I think russet potatoes would be good, but wouldn't have the creamy texture that the Yukon golds have.
Side note:
I think Russets would be great for a loaded potato salad... we'll save that for another day.
Not exact matches
Amanda — I
think you could use sweet potatoes here, however, the floury texture that you don't like in
Russets is exactly why they're great for latkes — they're not very waxy or overly moist - seeming, so they crisp up well.
She has always used
russet potatoes, but I
think the tender little reds could only make it better!
I have not made this yet but after reading the two reviews I
think instead of the cream and yogurt I will use a diced
russet potato as the thickening agent.
I am so excted to try this but wondered if i might ask, do you
think it will change the creaminess of the soup by using a sweet potato instead of
russet?
But let's
think outside the
russet, shall we?
One question: do you
think sweet potatoes would work as a substitute for
russet potatoes?
Wonder what you
think about eating
russet potato skins with a baked potato?
I really like these http://bit.ly/vWoTYE (
russet rebel) I
think the scalloped edges on the shaft are so cute and feminine.