Instructions: Check the state of origin on the bag to see if you have Michigan boilers or an off brand Idaho baker. For boiling, I like Michigan (plain old brown potatoes), red (thin skinned), and Yukon Golds - and those lovely new red potatoes in the spring! For baking, Idaho or russets. For mashing, russets. I know there are lots of neat varieties out there that I havent seen, please let us all know about them!

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