Which potatos to use when?

There are 3 basic groupings of potatos:

Russet/Idaho/Brown (dry and fluffy when cooked)
-Loose their shape most quickly
-Ideal for baking
-Bad for soups/stews
-Good for mashing


Yukon Gold/Yellow (medium)
-Loose their shape less quickly than Russet, more quickly than Red Bliss
-Ideal for mashed potatos

Red Bliss/Mane Whites/Waxy (maintain shape)
-Best for morning hash browns
-Ideal for soups and stews

Store in a paper bag in a dark, cold space far away from onions.
Keep in mind that their rottenness spreads, so if you toss the bad guys, your more likely to hold on to the good ones for longer.