Which is the best potato for each "job"?

[DoeWDW]

Mashed - red potatoes, with the skin left on
Baked - we prefer baked sweet potatoes (YUM!), but russetts will do
Potato salad - red potatoes

It's only 9 AM and I'm thinking about making potatoes. Guess I should eat breakfast!

 

[Papa Deuce]

Mashed - red potatoes, with the skin left on
Baked - we prefer baked sweet potatoes (YUM!), but russetts will do
Potato salad - red potatoes

It's only 9 AM and I'm thinking about making potatoes. Guess I should eat breakfast!

shudder.

 

[SpecialK]

Russets for mashed or baked - red for salad or roasting. I personally don't care for mashed reds. They get too watery for me unless they're really doctored with cream cheese or something else to give them substance.

 

[JennInTN]

Papa -
After a google search, I copied this from thegardenhelper.com
Hope it helps you. I too confuse which to use when.

Yukon Gold Early to Mid season Large, yellow-fleshed variety. They are excellent baked, boiled, or mashed. The potatoes also store well.

Superior Mid season Good baked, boiled, or mashed. Resistant to potato scab.

Red Pontiac Late maturing High yields, large round potatoes, easy to grow, stores well.

Kennebec Late maturing Excellent producer, large potatoes, great for baking or frying, stores well.

Russet Norkotah Late maturing Excellent baking potato, excellent producer, large potatoes.

White Rose Early to Mid season Good producer, good for cooking, doesn't store well.

Russet season Excellent producer, excellent baking potato, large potatoes, excellent for storage.

Norland Early maturing Red skin, white flesh, excellent when boiled, fried, or mashed, stores well.

I also discovered that the Canadian Food Inspection Agency has 147 varieties cataloged.

 

[Papa Deuce]

Papa -
After a google search, I copied this from thegardenhelper.com
Hope it helps you. I too confuse which to use when.

Yukon Gold Early to Mid season Large, yellow-fleshed variety. They are excellent baked, boiled, or mashed. The potatoes also store well.

Superior Mid season Good baked, boiled, or mashed. Resistant to potato scab.

Red Pontiac Late maturing High yields, large round potatoes, easy to grow, stores well.

Kennebec Late maturing Excellent producer, large potatoes, great for baking or frying, stores well.

Russet Norkotah Late maturing Excellent baking potato, excellent producer, large potatoes.

White Rose Early to Mid season Good producer, good for cooking, doesn't store well.

Russet season Excellent producer, excellent baking potato, large potatoes, excellent for storage.

Norland Early maturing Red skin, white flesh, excellent when boiled, fried, or mashed, stores well.

I also discovered that the Canadian Food Inspection Agency has 147 varieties cataloged.

Thank you! Not sure Ican find all of those, but some for sure!

 

[Rafiki Rafiki Rafiki]

I use brown ones for everything. Maybe I'm just not spud-savvy...

 

[Tantor]

Papa -
After a google search, I copied this from thegardenhelper.com
Hope it helps you. I too confuse which to use when.

I also discovered that the Canadian Food Inspection Agency has 147 varieties cataloged.

Oh great...... 147 varieties , now I'm really confused

 

[graygables]

Russets for baking, baby red for green beans, red for pan-frying, yukon gold mixed w/ red for rosti (shredded, pan fried, then pressed down to a pan-sized fried cake...hard to describe!), yukon gold for mashed (sometimes mixed with russet), whatever is on hand for potato soup, and McDonald's for fries!

 

[Mr Potatohead]

Don't make me get out my angry eyes!

 

[pattyT]

 

[Nancy]

Don't make me get out my angry eyes!

Now that was funny!

 

[Tantor]

Don't make me get out my angry eyes!

 

[Southern4sure]

I use brown ones for everything. Maybe I'm just not spud-savvy...

Hey Rafiki...I think Im following you around....

I also use russet or idaho for everything. I use red potatoes when I do a seafood boil. Red potatoes, corn on the cob, sausage, salt and crab boil until potatoes are fork tender then add shrimp (peel on) and crabs and cook until seafood is pink/orange...about 10 minutes.

I do not like sweet potatoes but I use them at thanksgiving for sweet potatoe casserole.