Potato Varieties - What's the Difference?

• Huckleberry - these potatoes have a bright, red skin and light red flesh, good for baking, frying and mashing


• All Blue - these potatoes have a purple skin and deep blue flesh, good for baking and mashed


• Daisy Gold - large potato with gold colored flesh and a light brown skin, good for baking, mashed, frying and roasting


• Kennebec - white flesh and brown skin, good baking potato


• Red Pontiac - red skin and white flesh, good for boiling, roasting, mashing and frying


• Yukon Gold - large potato with yellow flesh and brown skin, good for baking, mashing or boiling


• Russet - large potato with brown skin and white flesh, good for baking and mashing

• Beauregard - large sweet potato with deep orange flesh, good for baking, frying, pies and casseroles


• Centennial - medium sized with orange flesh, good for baking


• Georgia Jet - large producer of medium sized potatoes with bright orange flesh, good for baking, pies and casseroles


• Vardaman - extra sweet with deep orange flesh, good for baking, frying, pies and casseroles