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At the most basic level you have two main types - mealy and waxy. Mealy don't hold their structure well, but are great for things like mashed or baked potatoes (Idaho and Russet are mealy). Waxy potatoes hold together well and are good for boiling, roasting, or slicing (Red Potatoes are waxy). Some fall in between (Yukon Gold).
There's a lot more to it (i.e. mealy potatoes have more starch in their cells, which is why they swell and burst when cooked, etc.) but that's the basics.
There are red potatoes, Yukon gold, russet, Idaho and probably some that I havn't heard of. But what is the difference between the ones I just listed.
Everyone probably has his/her own idea and as the years go by, we keep seeing new names, but they are probably not much different from what was popular years ago, there are just more names or varieties.
I was taught, Russets were best for making and mashing because they are creamier: red or white ones, which often were referred to as new potatoes or White Rose, were best for potato salad. actually new potatoes were the very small ones. They were great with peas in a cream sauce. Any of them could be Idaho I think. I am not sure of that. it is pretty much like apples: we used to have, delicious apples, Winesaps, pippins, and Jonathans. Then along came McIntosh, and Granny Smith, Gala. God only knows how many other. Delicious were sweeter whether red or gold, but could be mushy. Pippins were not much different than Granny Smith, just a little smaller and great for baking or cooking. Winesaps and Jonathan the apple for those who like a really tart apple.
I buy whatever is cheapest, but I prefer Idaho russets for roasted or baked, and redskin or white for everything else. I love skin-on new potatoes for plain old boiled potatoes with butter and parsley.
they all eventually go on sale. I think they rotate sale potatoes every 4 weeks at my store--just like they do onions and apples so I plan my cooking based on what is on sale.
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