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Russett's are pretty good, but I do have a thing for sweet (yam). Fingerling and Yukon Gold are also up there.
You British brah?
Russett's for frying. Red skin for mashed.
"RCMB: You will never find a more wretched hive of scum and villainry." - some dude from MgoBlog
"Whichever ones that are resistant to blight."
Irish people in the mid 1800s
35,600 posts and counting since 09-09-2002. tRCMB Dead Pool Commissioner.
I'll be a German Butterball Man until I DIE!!!
Makes the best mash, good for frying and roasting, earthy flavor out the ASS and crazy-robust texture, SON!!!!
LOL. While I don't agree, I like the passion.
You love potatoes!
Sweet, tossed in some cajun seasoning and roasted.
tRCMB - Visit at your own risk of being disgusted.
Nah, he's just a Canuck.
Formerly Venomous Green Duck. Join Date: Nov. 2004 # of posts: 17,867.
VP Dan Quayle attempts to correct a student spelling the word "potato"
this, i like sweet baked with butter salt and pepper and a lil brown sugar, fries are better and also try mashing them. love me some sweets
also reds are amazing for breakfast, dice em up with some green pepper and onion and roast that shit yum
I wish I could love anything like you love potatoes.
The little baby guys my mom makes.
I think we got prol-lems, BRAH. Seriously? Redskins make the best mash?!?! Not only is that racist as hell but it's just flat out wrong. Try and make me a redskin mash that don't turn out WAXY and GLOOPY as HELL!! Go ahead, just TRY! Them sh*ts just don't got the amylose unnecessary for that type of application
My entire philosophy with RSs is roast them b*tch*s or throw them out. The 'DC football team' is a SH*T TIER potato.....(IMHO).
Ah, what a great question. The poor yanks have such a miserable selection, no doubt derived from the dumb Irish only growing a single variety and letting half their population get wiped out as a result.
I of course love a King Edward or a Maris Piper for a fluffy roastie, but a Charlotte or Maris Peer in a salad and a Desiree, Estima or Marfona if mashing or making gratin. So many wonderful choices, and such a shame America has reduced the options to some crappy flavorless varieties.
Garlic red skin smashed potatoes is where it's at. I love the chunks of the red skins with each bite. It's heaven, BRAH.
I've never seen a raw potato look so delicious.
OH SH*T, my man's tryin' to talk salad potatoes up in this bitch! THAT'S MY DUDE!!! We need to get real about some baby-sweets.
You want you a good ass salad listen up...get you some spicy greens, you know like some mustard & arugula cut that noise with some winter spinach and shaved fennel. Roast you up some but some butternut, give that sh*t a roll in maple syrup at the end (if you wanna get REAL) and toss all that mess with some oil & vinegar. Put a couple-a steamed baby sweets on top and tell me that ain't the best winter salad you done ever had.
so true. There used to be more than 7000 varieties of potatoes. Now theres only a few available in the US.
Most potatoes I don't like and don't care which you use. The only way to make any of the usual potatoes good anyways is to add tons of salt and butter and cheese
Now THAT'S an American!
Yukon Gold no matter how they're prepared.
Go to Idaho and eat a russet. They aren't what you get in the store. They keep the best shit there and they are very good.
This country was built by people who worked hard then went home and had just a few too many every night. Then went back to work.
I think its less about the type of potato and more the preparation. Potato in foil, olive oil and salt. Wrap that bad boy up and throw it on a lump charcoal grill for one hour = awesome. Skin has a crispyness and the interior is like butter.
Totally disagree with this. Prep means something but where it is grown and the soil mean much more.
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