Actually, one thing that really irritates me is the use of the wrong potato for mashing, baking or roasting. For example, someone suggested roasting the little red potatoes. I find that they don't roast nearly as well as russet potatoes which develop a nice crust on the outside, and a fluffy inside.

I also find that red potatoes make a very gluey, unpleasant mashed potato.

The small red new potatoes are best used for salads or just boiled enough so that they are tender.