If I want a baked potato I choose Russet. Most of the time for other potato dishes I choose Yukon Gold. Larger ones I peel and boil for mashed potatoes. Smaller ones I boil and mash, skin and all, and add sour cream, butter, garlic and some sliced green onions....we call this mashers. Great in potato salad. I often boil a few extra ones and put them in the refrigerator for a quick snack.......wonderful potatoes.
An excellent red potato for the south. Not overly large, but very productive.
An excellent early red-skinned potato. A mutant sport from the Norland introduced by North Dakota State University in 1957. Good color and flavor as a boiling potato. Hard to beat for "New" potatoes.
This is not a well-performing variety here. Small to medium size with limited production.
This is my 4th year of growing this variety. The plants are vigorous and always give me a good amount of medium-size tubers. The potatoes have red skin with an attractive yellowish interior and are excellent whether you boil them, bake them, mash them, or fry them. They don't have a long storage time, but this is never a problem for us -- they don't last long enough here to go bad!
Nicola potato is a low glycemic index potato variety.
This potato grew very well for me here in New Hampshire. They were decent size (little bigger than a man's fist) and their production was good on a per-plant basis. A couple of them did display some hollow heart issues, but it was not a major issue. I used them for making mashed potatoes and they were very good in that role.
