But, chameleon-like, they can conform to any taste or mood. Choose brown, rough-skinned russets, which can take a beating. The starch in potatoes is contained in tiny packets called potato buds. When the packets are broken, the starch oozes out and the potatoes become gluey.
Russets have tough packets that resist breaking.
Although they have more delicate potato buds, they can be mashed, if you're gentle. An electric mixer also works well, but avoid overbeating thin-skinned varieties. And don't use a food processor on any potato unless you want glue. Then rev it up with roasted garlic seasoning to taste. Salt and pepper 1.