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About Potato Varieties

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Category: Low Fat

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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!

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