Note to Self: Potatoes
There are three kinds of potatoes:
Baking, which are dominated by one particular kind of starch and turn soft and flaky when cooked, the most common varieties of which are the Russets;
General-purpose, which have a more even mix between two types of starch and can substitute for either of the others in a pinch;
and Waxy, which have a different kind of texture and remain firm when cooked and tend to become thick and dry when mashed, and includes White and Fingerling potatoes.
When making mashed potatoes, get baking, not white, or else it’s like eating moistened flour or paste.