LaRatte- supposedly creamy when pureed so I'm looking forward to trying it in soups and sauces like I did with the Rose Finn Apple potato. The "rich chest-nutty flavor" sounds worth a try.
Purple Peruvian- a purple potato? I have to try it just because it should look great on the plate. Hopefully it tastes great too!
Peanut- I like the description of it being firm after steaming so it can be sauteed with other vegetables. Sounds good. I enjoy potatoes tossed with peppers, onions and tomatoes and topped with a hint of smoked cheese. Should be a nice fire-pit spud too.
Irish Cobbler- "makes the greatest mashed potatoes". What other reason do I need!
Inca Gold- I love the yellow color. We might appreciate the fact that it is described as a good keeper if we manage to not eat all the spuds in the fall.
The question is: Will I manage not to give in and buy just one more (or 2) variety of potatoes to grow this year? Only time will tell.