By contrast, high - starch (mealy or floury) baking potatoes, also
called russets, break down more readily, yielding light and fluffy mashed potatoes (or, with a little more milk and butter, smooth and creamy).
It would be like selling a bushel of sweet potatoes and
calling them russet potatoes.
Rough brown spots (
called russeting) does not affect flavor or quality.
Not exact matches
The recipe below
calls specifically for
russet potatoes.
Thin - skinned potatoes are a bit smaller than
russets, so you may want to use 1 - 2 more than the recipe
calls for, so you'll have about the same total yield of fries.
This savory, unique mash
calls for smoked eggplants,
russet potatoes and cauliflower, making it a littler easier on your waistline than a traditionally prepared dish.
In this recipe, root vegetables replace the ever - popular
russet potato, and while they are
called «fries» they are, in fact, oven roasted, so you can feel virtuous while you scarf down a batch.
However, since sweet potatoes a bigger than the small
russets called for in this recipe, I would either make more filling (e.g., may 1 1/2 or 2 times the amount of ground turkey, spices, etc) or use less sweet potatoes (2 or 3).
When I first visited Australia in 1985, the thrushes I watched in the rainforests of Queensland were
called White's thrush, Zoothera dauma, but now this bird has been reclassified as the
russet - tailed ground thrush, Zoothera heinii.
It reminds me of my living room, which is painted with Behr's «Bagel,» and with furniture and accents in
russet, sage green and slate blue keeps its fall vibe going all year long... but the rest of the year I
call it «earth tones.»