A potato is a potato is a potato. Right? Not so much. Here's a handy guide that will make you a smarter potato shopper.
Starchy vs. Waxy
Russet potatoes are called starchy because they contain more of a certain kind of starch that makes them cook up drier and fluffier. That’s why they’re ideal for soaking up butter and gravy when they’re baked or mashed. But that same fluffy texture makes them fall apart in stews.
Boiling potatoes and fingerlings are called waxy because they hold their shape when they’re cooked. Firm rather than fluffy, their texture can stand up to the moisture in soups and casseroles without disintegrating.
All-purpose potatoes are like the Goldilocks of the potato world. Their balance of starchiness and waxiness makes them just right for almost any recipe.
The More You Know
Does this mean you should always use one kind of potato over the other? Not necessarily. For example, you might prefer to use a starchy potato instead of a waxy potato in your potato salad because you like how it soaks up the dressing. Or you might like how a starchy potato breaks down and adds thickness to your soup. But knowing how different kinds of potatoes behave helps you control the outcome and makes you a more successful cook.
Ready to take on some ‘taters? We’ve got bushels of recipes for you.