Do you use different types of potatoes for different dishes or always the same variety?

I use different types. Yukon Gold make great mashed, wedges or baked. Russets for baked.

New red for potato salad. PEI potatoes are one my favorites. Those little parisienne potatoes are great for making all kinds of dishes or to just use on their own.

I find that red potatoes and fingerlings are great for roasting. Both red and white rose are good for potato salad. Russets and Yukon Gold are great for baked, roasted (oven fried), twice baked and mashed.

If you use russets or golds in a potato salad, they are too mushy.

Any which way you slice it, bake it or boil it, potatoes cooked any way are great!

My most favorite potato right now is the Dutch Cream (similar to the Yukon gold). They make great mashed potatoes, and baked potatoes as well. They're creamy yellow and have a very appealing texture.

I've roasted them asll. They seem to be a good all around potato for us.

I enjoy roasting and boiling small red potatoes, making baked potatoes with Idahos, and making salads with reds, Tasmans, and Dutch Creams.

I use different types. I use a red potato for potato salad and I use an Idaho for baked potato. I prefer a brown skinned potato for mashed potatoes.

I thinks usinf different type of potatoes for different recopies is more fruitful.....

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