[CottonBall]

I’ve always preferred russet to waxy potatoes in most things. except the Toscano soup where they need to hold up with multiple reheating. Russets make potato salad nice and creamy. I let a few potatoes sit in the hot water Abita lo ger

[CottonBall]

Hope nobody minds that in between the educational portion of this thread we will have our entertainment interludes.

[ansel12]

I boil the potatoes whole, rub off the skin, and then refrigerate them overnight before cutting them into cubes, it gives them a nice texture.