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Russet potato

Russet Potatoes 101 – Learn everything you need to know about russet potatoes, from what makes them so deliciously different to the best recipes, cooking methods, and more!
Hold on to your hats, people… If you are already a big fan of potatoes (as you should be), get ready to completely fall in love with this classic vegetable!

First thing, let’s define the spud: Russet potatoes are a type of potato that is large, with a thin brown skin, and dry highly-starchy texture on the inside. The high-starch content makes russets a fabulous potato for all sorts of cooking methods, including extra fluffy mashed potatoes, potato salad, french fries, and baked potatoes.

In the United States, russets potatoes are by far the most popular potato variety, based on their availability and texture, and are often called Idaho potatoes.
Russet potatoes are similar to Yukon golds. However, they have a higher starch content and a white flesh color, whereas Yukon golds are yellow on the inside. Although Yukon Gold has more of a distinct base flavor, russets create a lighter fluffier consistency when making mashed potatoes, and a creamier consistency, when making soups.

New potatoes, also called waxy potatoes and red potatoes, are a different story… New potatoes have a finer papery skin and a much lower starch content. They tend to hold their shape better when cooked, but do not have the same starchy fluffy consistency.

Waxy potatoes also have a sweeter flavor than russet potatoes, so they’re great for roasting with herbs, or slicing and cooking into soups, because they hold their shape and don’t disintegrate.


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5 large russet potatoes
5 strips of bacon, cooked and crumbled
1 C. shredded cheddar cheese
4 T. butter
1/4 C. milk
3 T. sour cream (you can use more if you like)
1 T. chives
1/4 tsp. each salt and pepper
1/4 C. French fried onion

method of preparation

Boil potatoes until fork tender. Drain and mash using a potato masher or mixer. Stir in butter, chives, half of the cheese, sour cream, milk, salt & pepper and half of the crumbled bacon. Spoon into a lightly greased casserole dish and bake for 20 minutes at 350 degrees. Remove and top with remaining cheese, bacon and the fried onions. Return to the oven for an additional 10 minutes, or until the onions are lightly browned.
Courtesy of Janets Appalachia Kitchen

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