These two types are expensive in the shops and taste better when just been harvested, so many people grow these. Don't overbeat - overbeating can cause starchy, sticky mashed potatoes. These purple-dotted, white fleshed potatoes are a relatively recent variety, first springing up in 1992. Round Potatoes (aka Irish) Use these like you’d use white potatoes—in stews, soups and casseroles. Here are the categories and their best uses in the kitchen: Red Potatoes Red Potatoes have a thinner skin and a subtle, sweet flavor. Try roasting them, hasselback-style. For lighter mashed potatoes, beat in more milk and leave out the butter. They're also larger, heavier, and starchier. Use leftover mashed potatoes to thicken soups and sauces, or form into patties, dip in beaten egg and breadcrumbs, refrigerate for an hour and fry until crispy. (Nine Digital) Kestrel potatoes. Learn the differences and uses to make the right decision for cooking. 1. Let’s start with the most familiar type first. Mashed Potatoes: Boil the potatoes in large chunks until they are fork-tender.Mash 'em with an old-fashioned hand masher, or a rice mill. These are the medium to large, light brown skinned potatoes that most people use to make baked potatoes and mashed potatoes. There a numerous types of the sweet variant but common supermarket types are the slender-looking Japanese, Garnet, Jewel … An essential guide to the most popular types of potatoes. Baked Potatoes: Bake the potatoes in a 375 degree F oven, pop them in the microwave, or toss them on the grill.Our comprehensive guide will have you making the best baked potatoes of your life in no time!. They also take up less room and are less prone to potato blight, as they are generally harvested before the disease has taken hold.. Sweet potatoes/kumera. They have a slightly sweet flavour and can be used for pretty much anything. Starchy Potatoes release a milky, starchy liquid if pricked or cut. Potatoes are starchy, tuberous vegetables from the nightshade family. Russet Potatoes. White Potatoes. Potatoes are categorised into 3 basic types – starchy, waxy and all-purpose. 2. https://www.marthastewart.com/1539281/potato-guide-starchy-waxy-all-purpose They can’t be eaten raw, but luckily, there are tons of ways you can prepare them. But there are varieties that fall in the centre, holding both waxy and firm qualities. Floury potatoes, on the other hand, fluff up when they’re cooked, making them perfect for chips, roast potatoes or baking. With so many choices available, there are key characteristics in flavor and texture to look for when selecting. Similar looking to Russets, use these guys when the recipe calls for boiling potatoes. These make great all-rounders, and tend to have the creamy consistency needed for a smooth mash. Because they hold their shape so well, they’re also great in casseroles, soups and stews. Discover the best new potatoes to grow.. 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