Boiling & mashing

These potato varieties are all excellent for boiling and mashing.

  • BISMARK - creamy white, oval-long, white fleshed (not recommended for frying)
  • BROWNELL - brownish pink, round with white flesh
  • PONTIAC - red, round with white flesh (not recommended for frying)
  • SEBAGO - white, oblong with white flesh
  • TASMAN - pink, oval-round with white flesh
  • PINKEYE - round, cream with mauve eyes, creamy yellow flesh, boils well whole
  
Other potato types
  1. Salads
  2. Roasting & baking
  3. Frying
  4. Jacket potatoes
multiple vegetables