Kennebecs were all my family raised too, and they are starchy and dry fleshed for sure. When I started gardening I would always plant a few red Pontiacs as well. The Pontiacs started growing on us as a favorite to. Now I plant equal amounts of both. The Pontiacs, and red skinned taters in general have a waxy flesh that holds up well in soups, and tater salad. I always hated tater salad that looked like mush, or the disappearing taters in vegetable soup. The Pontiacs will remain in chunks in both.