I plan to use potatoes instead of bread in a breakfast casserole. I need the potatoes to be absorbent. Which variety of potato would soak up the most liquid?

Russet potatoes are a good choice for absorbing liquids due to their high starch content. Their texture makes them ideal for soaking up moisture, so they could work well in your breakfast casserole as a bread substitute. Just keep in mind that using potatoes in place of bread may alter the texture and flavor of the dish. It's always a good idea to experiment and adjust ingredients to suit your preferences.