Why do they always have the same ones? I don't know why, but at the German yellow-blue competition I saw 5 different potato varieties last week and they were firm cooking ones. There were also floury ones, but I didn't look at how many. They are really good and have almost no grey spots (which are there when over-fertilized), the ones from Migros were clearly different. More dark spots and more often, I sometimes had spots on every potato in the bag.