Dinner tonight was twice baked potatoes. The potatoes were mashed with
Parmesan cheese and butter, then stuffed back into the shells and
topped with crispy capicola and scallions. After a trip back into the
oven for a few minutes, it's time to eat.

https://flic.kr/p/qnpauH

koko

--

Food is our common ground, a universal experience
James Beard

On Wed, 10 Dec 2014 19:07:33 -0800, koko > wrote:

>
>Dinner tonight was twice baked potatoes. The potatoes were mashed with
>Parmesan cheese and butter, then stuffed back into the shells and
>topped with crispy capicola and scallions. After a trip back into the
>oven for a few minutes, it's time to eat.
>
>https://flic.kr/p/qnpauH

I was going to make a veggie bake (with a little bacon) tonight but I
might do this instead. I have no capicola of course, but might
substitute with some bacon. Thanks Koko, looks very nice.

On Thu, 11 Dec 2014 15:01:23 +1100, Jeßus > wrote:

>On Wed, 10 Dec 2014 19:07:33 -0800, koko > wrote:
>
>>
>>Dinner tonight was twice baked potatoes. The potatoes were mashed with
>>Parmesan cheese and butter, then stuffed back into the shells and
>>topped with crispy capicola and scallions. After a trip back into the
>>oven for a few minutes, it's time to eat.
>>
>>https://flic.kr/p/qnpauH
>
>I was going to make a veggie bake (with a little bacon) tonight but I
>might do this instead. I have no capicola of course, but might
>substitute with some bacon. Thanks Koko, looks very nice.

Thank you, it was pretty darned tasty

koko

--

Food is our common ground, a universal experience
James Beard

On 2014-12-11 03:07:33 +0000, koko said:

> Dinner tonight was twice baked potatoes. The potatoes were mashed with
> Parmesan cheese and butter, then stuffed back into the shells and
> topped with crispy capicola and scallions. After a trip back into the
> oven for a few minutes, it's time to eat.
>
> https://flic.kr/p/qnpauH
>
> koko

Good real butter is just awesome in twice baked potatoes. My wife has
started whipping it into mashed potatoes as well as some cream - it's
really excellent!

"Oregonian Haruspex" > wrote in message
...
> On 2014-12-11 03:07:33 +0000, koko said:
>
>> Dinner tonight was twice baked potatoes. The potatoes were mashed with
>> Parmesan cheese and butter, then stuffed back into the shells and
>> topped with crispy capicola and scallions. After a trip back into the
>> oven for a few minutes, it's time to eat.
>>
>> https://flic.kr/p/qnpauH
>>
>> koko
>
> Good real butter is just awesome in twice baked potatoes. My wife has
> started whipping it into mashed potatoes as well as some cream - it's
> really excellent!

I have always used butter in many things, and always in mashed potato I
have never believed the stories about it when they were trying to make us
buy pretendy butter instead. Nothing beats the real thing

--
http://www.helpforheroes.org.uk/shop/

On 12/11/2014 6:23 AM, Ophelia wrote:
>
>
> "Oregonian Haruspex" > wrote in message
> ...
>> On 2014-12-11 03:07:33 +0000, koko said:
>>
>>> Dinner tonight was twice baked potatoes. The potatoes were mashed with
>>> Parmesan cheese and butter, then stuffed back into the shells and
>>> topped with crispy capicola and scallions. After a trip back into the
>>> oven for a few minutes, it's time to eat.
>>>
>>> https://flic.kr/p/qnpauH
>>>
>>> koko
>>
>> Good real butter is just awesome in twice baked potatoes. My wife has
>> started whipping it into mashed potatoes as well as some cream - it's
>> really excellent!
>
How else would she make them? Potatoes, butter, milk or cream is pretty
much the recipe for mashed potatoes.

> I have always used butter in many things, and always in mashed potato
> I have never believed the stories about it when they were trying to make
> us buy pretendy butter instead. Nothing beats the real thing
>
All through my childhood my mother used margarine because it was less
costly. Butter was reserved for holiday dinners. These days butter
often costs less than margarine and it sure as heck tastes better.

Jill

"jmcquown" > wrote in message
...
> On 12/11/2014 6:23 AM, Ophelia wrote:
>>
>>
>> "Oregonian Haruspex" > wrote in message
>> ...
>>> On 2014-12-11 03:07:33 +0000, koko said:
>>>
>>>> Dinner tonight was twice baked potatoes. The potatoes were mashed with
>>>> Parmesan cheese and butter, then stuffed back into the shells and
>>>> topped with crispy capicola and scallions. After a trip back into the
>>>> oven for a few minutes, it's time to eat.
>>>>
>>>> https://flic.kr/p/qnpauH
>>>>
>>>> koko
>>>
>>> Good real butter is just awesome in twice baked potatoes. My wife has
>>> started whipping it into mashed potatoes as well as some cream - it's
>>> really excellent!
>>
> How else would she make them? Potatoes, butter, milk or cream is pretty
> much the recipe for mashed potatoes.
>
>> I have always used butter in many things, and always in mashed potato
>> I have never believed the stories about it when they were trying to make
>> us buy pretendy butter instead. Nothing beats the real thing
>>
> All through my childhood my mother used margarine because it was less
> costly. Butter was reserved for holiday dinners. These days butter often
> costs less than margarine and it sure as heck tastes better.

We never had butter when I was growing up. I don't know if it was because
my mom had to eat it as a child and they churned their own or they really
thought margarine was better for us. My mom only ever bought Blue Bonnet.

You might think that butter is the only way to make them but if you keep
kosher, you likely wouldn't make them that way. Not if they are to be
served with meat anyway. Olive oil and broth can be used in place of butter
and milk/cream.

I tried them with cream cheese once and, yuck, yuck, yuck! It was a highly
rated Crock-Pot recipe that claimed they would keep for many hours. And
they did but we didn't like the taste of them.

On 12/11/2014 5:43 AM, jmcquown wrote:
> On 12/11/2014 6:23 AM, Ophelia wrote:
>>
>>
>> "Oregonian Haruspex" > wrote in message
>> ...
>>> On 2014-12-11 03:07:33 +0000, koko said:
>>>
>>>> Dinner tonight was twice baked potatoes. The potatoes were mashed
>>>> with
>>>> Parmesan cheese and butter, then stuffed back into the shells and
>>>> topped with crispy capicola and scallions. After a trip back into the
>>>> oven for a few minutes, it's time to eat.
>>>>
>>>> https://flic.kr/p/qnpauH
>>>>
>>>> koko
>>>
>>> Good real butter is just awesome in twice baked potatoes. My wife has
>>> started whipping it into mashed potatoes as well as some cream - it's
>>> really excellent!
>>
> How else would she make them? Potatoes, butter, milk or cream is
> pretty much the recipe for mashed potatoes.

I've had mashed potatoes where they replaced the butter and milk or
cream with chicken broth. THAT was a waste of time.

On 12/11/2014 8:15 AM, Moe DeLoughan wrote:
> On 12/11/2014 5:43 AM, jmcquown wrote:
>> On 12/11/2014 6:23 AM, Ophelia wrote:
>>>
>>>
>>> "Oregonian Haruspex" > wrote in message
>>> ...
>>>> On 2014-12-11 03:07:33 +0000, koko said:
>>>>
>>>>> Dinner tonight was twice baked potatoes. The potatoes were mashed
>>>>> with
>>>>> Parmesan cheese and butter, then stuffed back into the shells and
>>>>> topped with crispy capicola and scallions. After a trip back into the
>>>>> oven for a few minutes, it's time to eat.
>>>>>
>>>>> https://flic.kr/p/qnpauH
>>>>>
>>>>> koko
>>>>
>>>> Good real butter is just awesome in twice baked potatoes. My wife has
>>>> started whipping it into mashed potatoes as well as some cream - it's
>>>> really excellent!
>>>
>> How else would she make them? Potatoes, butter, milk or cream is
>> pretty much the recipe for mashed potatoes.
>
> I've had mashed potatoes where they replaced the butter and milk or
> cream with chicken broth. THAT was a waste of time.
>
Sure sounds like it! I'd take some chicken gravy on those mashed taters
but don't skip the butter and milk or cream when preparing them.

Jill

On 12/11/2014 8:21 AM, wrote:
> On Thu, 11 Dec 2014 07:15:47 -0600, Moe DeLoughan >
> wrote:
>
>> On 12/11/2014 5:43 AM, jmcquown wrote:
>>> On 12/11/2014 6:23 AM, Ophelia wrote:
>>>>
>>>>
>>>> "Oregonian Haruspex" > wrote in message
>>>> ...
>>>>> On 2014-12-11 03:07:33 +0000, koko said:
>>>>>
>>>>>> Dinner tonight was twice baked potatoes. The potatoes were mashed
>>>>>> with
>>>>>> Parmesan cheese and butter, then stuffed back into the shells and
>>>>>> topped with crispy capicola and scallions. After a trip back into the
>>>>>> oven for a few minutes, it's time to eat.
>>>>>>
>>>>>> https://flic.kr/p/qnpauH
>>>>>>
>>>>>> koko
>>>>>
>>>>> Good real butter is just awesome in twice baked potatoes. My wife has
>>>>> started whipping it into mashed potatoes as well as some cream - it's
>>>>> really excellent!
>>>>
>>> How else would she make them? Potatoes, butter, milk or cream is
>>> pretty much the recipe for mashed potatoes.
>>
>> I've had mashed potatoes where they replaced the butter and milk or
>> cream with chicken broth. THAT was a waste of time.
>
> I saw that suggested somewhere and thought yuck. It is true, if you
> are diet conscious, that the spud is not too bad - it's what you do
> with it and put on it. However so long as you're not eating them
> three times a day gussied up with cream and butter, once in a while
> does no harm
>
+1

Jill

jmcquown > wrote in news:ceteb0F5omlU1
@mid.individual.net:

> All through my childhood my mother used margarine because it was less
> costly.

Remember the white margarine in the clear plastic bag with the little
orange pill? I always got recruited to knead the bag into a butter-colored
result. I wonder how many families without kids bothered to buy and knead
this?



--
You know it's time to clean the refrigerator
when something closes the door from the inside.

On 12/11/2014 9:38 AM, KenK wrote:
> jmcquown > wrote in news:ceteb0F5omlU1
> @mid.individual.net:
>
>> All through my childhood my mother used margarine because it was less
>> costly.
>
> Remember the white margarine in the clear plastic bag with the little
> orange pill?

Sorry, I'm not that old. I remember my mother talking about adding the
food colour to oleo. This was in the 1930's and 40's.

I always got recruited to knead the bag into a butter-colored
> result. I wonder how many families without kids bothered to buy and knead
> this?
>
Wasn't butter rationed during and after WWII?

I don't think kids were necessary for squishing in the dye packet. If
you didn't add it you were left with ugly white stuff to spread on bread
and vegetables. Yellow oleo looked more palatable.

Jill

On Thu, 11 Dec 2014 14:38:56 +0000, KenK wrote:


> Remember the white margarine in the clear plastic bag with the little
> orange pill? I always got recruited to knead the bag into a
> butter-colored result. I wonder how many families without kids bothered
> to buy and knead this?

Just like Jane kneading the gelatine football of orange food coloring
into the oleomargarine. (Rufus M., Eleanor Estes. I love this book. Love
the picture of Jane on page 222.)

https://books.google.com/books?id=ul...4&dq=margarine
+football+rufus
+m&hl=en&sa=X&ei=uDOKVIPcB8agNrfrgtgK&ved=0CCYQ6AE wAA#v=onepage&q=margarine
%20football%20rufus%20m&f=false

http://tinyurl.com/kesn6fs

Tara

On 11/12/2014 7:38 AM, KenK wrote:
> jmcquown > wrote in news:ceteb0F5omlU1
> @mid.individual.net:
>
>> All through my childhood my mother used margarine because it was less
>> costly.
>
> Remember the white margarine in the clear plastic bag with the little
> orange pill? I always got recruited to knead the bag into a butter-colored
> result. I wonder how many families without kids bothered to buy and knead
> this?
>
>
>
The dairy lobby was behind such an abomination!
Graham

On 12/11/2014 6:43 AM, jmcquown wrote:
> On 12/11/2014 6:23 AM, Ophelia wrote:

>> I have always used butter in many things, and always in mashed potato
>> I have never believed the stories about it when they were trying to make
>> us buy pretendy butter instead. Nothing beats the real thing
>>
> All through my childhood my mother used margarine because it was less
> costly.

My mother totally bought into the healthier thing, but knowing her,
the cheaper thing was a big factor, too. Not knocking her, just
saying.

nancy

On 12/12/2014 10:25 AM, Nancy Young wrote:
> On 12/11/2014 6:43 AM, jmcquown wrote:
>> On 12/11/2014 6:23 AM, Ophelia wrote:
>
>>> I have always used butter in many things, and always in mashed potato
>>> I have never believed the stories about it when they were trying to make
>>> us buy pretendy butter instead. Nothing beats the real thing
>>>
>> All through my childhood my mother used margarine because it was less
>> costly.
>
> My mother totally bought into the healthier thing, but knowing her,
> the cheaper thing was a big factor, too. Not knocking her, just
> saying.
>
> nancy
>
I wasn't knocking my mom, either. She was on a budget and she bought
margarine because it cost less. Also pretty much because it's what she
grew up with herself.

I remember asking here about Benecol and such many years ago. Mom had
cholesterol problems and underwent surgery for blockages in her leg.
Her doctors started recommending those sorts of butter substitutes.

Personally I don't use enough butter to worry about it. I don't eat
toast every day. I certainly don't eat baked (twice or otherwise) or
mashed potatoes every day. When I do eat those things, yep, I use
butter. When it comes to cooked vegetables I rarely add butter. (A big
exception would be baked acorn squash.) A little butter goes a long way
in my house.

Jill

"Nancy Young" > wrote in message
...
> On 12/11/2014 6:43 AM, jmcquown wrote:
>> On 12/11/2014 6:23 AM, Ophelia wrote:
>
>>> I have always used butter in many things, and always in mashed potato
>>> I have never believed the stories about it when they were trying to make
>>> us buy pretendy butter instead. Nothing beats the real thing
>>>
>> All through my childhood my mother used margarine because it was less
>> costly.
>
> My mother totally bought into the healthier thing, but knowing her,
> the cheaper thing was a big factor, too. Not knocking her, just
> saying.

Cheapness was a big factor in those days, and sometimes in these too.

--
http://www.helpforheroes.org.uk/shop/

"Ophelia" > wrote in message
...

> I have always used butter in many things, and always in mashed potato I
> have never believed the stories about it when they were trying to make us
> buy pretendy butter instead. Nothing beats the real thing

True, I haven't bought oleo in many years.

Cheri

On 2014-12-11 11:23:38 +0000, Ophelia said:

> I have always used butter in many things, and always in mashed potato
> I have never believed the stories about it when they were trying to
> make us buy pretendy butter instead. Nothing beats the real thing

And now they're telling us that they'd been wrong for 40 years, and
butter really *IS* better for you.

It's probably best to just ignore doctors altogether.

On Thu, 11 Dec 2014 14:05:44 -0800, Oregonian Haruspex
> wrote:

>On 2014-12-11 11:23:38 +0000, Ophelia said:
>
>> I have always used butter in many things, and always in mashed potato
>> I have never believed the stories about it when they were trying to
>> make us buy pretendy butter instead. Nothing beats the real thing
>
>And now they're telling us that they'd been wrong for 40 years, and
>butter really *IS* better for you.
>
>It's probably best to just ignore doctors altogether.

It is, since they're clueless about nutrition.

"Oregonian Haruspex" > wrote in message
...
> On 2014-12-11 11:23:38 +0000, Ophelia said:
>
>> I have always used butter in many things, and always in mashed potato I
>> have never believed the stories about it when they were trying to make us
>> buy pretendy butter instead. Nothing beats the real thing
>
> And now they're telling us that they'd been wrong for 40 years, and butter
> really *IS* better for you.
>
> It's probably best to just ignore doctors altogether.

It makes you wonder! They did the same thing with eggs too! Apparently
someone put the point in the wrong place and look how many years we were
warned about them. I never took any notice of that either! Common sense
can be a good guide.


--
http://www.helpforheroes.org.uk/shop/

"Ophelia" > wrote in
:

>
>
> "Oregonian Haruspex" > wrote in message
> ...
>> On 2014-12-11 11:23:38 +0000, Ophelia said:
>>
>>> I have always used butter in many things, and always in mashed
>>> potato I have never believed the stories about it when they were
>>> trying to make us buy pretendy butter instead. Nothing beats the
>>> real thing
>>
>> And now they're telling us that they'd been wrong for 40 years, and
>> butter really *IS* better for you.
>>
>> It's probably best to just ignore doctors altogether.
>
> It makes you wonder! They did the same thing with eggs too!
> Apparently someone put the point in the wrong place and look how many
> years we were warned about them. I never took any notice of that
> either! Common sense can be a good guide.
>
>

I foolishly bought into it and cut back to two a week. I'll probably
continue from force of habit.



--
You know it's time to clean the refrigerator
when something closes the door from the inside.

> wrote in message
...
> On Fri, 12 Dec 2014 11:24:21 -0000, "Ophelia"
> > wrote:
>
>>
>>
>>"Oregonian Haruspex" > wrote in message
...
>>> On 2014-12-11 11:23:38 +0000, Ophelia said:
>>>
>>>> I have always used butter in many things, and always in mashed potato
>>>> I
>>>> have never believed the stories about it when they were trying to make
>>>> us
>>>> buy pretendy butter instead. Nothing beats the real thing
>>>
>>> And now they're telling us that they'd been wrong for 40 years, and
>>> butter
>>> really *IS* better for you.
>>>
>>> It's probably best to just ignore doctors altogether.
>>
>>It makes you wonder! They did the same thing with eggs too! Apparently
>>someone put the point in the wrong place and look how many years we were
>>warned about them. I never took any notice of that either! Common sense
>>can be a good guide.
>
> I adhere to the doctrine of a little of everything and everything in
> moderation. They have completely reversed that butter and egg idea,
> now it seems they don't like margarine (because of the colours) but
> feel it's okay to have marge made with olive oil.
>
> When eggs were the forbidden item, they also said babies should not be
> having eggs at all. I went to collect a granddaughter from her other
> grandmothers and waited while she finished giving her a boiled egg. I
> laughed and said to her I thought we were not supposed to give them
> eggs and she pointed out, she couldn't talk yet, so who would know

Well ... wise lady As I said, use common sense as I think that lady was
using)

--
http://www.helpforheroes.org.uk/shop/

On Thu, 11 Dec 2014 19:17:09 -0400, wrote:

>On Thu, 11 Dec 2014 14:05:44 -0800, Oregonian Haruspex
> wrote:
>
>>On 2014-12-11 11:23:38 +0000, Ophelia said:
>>
>>> I have always used butter in many things, and always in mashed potato
>>> I have never believed the stories about it when they were trying to
>>> make us buy pretendy butter instead. Nothing beats the real thing
>>
>>And now they're telling us that they'd been wrong for 40 years, and
>>butter really *IS* better for you.
>>
>>It's probably best to just ignore doctors altogether.
>
>Not to mention eggs, but I had ignored 'them' anyway

Speaking of eggs, I had an awesome breakfast this morning in
Launceston. Two poached eggs on top of some smoked salmon, wilted
spinach and hollandaise sauce... and I forget what else was included
at the moment. Very nice anyway.

On Wednesday, December 10, 2014 10:18:30 PM UTC-6, Oregonian Haruspex wrote:
> On 2014-12-11 03:07:33 +0000, koko said:
>
> > Dinner tonight was twice baked potatoes. The potatoes were mashed with
> > Parmesan cheese and butter, then stuffed back into the shells and
> > topped with crispy capicola and scallions. After a trip back into the
> > oven for a few minutes, it's time to eat.
> >
Is there anything you won't nasty up with scallions?
> >
> > https://flic.kr/p/qnpauH
> >
> > koko
>
> Good real butter is just awesome in twice baked potatoes. My wife has
> started whipping it into mashed potatoes as well as some cream - it's
> really excellent!

"Started"? All butter is both "good" and "real." Anyone who refers to
margarine as butter is a slob, and isn't fit to be fed like a human.

--Bryan

koko wrote:
>
> Dinner tonight was twice baked potatoes. The potatoes were mashed with
> Parmesan cheese and butter, then stuffed back into the shells and
> topped with crispy capicola and scallions. After a trip back into the
> oven for a few minutes, it's time to eat.
>
> https://flic.kr/p/qnpauH
>
> koko


looks great - twice baked potatoes are a special treat

I finally learned not to mix too much stuff in with the scooped-out
potatoes, or else you won't be able to cram it back in ... I ended up
with extra stuff a couple of times because I thought the shells might
fall apart if I put it all in there.

On 12/11/2014 8:18 AM, wrote:
> On Wed, 10 Dec 2014 19:07:33 -0800, koko > wrote:
>
>>
>> Dinner tonight was twice baked potatoes. The potatoes were mashed with
>> Parmesan cheese and butter, then stuffed back into the shells and
>> topped with crispy capicola and scallions. After a trip back into the
>> oven for a few minutes, it's time to eat.
>>
>> https://flic.kr/p/qnpauH
>>
>> koko
>
> Looks great but I think I would skip the capicola, perhaps use bacon
> instead.
>
I wouldn't be able to find capicolla without really hunting for it. I'm
not apt to do that. I'd use bacon and call it good.

I haven't baked any potatoes lately. I should put large russets on my
shopping list.

Jill

On Thursday, December 11, 2014 8:33:35 AM UTC-5, jmcquown wrote:

> I haven't baked any potatoes lately. I should put large russets on my
> shopping list.
>

That's all I buy. Then I have the right spud on hand for baking, mashed, what you will. I refuse to keep an inventory of different potatoes on hand, as something would surely go to waste.

On 12/14/2014 2:10 PM, Kalmia wrote:
> On Thursday, December 11, 2014 8:33:35 AM UTC-5, jmcquown wrote:
>
>> I haven't baked any potatoes lately. I should put large russets on my
>> shopping list.
>>
>
> That's all I buy. Then I have the right spud on hand for baking, mashed, what you will. I refuse to keep an inventory of different potatoes on hand, as something would surely go to waste.
>
Same here. Oh, occasionally I'll buy some small red new potatoes at the
farm stand. But for the most part russets are my go-to spud.

Jill

On Sun, 14 Dec 2014 11:10:12 -0800 (PST), Kalmia
> wrote:

> On Thursday, December 11, 2014 8:33:35 AM UTC-5, jmcquown wrote:
>
> > I haven't baked any potatoes lately. I should put large russets on my
> > shopping list.
> >
>
> That's all I buy. Then I have the right spud on hand for baking, mashed, what you will. I refuse to keep an inventory of different potatoes on hand, as something would surely go to waste.

I'm the opposite. I used to buy russets exclusively. Never big ones,
those things are 1 pound each and I don't need that much. Hubby and I
split a baked one that's 3-4 inches long for dinner. These days, I
still buy russets, but I buy more sweet potatoes and a bag of those
little "gold" potatoes from time to time.

--
A kitchen without a cook is just a room

On 12/15/2014 11:40 AM, sf wrote:
> On Sun, 14 Dec 2014 11:10:12 -0800 (PST), Kalmia
> > wrote:
>
>> On Thursday, December 11, 2014 8:33:35 AM UTC-5, jmcquown wrote:
>>
>>> I haven't baked any potatoes lately. I should put large russets on my
>>> shopping list.
>>>
>>
>> That's all I buy. Then I have the right spud on hand for baking, mashed, what you will. I refuse to keep an inventory of different potatoes on hand, as something would surely go to waste.
>
> I'm the opposite. I used to buy russets exclusively. Never big ones,
> those things are 1 pound each and I don't need that much.

I can't say I've ever seen a single baking potato that weighed 1 lb. I
generally buy a small bag of russets that appears to contain a good mix
of sizes, to include at least two that would be good to use as bakers.

> Hubby and I
> split a baked one that's 3-4 inches long for dinner. These days, I
> still buy russets, but I buy more sweet potatoes and a bag of those
> little "gold" potatoes from time to time.
>
I buy sweet potatoes at the farm stand. Sometimes they have small white
(I think what you're calling "gold") potatoes; they sell them loose by
weight. I like the small red new potatoes if I'm in the mood for boiled
& buttered spuds.

Jill

"jmcquown" > wrote in message
...
> On 12/15/2014 11:40 AM, sf wrote:
>> On Sun, 14 Dec 2014 11:10:12 -0800 (PST), Kalmia
>> > wrote:
>>
>>> On Thursday, December 11, 2014 8:33:35 AM UTC-5, jmcquown wrote:
>>>
>>>> I haven't baked any potatoes lately. I should put large russets on my
>>>> shopping list.
>>>>
>>>
>>> That's all I buy. Then I have the right spud on hand for baking,
>>> mashed, what you will. I refuse to keep an inventory of different
>>> potatoes on hand, as something would surely go to waste.
>>
>> I'm the opposite. I used to buy russets exclusively. Never big ones,
>> those things are 1 pound each and I don't need that much.
>
> I can't say I've ever seen a single baking potato that weighed 1 lb. I
> generally buy a small bag of russets that appears to contain a good mix of
> sizes, to include at least two that would be good to use as bakers.

Some stores here sell enormous ones. I'm sure they are at least a pound
each.
>
>> Hubby and I
>> split a baked one that's 3-4 inches long for dinner. These days, I
>> still buy russets, but I buy more sweet potatoes and a bag of those
>> little "gold" potatoes from time to time.
>>
> I buy sweet potatoes at the farm stand. Sometimes they have small white
> (I think what you're calling "gold") potatoes; they sell them loose by
> weight. I like the small red new potatoes if I'm in the mood for boiled &
> buttered spuds.

I think she means like Yukon Gold.

On Mon, 15 Dec 2014 14:22:15 -0500, jmcquown >
wrote:

> I buy sweet potatoes at the farm stand. Sometimes they have small white
> (I think what you're calling "gold") potatoes;

If they're white, they aren't what I'm talking about. Yellow/gold
potato skin is yellowish brownish color and the flesh is a creamy
light yellow. What you buy has a light, almost translucent, skin and
no yellow to the flesh.

> they sell them loose by
> weight. I like the small red new potatoes if I'm in the mood for boiled
> & buttered spuds.

I've never taken a liking to red skinned new potatoes. They are my
least favorite type. The white boiling potatoes you mentioned are a
close second, racing to the bottom (for me).

--
A kitchen without a cook is just a room