cockle_thing > wrote in message
ups.com...
> I hate going to stores to buy potatoes because i never
> know what they're going to turn out like once i've
> boiled/mashed/roasted, etc. them. I went to the store
> to buy some potatoes to make fishcakes. What i wanted
> were potatoes described as "creamy" by chefs.
[snip]

There are several different types of potatoes currently available in
many markets. I'm unfamiliar with the UK produce distribution but would
think it's very much like the American distribution of produce.

You can do two things to help yourself: 1) Establish a relationship with
the produce manager at the grocery store you frequent. You'd be amazed
at how much info these guys are willing to part with! They'll "teach"
you to pick the best for a particular dish. 2) Go to your local library
and browse their cookbooks. Many authors love to talk up the dishes
listed in their book and will offer some insight into the "creamy"
comment that's seemed to have thrown you. You might also see a recipe
that you will try.

Here's a link that might be helpful for you specifically:
<agrifor.ac.uk/browse/cabi/ e1a1f0be30cefc7d857ea6408cd00a12.html >

Or
<http://oregonstate.edu/potatoes/variety.htm>

There were many more Googled links but that will allow you to get
started.

To be slightly more specific:
I use Yukon Golds for roasting, mashed, and boiled; Whites for boiling
and mashed; Reds (or News) for roasting, mashed, and boiling; Russets
for mashed and baking.

The Ranger
---
It was a painful (emotional and physical) Life Experience(tm) that I
don't recommend anyone try. The Gahdz have a cruel sense of humor for
those with blond hair and fair skin foolish enough to play with fire.