Recently I discovered a super-duper potato variety at the Portland Farmers’ Market. They’re sold by John Carter who owns the Middle Intervale Farm in Bethel.  I occasionally buy other items from him such as his pastured beef and especially his corn, because he grows the rare all-yellow variety that I prefer. Few farmers grow this old-fashioned corn anymore.

Several weeks ago I noticed these large, gnarly potatoes at Middle Intervale’s stand.  Carter saw me eyeing them and said, “These are the ones that Central Provisions buys.” Now that’s an endorsement you can’t ignore–certainly from one of the best restaurants in Portland.

Middle Intervale’s yellow-fleshed potatoes: used  (L to R) alongside pot roast; mashed with pan-seared pork chops and roasted on a bed of potatoes, onions, fennel and carrots

They’re a yellow fleshed potato and Carter said they’re firmer, tastier and sweeter than the typical Yukon gold.  They’re great for mashing or baking but not frying.

I bought a few pounds and used them to cook along with a pot roast of beef.  They held up beautifully after the low and slow cooking typical of this dish.  Their flavor, however, was impeccable: earthy, buttery, smooth and creamy—an intense potato.

I’ve since used them for mashed potatoes and that’s where they really shine.  Just peel, cut into large chunks and boil until tender.  Mash with a potato masher and with a wooden spoon whipping in plenty of butter and warmed milk and cream.  Season very generously with salt and pepper and you’re about to get the best mashed potatoes.

Potatoes should be kept in a dark, cool place.  You can easily put them in a large bowl, cover with a kitchen towel and keep on the counter.  Or a cool pantry works well too as long as you keep the potatoes covered, away from light.  And if you’re lucky enough to have an old-fashioned vegetable bin, it’s the perfect place.  It’s a cabinet that’s built into an outside wall and was used to store potatoes or onions. Though I can’t remember the last time I saw one of these.

Maine has many varieties of new potatoes: in the center are the prized Pinto potatoes, which South Paw Farm raises

What variety is this potato?  Well, that’s a little difficult to answer definitively.  Carter thought they’re named Felefina potatoes. After an exhaustive Google search I couldn’t find any such thing.  Until further findings, let’s just call them Yellow Super-Duper Tubers.