One of the side dishes that is a must for us around the holidays is mashed potatoes. Even when we are counting calories and trying to go low-key, we have to have them. (And, even though the girls don’t like them…silly!)
For Thanksgiving, we tried out the Albert Bartlett Rooster potatoes. They just launched into the US market for the first time grown here on US soil and are launching now into Colorado and Georgia Wal-Mart’s!
They have been a household name in the UK for over 60 years, and this past growing season they have partnered with US farmers.
They are being harvested as I write this and are already on shelves of the CO and GA Wal-Mart’s and will probably be harvesting and stocking shelves until January, but once they are sold out – they are sold out.
The Rooster potatoes are new – and are not a russet or a red potato – they actually start out pink
but bake/boil to a nice golden brown. I diced them and boiled them (along with a couple sweet potatoes to make a certain 4 year old happy). And once they were nice and soft, I mashed them, added a little butter and milk and served them up.
They were very tender potatoes and creamy and definitely not dry. The girls even ate them. Next I want to try some oven roasted potatoes (without the garlic).
*I received samples to facilitate my review. All thoughts are my own.