Actually Delaware people do know a bit about spuds.They are a big crop here downstate, and there is even one called ''Delaware." It's an eastern all purpose waxy type, good for salads and boiling, but as with all waxy types, may cook down too much if over cooked in soups.
Russets, or Idahoes, are the starchy kind and are popular with grocery stores because they ship and keep well. Great for baking and roasting because they get nice and fluffy. Red Bliss, Ruby, Yukon Gold, Royal Blue, Peruvian Purple and many others are all waxy types. Some kinds are not good keepers, so are usually sold fairly close to where they are grown. Many have a delicate buttery flavor when young. Personally, I rarely ever peel mine, but that's just personal choice. I just love new tiny reds boiled, then a bit of butter and tiny fresh picked peas. How about you?