In article >,
Leonard Blaisdell > wrote:

> I found I didn't have any canned potatoes. I did have some small russets
> growing in the cupboard. There were just small sprouts growing out of
>
> I served them plain because they looked so good, and they were as dry as
> toast. The four small spuds would have sucked up a quart of gravy and

> leo

Leo, Leo, Leo. . . .
One uses russets *because* they are dry and absorb liquid.
For my house, because we are only two, I always waffle about which spuds
to keep on hand and my choice of potato accompaniment is affected by
which type of spuds are in house. More I think about it, though, I'm
thinking I'll keep a small bag of reds around and buy a couple whites as
needed. Yeah, that's the ticket. Now, about that 5# BOGO bag of
russets in the drawer. . . .
--
-Barb, Mother Superior, HOSSSPoJ
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