There is an absolute answer, actually. The answer is Idahos (or Russetts in general) because they are starchy and its the starch that holds the pancake together. Its as simple as that.

Well, you’ll probably get slapped for changing the subject line but, yes, some spuds are better than others, depending on the type of mashed you prefer. Potatoes high in starch – russets, Idahos (look for thick grainy...

(Idaho) potatoes, a starchy potato. The dryer the better. So bake them instead of boiling them. Do not use Yukon gold or waxy potatoes. And, excellent to use a potato “ricer” - but not mandatory. I remember when my mom...

It’s becomming more and more difficult to purchase any “Russet Potatoes”, from Washington, Oregon or Idaho that have any resemblence to REAL POTATO TASTE. For several years they blamed it on to much irrigation,...

, leading to the gummy muck I just got? I’ve made perfect spuds before and I’m frustrated over this sticky mess! Thanks!

Caution: This won’t work with Russet/Idaho. That’s what i had onhand, and I should have known better. They were small ones, which I steamed till tender. I have the same masher style as in the picture but it completely...

Wenatchee is the Apple capitol of the world. Walla Walla is the home of the Walla Walla Sweet onion. we grow more potatoes than Idaho. Yakima is the largest producer of hops in the world. Salmon and dungeness crab are great...

I would like to make something really special this year as we don’t eat enough of the spuds (and will most definitely be at the gym the next day.

Here’s what I do to get my version of perfect for me and my DH: I nuke 3 Idahos for 3 mins, just to get them started. Then into a pre-heated 425 oven for one hour. Very crisp skin, dry fluffy interior...DH loves the crisp...

My CSA farmer recommends storing fingerlings in the fridge, but larger starchier like Russetts out. Being from Idaho I thought it was a travesty to store them in the fridge, but thought the farmer probably knew better than I...

(NOT mealy baking spuds), boil them until about 3/4 done, then let them set overnight to firm up. Come morning, you peel them, shred them, and fry them to a brown crisp on one side, turn them over and do it again. For frying, use...

.) Mom had made it with a mix of boiled Idahos (presumably) and hard-boiled eggs. She said this is how I ate it the entire time growing up, but I have no recollection of this whatsoever. My Grandmother was there, and she too, said...

Idaho Spud, Texan Bar, and to cover the smell of cigarettes... sen-sen.

of the cost. I’d throw my wire-mesh grater out except that I push hard-boiled eggs through it to make egg salad. I’ll certainly never use it for latkes again. My recent Idaho latkes WERE well-drained. They are very...

Was it a Russet? They have the thickest skin so I can imagine they might build up enough pressure without cracking. I have never had an exploding spud in 30yrs of microwaving – I just put the whole potato in, using no towel...