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HOME › Forums › Living › Food and Drink › Confused about Austrian potatoes

  • This topic has 4 replies, 5 voices, and was last updated 4 years, 1 month ago by cibubymo.
Viewing 5 posts - 1 through 5 (of 5 total)
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  • September 8, 2012 at 9:02 am #1457
    Elaine
    Member

    I would like to make mashed potatoes and need advice about which type of potato would be the best. I can’t seem to get a handle on the Austrian potatoes. Also which variety are the best for baking?

    September 8, 2012 at 10:30 am #2216
    chefsmith
    Member

    generally, The ones with pink/red skins make the best mash, a nice yellow flesh will produce the nicest fluffiest mash.

    Normally is says ‘puree’ on the bags.

    However, right now, is not the best time for potatoes for mashing, they are too starchy, its a bit early in the season….. few more weeks and you’ll see more puree potatoes appearing.

    I normally hate billa, but the red skin puree potatoes that they stock are great for mash…. but they are like twice the price

    September 8, 2012 at 2:38 pm #2217
    Luvwines
    Member

    If you go to the markets you can usually find nice big potatoes for baking and choose them yourself instead of getting a bag mixed with big and small. Not sure where you live/work but there are little naschmarkts and farmer markets all over (that costs much less btw).

    September 12, 2012 at 10:17 am #2225
    jpill
    Member

    for mash use “vorwiegend festkochend” or “mehlig”

    December 2, 2018 at 6:16 am #11830
    cibubymo
    Participant

    Potatoes have to no shape different so confusion of yours will be meaningless that have only perfect potatoes confusion. If you want the masher then online from https://australianwritings.net/ website buy that will mash you’re all potatoes.

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Viewing 5 posts - 1 through 5 (of 5 total)
  • The forum ‘Food and Drink’ is closed to new topics and replies.
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