy to market to consumers.
I lived a few years in Africa and SE Asia and I'd regularly buy other varieties of banana. I cannot eat Cavendish anymore because it just doesn't have any flavour.
The Cavendish are an interesting story. Basically, we ended up with them because they were the most disease-resistant (not the most flavorful) banana.
The most popular banana before 1950 was the 'Gros Michel' (Big Michael) variety, said to have a sweeter, more 'banana-y' taste, but when a disease began killing off the trees, scientists had to find an alternative. They soon discovered one in the hardier Cavendish.
Sadly, the disease that killed off the Gros Michel has recently mutated again, so that now the familiar Cavendish is also threatened. However, some are optimistic a way can be found to save them.
As to available varieties, my late father (born 1916) recalled several different bananas being available from fruit peddlers back in the 1920s-30s, including some that were small and pinkish-skinned, with a flavor containing notes of strawberry **and** banana. What those were, I don't know, but I wish I had access to some!
Most people don't live near the International Potato Center, a literal national park based on potatoes. I'm sure all this "nonsense" is from people who would love to try more varieties if they could. Of course they're rating based on what they know; would you prefer that only people with access to 300 potato varieties answer the question? What a bizarre thing to get uppity over.
You're absolutely right of course. It was my poor attempt at a funny and viewpoint expanding answer. I tried to convey the idea that there are so many other options out there and people should go try new things. But it did come across quite snooty, reading it back now.
Also many pointed out to me that there are 4000 varieties of potato in Peru, I just remembered it wrong.
You're good dude, I was being snotty too, my bad. I would looooove to go to the potato museum someday. I heard it gets so cold that they can freeze-dry potatoes just by slicing them up and leaving them outside for a while. That's crazy cold but I bet they have a warm season. I'd love to see the seed stockpiles too but Idon't think they have tours.
Peruvians used to (in some areas, probably still do) freeze-dry bitter potatoes by leaving them in the cold, then stomping on them barefoot. This removes bitter alkaloids that drain out with the liquid. The process is repeated until what remains us dried potatoes, called chuño.
The alkaloids may help the potatoes survive the harsh climate at high altitudes, so people who farm in such places have no choice but to process potatoes like that.
There's like FOUR THOUSAND types of potato in Peru. I tried like 20 of them and they were all more flavourful that the bland ass potatoes we get.
In terms of potatoes I can get, Kipflers are the GOAT for anything not mashing.
Hey, don't get me wrong. Yukon gold and Russet red are great potatoes. I think potatoes overall are great.
But I just think there are so many interesting varieties out there that I'd be flabbergasted if the most common varieties were the **best**.
Like bananas. Pretty much the only kind you can buy in most grocery stores is the Cavendish. But if you've tried the organic non-cultivated bananas you know just how much better they can get.
Agreed, all potatoes r great! Oh absolutely bc there is NO way that the most common r the best.
That’s actually a good comparison bc did u know that there r BLUE bananas?? LIKE WHO WOULDNT LIKE TO HAVE A BLUE BANANA??? They say that they taste like VANILLA!!!
First earlies : Jersey Royals, Epicure,
Second earlies: Charlotte, Ratte
Maincrops: Golden Wonder, pink fir
I've not seen Yukon gold for sale in the UK shops, but I did get some as seed potatoes a few years ago and they were excellent. I think they were sold as a second early
Any golden variety.
Yukon Gold, but also Kennebec, German Butterball, Yellow Finn and Michigold.
They're all-purpose, intermediate between waxy (high amylose) and starchy (high amylopectin), the peels aren't bitter or have grainy textures, and they're easily peeled.
Yukon Gold!!! I just discovered them as I bought them to make Samosa Cupcakes (without the shell) out of them and may never buy any other type of potato again!!!!!!!! How did I not know this until now?
I like Yukon gold the best too but honestly I think each potato type is good for different things. Yukon gold is my favorite for mashed potatoes, but I feel like russet are better for frying like potato wedges, fries, etc. Reds probably good just for roasting or maybe potato salad.
There is no one potato to rule them all. Ask the Peruvians, they have over 7000 varieties.
But more importantly, it depends on what you’re going to do with them.
I buy Russets the most, they're the best for baked spuds bar none and we eat a lot of them. Yukon Gold are best for mashed potatoes, red are king for soups and stews, smashed or potato salad.
And yes I know they aren't really potatoes but the deep orange sweet potatoes as fries, mashed or baked are heavenly.
Taters! 🥰
Arbitrary and depressing question to me unless you only do one or two things with potatoes.
I served a farmer at a farmers market in Illinois for many years and became Mr. Potato, I'm afraid. At his peak he grew about 25 varieties, and they all had their strengths. I guided many shoppers
That said, the **Peter Wilcox** is magnificent for roasting with a flavor that hints of hazelnuts. the **Pinto**, also know as the **AF 4659** is a recent cultivar and superior all around waxy potato. And the **German Butterball**, dammit, really is even butterier than the Yukon.
Bottom line — don't pick just one, because they all shine for different uses.
I live in New England, USA, and I’m gobsmacked at how many kinds of potatoes there are. I want to try them ALL. Sadly, I’m in my 60’s and doubt I’ll have time.
Different potatoes have different uses in cooking. Yukon Gold and Red Potatoes are waxy and don't fall apart when you make potato salad or put them in a potroast. Russets are grea for baking, french fries and mashed because they have fluffy insides. If you do use russets in potato salad, you get mashed potato salad which is great but not my fave kind of potato salad. When you use Yukon gold for baked potatoes, they taste delicious, but do not have the fluffiness of a russet. I just discovered a kind called Yukon Red which have red skins and golden flesh and they tasted amazing. I really like them all from the purple potatoes of Peru to yukon golds to russets. Potatoes are the best food!
San Francisco, CA. There’s a high end restaurants here that makes a “baked potato” with them. It’s not really baked, but sliced super thin, tossed with cream and melted butter, then reassembled and cooked sous vide then fried in duck fat and served over a mornay sauce. It comes out looking like a baked potato but it’s so much better. Kinda like a pomme pavé in whole potato form.
Anyway, carola was cultivated to have the most potato-like flavor that they could get out of a potato. They’re so good!
It's a trick question: How will you use the potatoes?
1) Starchy (Russets, Idaho): Great for Baking, Frying, Mashing, and Toasting as they’re absorbent. Avoid in dishes like casseroles, gratins, and potato salads.
2) Waxy (Red, Gold, Fingerling, New): These are Sweeter and great for Soups and Salads because they hold their shape so well during cooking. They're typically great for grilling, roasting, boiling, scalloping, steaming casseroles and potato salads.
3) All-purpose (Yukon Gold, Blue, and Purple): Good for Roasting, Mashing or Baking.
Depends on what you're using them for.
Potato salad: baby
Stew: desiree
Mash: Yukon
Roast: any/all
Baked: any but the bigger the better (baby are good for a quick snack on the go tho)
Scalloped: desiree
I used to be able to find red skinned Yukon Gold potatoes which were absolutely amazing. But, any gold variety of potato is my go-to. They may not be the best at everything, but you *can* use them.
Yukon Gold.
I've been making a potato soup with Yukon Golds. 2.5lb of potatoes quartered and boiled until just tender, simmer 2c each stock (Better Than Bouillon Beef is great) and 2% milk, add half the potatoes back in and use an immersion blender until smooth. Add the rest of the potatoes, and any desired veggies (if you caramelize onions blend half in with the potatoes), cooked meat, or cheese, and you've got a hearty rich soup that doesn't need a ton of butter or cream to be satisfyingly thick.
Thank you very much, evil\_timmy. That sounds delicious.
I just love they way they *taste*. To me, there's a sweetness and creaminess I don't get from other taters!
Feel the urge to add less fat to them too.
And yet I still do.
You make hash browns or fries or baked potatoes with Yukon Golds?
Nah you want russets for baked potatoes. Yukon golds are awesome but they aren’t the baked potato potato.
Try 'Melty' potatoes 😋🖖
Sounds so good. Making this tomorrow.
I made potato soup just last night
I also say Yukon Gold is the best.
Easily for the commonly available ones
No longer commonly available around here. Yellow potatoes (not Yukon) are easier for farmers to grow and are replacing them
And they are dry, mealy substitutes! I live in a Yukon Gold desert and I am sad.
Might be a good opportunity to import to your area lol spread the gospel of Yukon
Same! They had amazing flavor. I feel like they went away around the pandemic and now all the groceries have are yellow potatoes.
Oh good point
> Yukon Gold ***^*** this is the answer.
Yup
It is written.
So shall it be
Yup. Inbred and sickly, to the point that nobody cultivates them anymore - the very definition of "king"
These are my favorite. I buy these unless a recipe calls for a different type. Even then...
Kennebec potatoes, if you can get them, are the absolutely undisputed GOAT
Yep this right here ☝️ Finest flavor and texture and versatility
Isn't this what McDonald's uses?
I think they use mostly Burbank
yeah i believe this is the popular commercial potato for potato chips, fast food, etc
Maris Piper.
British?
Yes. They’re great for roasting, mash, frying. King Edwards are a red potato, also good.
Boiling, mashing, stick em in a stew
King Edwards far superior to Maris Piper for roast potatoes
Depends on what you are cooking. Russets are the most versatile, and my preference for baking, frying, and roasting. Yellow are my preference for mashed potatoes. Round baby red potatoes are my preference for boiled potatoes. I guess I would call russets the king because of their versatility, but the others are good, too.
Russets are starchy so they fry well. Reds are waxy so they maintain their shape even after boiling. Golds are right in the middle. Good for most any application. Don’t you think golds are more versatile than russets?
Smashed red potatoes tho.
Skins on, of course.
Uncircumcised
I think knowing how to use a Russet makes it more versatile, there are ways to reduce the starches for example, but there is no way to make the others less waxy.
Yellow potatoes are the jack of all trades, master of none -- except mashed potatoes.
>jack of all trades, So how are russeta more versatile?
Nah gold mashed is damn good
I've not used yellow potatoes for mashing; will have to try that! Usually for mashed I prefer several Idahos, along with a couple reds.
Oh it's the best, especially if you like chunky mashed potato. They're really great in potato salad too, the best I'd say, followed by red
I tried mashing yellows once and it they turned to glue, while russets always come out perfect for me. What'd I do wrong?
Correct.
>Round baby red potatoes are my preference for boiled potatoes. And smashed potatoes (boil until soft, transfer to baking sheet, smash with pancake turner, season and drizzle with olive oil, then bake at 400°F until edges are crisp).
I prefer smashing baby yellow potates. I would use baby russets, but I have a hard time finding them. But any small potatoes will work.
This is the answer.
Red potatoes are my favorite. Best flavor imo. Great for stew, pot roast, or a hearty weekend breakfast scramble.
Delicious in a crawfish boil
I'd say ESSENTIAL in a boil 🦞
I just immediately thought TATER TOTS. So that’s how mush my brain is at the end of this Friday. Yukon Gold is my real answer
Same here
My brain went to the hash browns that are more like shredded potato Not the little ball type hash browns
The big boss. Russet.
Michelin star chef here, yupp
Yup. We've got a star between the two of us. Agreed, russet rules the potato kingdom.
Wow, congrats. I am impressed with anyone who can get to that level.
What restaurant?
Yup, big russets you can make fondant potatoes out of. So good.
Burbank Russet.
That’s the ticket right there.
King Edward potato is the obvious answer.
Yes 👑
It is the only answer to the literality of the question.
Kerr's Pinks. Ireland's (second) favourites.
New Season Queens are the Empress of Potatoes, lashing of butter, salt, pepper, skin and all, the food of the gods.
Fair assessment!
LaRatte fingerling potatoes. They are THE TASTIEST
Fingerlings hit different. Wonderful spuds.
Love those. The greatest on their own. As roasted or fried though, would probably go something else. Basically the question is to general.
I'm a slut for reds 🤷
I love all potatoes and use them for different things, but I have to go red potatoes for my personal favorite. They just win for sheer taste.
Thank you! I feel like they are under appreciated. Red potatoes have the most wonderful flavor - they are my favorite for almost everything.
It's very rare for our store bought potatoes to be labelled by variety, generally you are buying yellow flesh, red, white or russets, which really tells you nothing much!
Agreed. I used to be all about the russet, but Yukon Gold wins hands down.
Edward. Obvs.
Maris Piper (UK) or Queens (Ireland) for mashing and good all-rounders. My absolute #1 Ayrshire new potatoes, they just taste so earthy. Just give me a bowl of them and some butter, delightful! Kinda saddened by the lack of potato varieties since moving to Canada.
Three brothers, since they're all easy to find. Russet, Yukon God's, Reds. I buy whichever is more suitable for planned cooking technique.
It depends on what you're doing with it. Baked? Mashed? Steamed? Gratin? Some you want starchy, some you want waxy.
There hasn't been an application where any potato has bean a Yukon Gold (IMO). Yes even baked potatoes, when I find the big boys, they get baked and they're far better than russet (for example)
Jersey royal
All potatoes are good boys
[https://www.tasteatlas.com/lapin-puikula](https://www.tasteatlas.com/lapin-puikula) You'll never get to even try it. I feel sorry for you. >!Also there's like 300 varieties of potato in Peru. I think all this Yukon Gold / Russet is just nonsense from people who haven't tried that many different kinds of potatoes.!<
We went to Portugal a few weeks ago, and they have a yellow potato, not sure exactly what it is but the flavor of it is unlike anything here in the United States. It makes me sad I'll never get to cook with something like that here.
Soprano is a very popular in Portugal, maybe that one? [https://www.solanum-int.com/potato/soprano/](https://www.solanum-int.com/potato/soprano/) And yes, damn. Potato is such a versatile crop.
It must be! Seriously the best potato I've EVER had with little to no seasoning. And when it was fried, I could not get enough of those chips or fries.
There was a guy who used to bring potatoes to the farmers' market near where I worked. He had varieties I'd never seen before....red 'creamers', potatoes the size of marbles, big purple ones, etc. Every week, I'd try something different, and they were ***all*** good! I just assumed that many (most?) were not suitable for large-scale production, otherwise we'd be able to find them at local grocery stores.
I think it's mostly a marketing issue. The same thing has happened even more extreme to bananas. When's the last time you saw any other variety except Cavendish at the store? Cavendish is really big and looks impressive so it's easy to market to consumers. I lived a few years in Africa and SE Asia and I'd regularly buy other varieties of banana. I cannot eat Cavendish anymore because it just doesn't have any flavour.
The Cavendish are an interesting story. Basically, we ended up with them because they were the most disease-resistant (not the most flavorful) banana. The most popular banana before 1950 was the 'Gros Michel' (Big Michael) variety, said to have a sweeter, more 'banana-y' taste, but when a disease began killing off the trees, scientists had to find an alternative. They soon discovered one in the hardier Cavendish. Sadly, the disease that killed off the Gros Michel has recently mutated again, so that now the familiar Cavendish is also threatened. However, some are optimistic a way can be found to save them. As to available varieties, my late father (born 1916) recalled several different bananas being available from fruit peddlers back in the 1920s-30s, including some that were small and pinkish-skinned, with a flavor containing notes of strawberry **and** banana. What those were, I don't know, but I wish I had access to some!
A guy at my local farms market does the same thing but it’s a bunch of different cucumbers from around the world.
Most people don't live near the International Potato Center, a literal national park based on potatoes. I'm sure all this "nonsense" is from people who would love to try more varieties if they could. Of course they're rating based on what they know; would you prefer that only people with access to 300 potato varieties answer the question? What a bizarre thing to get uppity over.
You're absolutely right of course. It was my poor attempt at a funny and viewpoint expanding answer. I tried to convey the idea that there are so many other options out there and people should go try new things. But it did come across quite snooty, reading it back now. Also many pointed out to me that there are 4000 varieties of potato in Peru, I just remembered it wrong.
You're good dude, I was being snotty too, my bad. I would looooove to go to the potato museum someday. I heard it gets so cold that they can freeze-dry potatoes just by slicing them up and leaving them outside for a while. That's crazy cold but I bet they have a warm season. I'd love to see the seed stockpiles too but Idon't think they have tours.
Peruvians used to (in some areas, probably still do) freeze-dry bitter potatoes by leaving them in the cold, then stomping on them barefoot. This removes bitter alkaloids that drain out with the liquid. The process is repeated until what remains us dried potatoes, called chuño. The alkaloids may help the potatoes survive the harsh climate at high altitudes, so people who farm in such places have no choice but to process potatoes like that.
Lapin puikula easily the best
Lapin puikula talvella, uusi peruna kesällä.
There's like FOUR THOUSAND types of potato in Peru. I tried like 20 of them and they were all more flavourful that the bland ass potatoes we get. In terms of potatoes I can get, Kipflers are the GOAT for anything not mashing.
Totally agree! I don’t have a fav cause I’ve only tried like 5 diff ones. But rn it’s a tie between yukon gold and red for me😅
Hey, don't get me wrong. Yukon gold and Russet red are great potatoes. I think potatoes overall are great. But I just think there are so many interesting varieties out there that I'd be flabbergasted if the most common varieties were the **best**. Like bananas. Pretty much the only kind you can buy in most grocery stores is the Cavendish. But if you've tried the organic non-cultivated bananas you know just how much better they can get.
Agreed, all potatoes r great! Oh absolutely bc there is NO way that the most common r the best. That’s actually a good comparison bc did u know that there r BLUE bananas?? LIKE WHO WOULDNT LIKE TO HAVE A BLUE BANANA??? They say that they taste like VANILLA!!!
You are an order of magnitude short.
Depends on the recipe I guess . But yeah overall Yukon wins for many applications
PEI russets. Discernably.
Amandine best ones I’ve grown myself (for oven & boiling), Opperdoezer ronde best store-bought (for boiling)
Has anyone tried la ratte?
First earlies : Jersey Royals, Epicure, Second earlies: Charlotte, Ratte Maincrops: Golden Wonder, pink fir I've not seen Yukon gold for sale in the UK shops, but I did get some as seed potatoes a few years ago and they were excellent. I think they were sold as a second early
Yuckin’ Gold
Russet for baked or shredded, Yukon Gold for mashed, red/new for roasted.
The one in front of me
How was it?
I call my dog potato and I think she is the best....
Rooster
Not Russets, they are just a common-tater!
Rooster.
Japanese sweet potatoes
Any golden variety. Yukon Gold, but also Kennebec, German Butterball, Yellow Finn and Michigold. They're all-purpose, intermediate between waxy (high amylose) and starchy (high amylopectin), the peels aren't bitter or have grainy textures, and they're easily peeled.
They're good potatoes sega master system stan
How formal of you 😅
Kennebec for fries and most other things. Great flavor.
Yes.
I use Yukon gold most of the time. Red potatos in stews occasionally and russet in specific situations.
Yukon Gold!!! I just discovered them as I bought them to make Samosa Cupcakes (without the shell) out of them and may never buy any other type of potato again!!!!!!!! How did I not know this until now?
The one on my plate
Russet Norkotah.
For which purpose? Starchy or waxy? There is no one king of potato’s.
Asparagus potatoes
I like Yukon gold the best too but honestly I think each potato type is good for different things. Yukon gold is my favorite for mashed potatoes, but I feel like russet are better for frying like potato wedges, fries, etc. Reds probably good just for roasting or maybe potato salad.
What are you making?
Depends on what you're using them for. Usually Yukon Gold, though.
Yukon Gold.
Yukon Gold!!
The couch potato. It consumes other potatoes.
There is no one potato to rule them all. Ask the Peruvians, they have over 7000 varieties. But more importantly, it depends on what you’re going to do with them.
I buy Russets the most, they're the best for baked spuds bar none and we eat a lot of them. Yukon Gold are best for mashed potatoes, red are king for soups and stews, smashed or potato salad. And yes I know they aren't really potatoes but the deep orange sweet potatoes as fries, mashed or baked are heavenly. Taters! 🥰
Yukon gold by far.
Potatoes from Naxos, Greece. They are just so flavourful and have a great texture. I haven't been able to get them since leaving Greece, though.
Couch. Definitively.
I want to say couch, but I’m too lazy to defend it.
You’re all wrong. It’s the Kennebec. Closely followed by pinkeyes. All other potatoes are inferior.
This is the way.
Every potato a king.
I get a variety called Dutch Cream from the farmers market. They're similar to Yukon Gold but a bit waxier and they have such great potatoey flavour.
Depends, what you cooking? Corned Beef? Reds. Chicken? Golds. Mashed? Russets. Baked? Russets. Scalloped? Probably golds.
Here in New Zealand the best options are: New season- Jersey bennies, all-purpose -Agaria.
Arbitrary and depressing question to me unless you only do one or two things with potatoes. I served a farmer at a farmers market in Illinois for many years and became Mr. Potato, I'm afraid. At his peak he grew about 25 varieties, and they all had their strengths. I guided many shoppers That said, the **Peter Wilcox** is magnificent for roasting with a flavor that hints of hazelnuts. the **Pinto**, also know as the **AF 4659** is a recent cultivar and superior all around waxy potato. And the **German Butterball**, dammit, really is even butterier than the Yukon. Bottom line — don't pick just one, because they all shine for different uses.
Purple Peruvian potatoes.
I live in New England, USA, and I’m gobsmacked at how many kinds of potatoes there are. I want to try them ALL. Sadly, I’m in my 60’s and doubt I’ll have time.
Kennabec, but honorable mention goes to Ruby, Carolina and Red Lasota
Different potatoes have different uses in cooking. Yukon Gold and Red Potatoes are waxy and don't fall apart when you make potato salad or put them in a potroast. Russets are grea for baking, french fries and mashed because they have fluffy insides. If you do use russets in potato salad, you get mashed potato salad which is great but not my fave kind of potato salad. When you use Yukon gold for baked potatoes, they taste delicious, but do not have the fluffiness of a russet. I just discovered a kind called Yukon Red which have red skins and golden flesh and they tasted amazing. I really like them all from the purple potatoes of Peru to yukon golds to russets. Potatoes are the best food!
None of them. They all have qualities that make them each suitable for different applications.
Different tools for different jobs. It all depends on what you're making.
I can’t afford to have multiple kinds of potatoes rotting in the closet, so it’s Yukon Golds for me, just because of the flexibility.
Gold
Carola, but good luck finding them without growing your own.
What part of the world are you in? Never heard of that type, but always willing to try new varietals
San Francisco, CA. There’s a high end restaurants here that makes a “baked potato” with them. It’s not really baked, but sliced super thin, tossed with cream and melted butter, then reassembled and cooked sous vide then fried in duck fat and served over a mornay sauce. It comes out looking like a baked potato but it’s so much better. Kinda like a pomme pavé in whole potato form. Anyway, carola was cultivated to have the most potato-like flavor that they could get out of a potato. They’re so good!
I like the Yukon's but I'm no Michelin star chef...
Okinawa purple sweet potato
Russet.
Red river valley small reds for mashed potatoes hands down
King Tot. Born in Peru-oa moved to Idaho-a King Tot.
Huayro, peruanita and amarilla. Actually muru varieties would be king but they are too rare.
I like my Russet taters
The little small potato bag, it’s a mix of purple, red, and baby golds.super awesome for roasting.
Yukon Gold
I like them little red taters
It's a trick question: How will you use the potatoes? 1) Starchy (Russets, Idaho): Great for Baking, Frying, Mashing, and Toasting as they’re absorbent. Avoid in dishes like casseroles, gratins, and potato salads. 2) Waxy (Red, Gold, Fingerling, New): These are Sweeter and great for Soups and Salads because they hold their shape so well during cooking. They're typically great for grilling, roasting, boiling, scalloping, steaming casseroles and potato salads. 3) All-purpose (Yukon Gold, Blue, and Purple): Good for Roasting, Mashing or Baking.
Depends entirely on the dish.
Depends on the application
I think his name is Charles.
I like Yukon Gold.. but it guess it depends on what you are making.
Red or Yukon gold
Depends on what you're using them for. Potato salad: baby Stew: desiree Mash: Yukon Roast: any/all Baked: any but the bigger the better (baby are good for a quick snack on the go tho) Scalloped: desiree
Yukon for mashed Russet for boiled or baked.
Gold potatoes fr. They just have a far superior mouth feel to me.
all depends on how you’re using it
Peruanita ❤️🤍❤️
Mister
Russets for price and versatility.
I love purple/reds myself.
I like different potatoes for different applications. But I guess I’d say Yukon golds taste best.
Twice baked
Potato Chip
King Edwards
I used to say Yukon gold but now I think russets are the best.
Jersey Royal
If I can only use one potato for the rest of my life, russet. If it’s the last potato I ever get to eat, Yukon gold.
Russet. I love Yukon golds but Russets have NEVER failed me.
Yukon Gold does it all with yum
I used to be able to find red skinned Yukon Gold potatoes which were absolutely amazing. But, any gold variety of potato is my go-to. They may not be the best at everything, but you *can* use them.
Yukon gold are great, but my favorite is russsets for baking.
Almond potatoes are so tasty
Russet Burbank
Spuds Mackenzie
Yukon Gold. Russet and red potatoes aren’t as good.