My family is Finnish and English. Potatoes are a year-round staple in our kitchen. We take pride in being able to prepare roughly 35 individual dishes with potatoes, cheese, onions and milk alone. But it only works if you have varietal DIVERSITY.

Red Pontiac: Slightly waxy with red skins. These store very well for many months. Best boiled or baked into a gratin. Also make terrific home fries.
Yellow Finn: The Finns know their potatoes! This is a soft, buttery light yellow spud. GREAT mashed or boiled.
Fingerling: Flavor, flavor, flavor. These small oblong potatoes are about the size of your thumb. Roast them for a real treat.
Peruvian Purple: That’s what I said… PURPLE, inside and out. Great flavor and super fun for kids when mashed or baked.

This batch of taters are considered “New” potatoes; freshly picked and un-cured. You’ll see that the skins are very delicate (you can actually scrub them off – no peeling necessary), and they require less cooking time than you think. These young tubers are very susceptible to greening so store them in the paper sack in a dark, dry cupboard for up to a month.