will have a label stating what type of cooking the potatoes are best suited for.
Those labels boil down to (no pun intended) how much starch is in each variety.
Obviously you don't want a lot of starch in a baking potato.
The ones full of starch (waxy) are the ones they suggest for mashing, boiling and frying.
My sister always insists on buying the biggest potato's she can find with them weighing close to a half a pound each.
Then she brings them home and cuts them in half or thirds.
I poked fun at her about it and she said the bigger potato's seem to have less starch in them.
She is just like you charming girls are and "politely" straightened me out. lol
Yukon Gold's cost the most so they must be the best.