Potatoes

As a young cook, self taught, I didn't appreciate the differences in types of potatoes. The differences can and do make a difference in your recipe.

Yukon gold make the best Potato Salad and after many year enabled me to replicate the exact taste of my mothers potato salad.

New potatoe,s as we called them, you know, round redskins? They make great potato salad and are THE best, to me, for cooking with green beans. That's a personal opinion, however, a small round potato works best, Russets and other baking potatoes mush up.
Round potatoes are great in soups, they hold their shape and substance well in cooking, even when diced.
Hash browns? Pshh, try those with a quick mushing potato, you'll be scraping that pan for days!

Russets and baking potatoes are best for baking and mashing, IMHO.

Skillet fried potatoes, once again, IMO, are best with some substance, however, I make a skillet potato cheese dish with Russets that is divine, sorta like a mashed, cheesy browned potatoey slice of heaven and heavier thighs as a by product!
Same for scalloped and au gratin, you want potatoes to have their shape and substance after the baking.

There are more potato varieties than mentioned here, but you get the idea, yes?

Now, potato on!