Badadoes come in about a half a thousand different varieties:
http://potatoes.wsu.edu/

Albion wrote:
> And what about the mashed red potatoes?
> Never heard of such a thing.

But, if you just cook or eat 'em as opposed to growing and selling, you don't need to know much more than that the bigger "bakers" w/yellow, buff or white skins tend to be higher in starch and make smoother mashed potatoes.

The smaller russet and red varieties tend higher in sugar, thinner skinned and firmer. Better in soups, less creamier (more lumpy) when mashed.

Then there are those weird ones w/colored flesh.

Garlic Mashed Red Potatoes w/horseradish
Printer version of this recipe

Anyway, I take the 4 to 6 of the smaller, red-skinned ones for every two persons,
quarter them leaving the skin on and
boil until soft.
Mince garlic, mix w a tablespoon or two of fresh horseradish and
mash w/milk and a half stick of butter or so until creamy
(remembering that these types of potatoes will tend to be firmer and lumpier).

Salt/pepper to individual taste.

- hope that clears things up -
Andrew H. Auld

From: Andrew H. Auld
Date: Sun, 25 Feb 2007
To: Anglican@stsams.org
Subject: [Anglican] Recipe - Grouper piccata
      - was: apropos of little other than gluttony. ..

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Addendum:
What I forgot to mention as an aside, given the quantity of flavoring and butter already in these, they're fine as they stand, w/no need of anything else - they help sop up the piccata sauce well and go good w/ whatever. Mixing in fresh parsely makes them sort of attractive, but doesn't really add much.