Varieties of potatoes for Boiling Roasting Mashing & Chipping.
The most widely consumed potato variety in the United States are Russets, characterized by netted brown skin and white flesh. Russets are light and fluffy when cooked, making them the ideal choice for baking and mashing. They are also wonderful for frying and roasting.
Round Whites are versatile and can be used in most potato preparations. They are also ideal for scalloped potatoes, roasting, and for use in potato salads.
Round Reds are characterized by their rosy red skin and white flesh. These potatoes are generally round, though some may be more oblong. They have a firm, smooth, and moist texture, making them well suited for salads, roasting, boiling, and steaming. Round Reds are often referred to as "new potatoes;"
Yellow-Flesh potatoes are grown mostly in Wisconsin and are available in late summer and early fall. These potatoes have a dense, creamy texture, which makes them a good baking, mashing, and roasting potato. With their golden color, you may be fooled into thinking that they are buttered. The most popular Yellow-Flesh variety is the Yukon Gold potato.