Potatoes are tubers, or swollen underground stems that form as a storage location for starch. Potatoes are grown from cut pieces of tubers grown in northern areas the previous season, usually referred to as seed potatoes. Common red-skinned varieties include Red Norland, La Rouge, La Soda, Viking, and Reddale. White-skinned varieties include Superior, Norchip, Crystal, Kennebec, and Irish Cobbler. Russet-skinned varieties include Norgold and Norkotah.
Varieties differ in texture as well.
The russet varieties are particularly good for baking as they have a mealy crumbly texture when baked. White or red varieties are usually preferred for boiling or mashing. Consult your local Extension office for additional variety information. An average-sized potato is cut into four pieces, while a large potato is cut into six. This prevents the seed piece from rotting when planted.