White potatoes hold their shape well after cooking. Their delicate, thin skins add just the right amount of texture to velvety mashed potatoes without the need for peeling. Grilling whites brings out a more full-bodied flavor. White potatoes are also good for frying. To create signature potato salads, just toss cooked white potatoes with dressings and ingredients borrowed from other salads: Caesar dressing and grated Parmesan, or ranch dressing, chopped egg and bacon crumbles.