I love using yukon
gold potatoes since they don't need to be peeled, but if you're using russets then peel them first — the texture will be better.
Not exact matches
I like to use Yukon
gold potatoes in a gratin
since they have a great tendency to be soft and creamy than russets, but truthfully, you can use either type of
potato.
Since I didn't know about the veg for meat substitution option at the time of ordering, I got a side plate of grilled carrots and yukpn
gold potatoes too.
Russet
potatoes have a drier, fluffier texture than other types of
potatoes, although you could easily use
gold (yellow)
potatoes if you prefer
since they also work well in mashed
potato recipes.