Floury varieties can be cooked in any way, including mashing. They fry extremely well. However, boiling is to be avoided unless you stand over them with a knife testing the hardness during cooking, because the tubers disintegrate rapidly in hot water once they are cooked.
There are some varieties which are multi-purpose.
Note that potatoes get more floury if they are left longer in the ground (e.g. mature Jersey Royals) or if stored until after Christmas.
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