On Wed, 5 Mar 2014 07:34:17 -0800 (PST), Bryan-TGWWW
> wrote:

>On Tuesday, March 4, 2014 5:38:35 PM UTC-6, Jeßus wrote:
>> Put them in straight away (any variety), I always have and they hold
>> their shape and texture.
>
>You must be careful to only use waxy potatoes. Russets turn to mush
>pretty easily, and if that all you have, they need to be put in later
>in the process.

To be honest, I haven't paid much attention to types of spud, although
I know I've used Dutch Creams and Kennebecs, Pink Eyes, Kipflers and
many others. Just haven't had a problem? They're not all waxy either,
I don't peel my spuds though (as a rule) so maybe that accounts for
it?