"Early Rose potatoes – They were favorites when this old timer was a small boy, maybe more than sixty years ago.
When those old time spuds were cooked the skins cracked loose and they mashed dry and mealy, with a flavor –
They ain't no such potatoes today.
True, the yield of 100 bushels to the acre was a big crop, but it was a quality crop.
Today anything less than 400 bushels per acre is almost a crop failure, but who can eat the stuff!
The darned things are like trying to mash a mess of salve. Why, those Early Rose potatoes smiled at you – and as the skins cracked, they even laughed.
Wonderful food, appetizing, flavorful, nourishing and a delight to the sense of taste."
The internet pointed me to the Slow Food Foundation for Biodiversity where I found information about the Early Rose:
Heirloom potatoes are divided into two main textures, floury and starchy. The Early Rose falls into the starchy texture category. The taste of the potato is rich in consistency with a light potato flavor. The potato is considered a more balanced version of other red all-purpose varieties. It’s a good choice for all types of cuisine including salad, dumplings, soup, and sweet baked goods. The Early Rose is a great compliment to many other vegetables and can be mashed, roasted, boiled and included in casseroles.