Do you think Russets are key? I made some last week using Gold and they were bland, no “potato taste.”
Tastes, like mileage, may vary. But I think a Russet is a heartier spud than some of the 'boutique' varieties. They work well in some dishes better than others, IMO. It's like buying a bag of the mixed fingerling potatoes. They're great if they broiled with butter, garlic, and parsley, or cooked in seasoning especially for that sort of thing, but on their own, naked, they're just.........blah. Even pre-packaged mashed potatoes (Bob Evans, etc.) are Russet. I'm sure some Freepers may disagree, but that's fine. It's just how I roll. If you snuck up on someone and said "Think quick! Name a variety of potato!", nine out of ten aren't going to name a purple Russian fingerling, or even Idaho gold, but a Russet. God Bless America.
