Potatoes have always been a mainstay in any Scandinavian cook’s kitchen—
mashed, baked, fried, scalloped, soup, sausage, or lefse, and depending on what you were doing with the potatoes, you would pick either red or white.

Red are more waxy and better for frying and sausage because they don’t mush up as much.

White potatoes are better for mashed, soup, and lefse.

For almost everything else (including baked) they are interchangeable.