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Russet potatoes make horrid mashed potatoes.

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I wouldn’t do them with skins, but I’ve done them without. Yukon gold are my #1 choice, and reds are my #2.

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Why was that?:thinking::thinking: I cant remember what I made mashed potatoes with. It’s been a long time maybe i used red skin potatoes.

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I usually used reds but the store ran out so I bought russets. They tasted like chalk.

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