I was attracted to these by their brilliant pink skins. They have a very solid yellow flesh, specked with pink and with an emphatic central zone when raw. Cooked, they are simply yellow. I used about 3/4 of the ones I bought to make mashed potatoes, and found them both dense and starchy; I needed to add quite a lot of butter and cream to achieve a desirable texture. In spite of this, I have to admit I didn't find them terribly exciting in flavour. I mean, they were fine and we ate them up, but there was nothing particularly distinctive about them. On the other hand it should probably be mentioned that the Sweetie and I are neither of us fans of yellow fleshed potatoes in general. (Yukon Gold? Eck. Ptui.) I propose to roast the remaining few; we shall see what we think of that.
Edited to add: roasted, very good. They remain nice and dense. I suspect they would have been very good fried as well.