Preparation
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Check the state of origin on the bag to see if you have Michigan
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boilers or an off brand Idaho baker. For boiling, I like Michigan
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(plain old brown potatoes), red (thin skinned), and Yukon Golds - and
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those lovely new red potatoes in the spring! For baking, Idaho or
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russets. For mashing, russets. I know there are lots of neat
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varieties out there that I haven't seen, please let us all know about
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them!
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Posted by "Anne.Cox" <20676AC@msu.edu> to the Fatfree Digest [Volume
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16 Issue 12] Mar. 16, 1995.
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Individual recipes copyrighted by originator. FATFREE Recipe
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collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
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SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
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Mintzias, km@salata.com.
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1.80รก
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Health Nutrition Facts
per serving
| Calorie | 0.00 |
| Protein | 0.00g |
| Fat | 0.00g |
| Water | 0.00g |
| Sodium | 0.00mg |
| Cholesterol | 0.00mg |
| Carbohydrates | 0.00g |
| Fiber | 0.00g |
| Vitamin A | 0.00IU |
| Vitamin C | 0.00mg |
| Calcium | 0.00mg |
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Health/Fitness Information
(To burn calories of one serving, you need to do one of following fitness)
|
| |  | 0 minutes of Bicycling at 12 mph |
| |  | 0 minutes Walking at 4 mph |
| |  | 0 minutes Runing at 10 mph |
| |  | 0 minutes Swimming at 50 yards/minute |
| |  | 0 minutes Playing Tennis (Single) |
| |  | 0 minutes Playing Basketball (recreational) |
Health Diet/Fitness Wizard |
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