Someone told me Maris Pipers are the best potatoes for baking.

Do people who know about this stuff agree?

Which is the best spuds for:-

1) mash
2) chips/wedges
3) roasted potatoes

The reason for my quest is that today I mashed some bakers and whilst it wasn't a disaster - I felt they should have been a bit tastier, less powdery.

If someone could set me right, I'd be grateful.