@Nancy in Pátzcuaro and @Tropicalsenior
if you get any potatoes in the future w the steaks
would you take a pic or two of the potatoes whole
then sliced to see the issue you are mentioning ?
just out of interest .
Iv found that the issue w waxy potatoes
( red bliss , and other white potatoes )
for mashed potatoes , is that over beating them , esp. w an eclectic hand or stand up mixer
you get the ; glue effect '
if youve steamed the waxy potatoes
( more potato flavor stays in the potatoes that way , thus not making potato stock by boiling )
I not find an iPot , pressure steaming works mindlessly
then mash them w a hand masher , butter , hot milk as usual
and you get a decent mash . the key is too steam them enough so that there are no hard chunks
the hand masher does not create as much glue. just don't over mash.
try it and see.
they will be tasty , not glue-ey
but for sure they will not be the same as russets , but quite nice .
as for the ' gold ' potatoes , I dont see any benefit for them
they are just marketed for the color
' butter like ' but no butter flavor what so ever .
but I have not tries to steam them , then had mash them and compare to red bliss .
