Bughut, russet potatoes are starchy. In fact, they're excellent for making gnocchi and other potato-based doughs. While Idaho is famous for potatoes in the US, Wisconsin also grows a lot of them. Idaho has volcanic soil; I 'm not sure what makes our soil suitable for the tubers, but it could be glacial deposits. (I'd love to know the answer to this question!)
We eat a lot of mashed potatoes in my region but also au gratin and scallopped potatoes. People who go camping enjoy roasting them in the coals of their campfires.
My favorite potato dish is Pommes Anna, but I also like oven-roasted new potatoes with olive oil, garlicj, salt, pepper and herbs on them. :lips:
Maybe it's time for a thread on potatoes! Chef Luis, why not start one in the Food and Cooking Questions general forum?
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