I've always liked Cobbler, Yukon Gold, and Red Pontiac.
This year I couldn't find Cobbler or Red Pontiac so I went with Red Norlund, Kennnebec, and Yukon Gold.
Grubs got into the Red Norlund and they were real poor. Yukon Gold were okay but not great. Kennebecs were really big, awesome potatoes.
What's your go-to potato to grow?

I’m most fond of Yukon Gold. Couldn’t find any seed potatoes this year so planted some of my holdovers that were sprouting. We’ll see how they do. I did find seed potatoes for Pontiac Reds. Those are the two I grow.

Kennebecs , pontiac, and norlund. I have enough left over each spring to plant a new crop each year.

Kennebec is my tried and true reliable. Norland are my choice for reds and Yukon Gold is really good as well for me.

Red norlunds and russet this year. Norlunds were good last year, first year trying the russet.

Onaway Whites in my area proven for many decades though there may be newer varieties that have replaced them!

kennebecs grow best for me where I am

Yukon gold here

Volunteer, all others need a bug babysitter.
Would love to try you guys hold over seed.

Pontiacs

Chieftain, is my favorite, shallow eyed,high dry matter content. Red Norlands or Irish Cobbler for an early potato. Pontiacs grow well, huge, a quite often are hollow.

Hmm. Maybe Ill give Norlunds another chance in different soil.

Chieftains are my favorite, they store well, nice and white flesh.

Don't know the name but I've been trading blueberries at our farmers market for an elongated medium size red potato with yellow flesh. Really really good!

Grew up eating Red Bliss.

pontiac reds or yukon gold.

Pontiac Reds. Also had Yukon Golds last year but got started way too late this year and could not find any.

Moosetrot

Kennebec, huge without being hollow and consistent heavy yields. Big fan of rose apple fingerlings. not fond of red potatoes, more texture than flavor. Usually grow 7-800 pounds. mikec

I don't know about growing them, but my favorite to eat is Yukon Gold by far.

I used to raise Yukons, Kennebecs, Pontiacs, Russets and Norlands. The last 3 years I just raise Pontiacs. I take some early and they are like baby reds. They store well at 50-60 degrees for me and I use them for baked, mashed and boiled (all with skins on. I also use 20 lbs per year to make lefse and I also make hash browns, the lefse and hash browns I freeze. That stores potoatoes a bit longer too.
This is my 3rd year using my own spuds as seed. It has been working out very well.
Bryce