https://recipedius.com/index.php?action=history&feed=atom&title=Russet_potatoRusset potato - Revision history2026-11-02T04:32:06ZRevision history for this page on the wikiMediaWiki 1.43.11https://recipedius.com/index.php?title=Russet_potato&diff=42&oldid=prevJanine: Recipedius seed2026-09-09T19:54:41Z<p>Recipedius seed</p>
<p><b>New page</b></p><div>{{Ingredient<br />
|form=Fresh<br />
|role=Starch · fluffy mash<br />
|storage=Cool, dark, 1–2 months<br />
|season=Harvested Sep–Oct; stored year-round<br />
|kcal100=79<br />
|g_tsp=<br />
|g_tbsp=<br />
|g_cup=<br />
|g_each=213<br />
|allergens=<br />
|pantry=no<br />
|price=0.99<br />
|price_per=lb<br />
|summary=High starch, low moisture: the potato for mashing and baking. Waxy potatoes hold their shape and turn gluey when mashed.<br />
}}<br />
<br />
== Substitutions ==<br />
{| class="wikitable rp-rules"<br />
! Use instead !! When its job is !! How much !! Confidence !! What changes<br />
{{Substitution|to=Russet potato|alt=Yukon Gold potatoes|ratio=1|confidence=medium|effect=Yukon Gold mashes creamier and needs less butter; skip the ricer and use a masher.}}<br />
|}</div>Janine