Sen, possibly Tesco's are also selecting varieties that they think are good bakers under that label?

I'm not at all up on this (and I'm guessing it disagrees with Steve Shaw's personal favourite) but people may prefer a potoato with a floury texture. Off the top of my head, I'll suggest Maris Piper for a baker.

Where I certainly do agree though is that potatoes differ and some are better for some uses than others. Charlotte is the only one we usually grow a small sample of each year. To me that's a great boiler, excellent with a salad or a hot meal.

One of the worst seems to me to be when you get a bag of spuds with the intention of making mash and find what you've got just boils into the water.