This is a casserole I often make with summer squash and potatoes. (The recipe is here.) I used four of the varieties of potatoes that I grew this year: Rio Grande Russet (bright white flesh), Yellow Gold (red skin), Red Norland (red skin, white flesh) and Green Mountain. (Here’s a nice chart of potato varieties from Fedco.) All of these varieties were very tasty. Nice to have the mix. Next year I’d like to add a blue potato too.
Most of my potatoes are still waiting to be dug. I’ve dug about 1/4 of my bed. I think they keep better under ground, so I’m not rushing. I’ll dig them as I need them – or before the ground freezes.