These are floury potatoes.
They are marketed for direct to consumer sales and for processing into French Fries (aka chips in the UK.)
Very good for mashed potato and for baking.
Krantz Potatoes were developed jointly by the University of Minnesota in St Paul, Minnesota and Texas A and M University from a cross between two potatoes referred to as “MN366.65-3” and “G6743-5”, with efforts led by a F.I. Lauer.
During development, it was referred to as “MN9648.”