What do you like, and for what purpose?

Kennebecs are very popular where I live as most gardens here have them. Full of flavor and used for most tradition tater dishes.

yeah, yeah, white kennebecs. they're in every feed store. both cut, eyes, and whole.

the red pontiacs are off and on. they're delicious while fresh, but not so much a keeper.

in the stores, we like the yellows, and the purples, but we've never grown them in our red clay garden.

New Potatoes!!

Shepody potatoes are tough to beat. My buddy in Wyoming picks a few bags up for us every year when he is over in Idaho before our lope hunt. Can't get them here in AZ.

Yukon gold for baked, fingerling with roasted veggies!

Yukon gold and red are great for mashed....skin on preferred.

can't beat a Russet for baking though.

Russet for baking, kennebecs for french fries!

Russets for about everything.

Russets for killer smashed taters.

Hands down ...... Magic myrna..… https://www.uaf.edu/ces/highlights/potatobash/ smashed ! hel! the butters ALREADY in it ..lol

Pontiac red for new potatoes or diced with onions. We're limited on what we can do with potatoes by clay and rocky soil, so ymmv.

Kennebecs, Yukon Gold, and Pontiac reds are the standards in my garden. Yukon for about everything, reds for new taters, kennebecs for general mashing/roasting use.

I've never even heard of half these varieties. Maybe it's because if we couldn't grown 'em then we didn't enjoy 'em.

Guess I need to branch out a little!!