I know of two commercial bakers who only use Russets for bread and rolls, so I second that suggestion.
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None of the 50 or so rec's I looked at gave a suggestion for best kind. Several called for instant potatoe or flakes. That's what I've used before. I found two rec's that called for sweet potatoes. That might be a different option. I would take L's hint about high starch potatoes.
I don't think it makes that much difference, but would suggest a high-starch variety like Russet. L