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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?
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
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).
for mash use “vorwiegend festkochend” or “mehlig”
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