I too have a very limited potato choice. Basically there are only two types. First is what I call the red skinned type which are very waxy. These are the standard spud and often the only kind stores stock. They are fine in Chinese recipes but I've never even tried to mash them. I know they won't work. They make lousy chips too, by which I mean chips as in 'fish and chips'.
"Red Skin Potatoes"
The other are type are the so-called white skinned potatoes. These are only semi-waxy, leaning more to waxy. I can successfully mash them but have to be careful. They go from being nearly mashed to glue very quickly - the window of acceptability is tiny.
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"White Potatoes"
I always mash slowly by hand using a masher my daughter brought me from London some years back. They were unavailable here, but can be found now. I don't have a food processor, but wouldn't use it if I did.
Friends here are sure I'm joking when I tell them there are literally hundreds of potato varieties. McDs and KFC import a lot of their potatoes for their Chinese outlets or grow them here themselves.
Pig's Kidney and Okra with Mash
I'd love to get my hands on some King Edwards'or Maris Piper.
