There are many types of potatoes! If you're wondering what potato varieties are best for mashing, salads, or roasting, then this epic list of all the different kinds of potato will help.
There are many different types of potatoes. Nearly 5,000, in fact!
But which ones do you need for different cooking methods?
Whether you're baking, roasting, boiling, or mashing, this essential guide to potatoes will have you covered!
Be sure to also check out How to Store Potatoes.
Three Basic Types
Potatoes can be categorized into 3 basic types: starchy, waxy, and all-purpose.
They fall into different categories depending on their levels of moisture and starch.
Let's explore each type in more detail:
Starchy Potatoes
Starchy potatoes have higher levels of starch and less moisture than other kinds.
They have creamy white flesh with a floury (loose and dry) texture and slightly rough skin.
Tip: To tell if a potato is starchy, you can prick the raw potato and a milky (starchy) liquid will come out.
Starchy potatoes are a great choice for frying and baking. The higher starch levels mean that they can fall apart when cooked, however, they are fluffy so are perfect for fluffy baked potatoes.
They are absorbent, so work well for frying in oil for fries and potato chips.
Although you can use them for mashed potatoes, take care not to overwork them as they can turn gluey.
Varieties of starchy potato include
- Russet
- Idaho
- King Edward
- Maris Piper
- Sweet potatoes
Best for
- Baking
- Roasting
- Frying
TIP: Although starchy potatoes can be mashed, they can become gluey when overworked.
Try starchy potatoes in Microwave Baked Potato, Oven Roasted Potatoes, and Homemade French Fries.
Avoid
The high starch content means that starchy potatoes can fall apart when cooked.
So avoid using them for boiling, salads, casseroles, and gratins.
Waxy
Waxy potatoes have lower starch and most moisture - the opposite of starchy potatoes. They also have higher levels of natural sugars.
They have firm, moist flesh, and thin, waxy skin.
Waxy potatoes include fingerlings, new/baby potatoes, and red-skinned potatoes.
TIP: You can tell a potato is waxy, if you can very easily scrape its thin skin off with your fingernail.
Waxy potatoes are a great choice for boiling because they hold their shape well once cooked and have a creamy yet firm texture. They're perfect for potato salads.
Varieties of waxy potatoes include
- New potatoes
- Red Bliss
- Baby potatoes
- French fingerling
- Creamers
- Adirondak
- Nadine
- Nicola
Best for
- Boiling
- Salads
- Slicing
- Casseroles
Try using waxy potatoes in Air Fryer Baby Potatoes, or Red-Skinned Potato Salad.
Avoid
Waxy potatoes hold their shape, so aren't good for mashing as the results will be chunky. They aren't the best for deep frying since they won't get a crispy exterior and soft interior like starchy or all-purpose potatoes.
All-Purpose
All-purpose potatoes are varieties with a medium starch, moisture, and sugar content, falling between waxy and starchy. They hold together better than starchy potatoes when cooked.
Use these versatile multi-purpose potatoes in just about any dish including creamy mashes, potato gratins, soups, hashbrowns, and potato salads.
That said, if you're making a specific dish, such as potato salad or baked potatoes, the results may be best with a particular type of potato: starchy or waxy.
Varieties of all-purpose potatoes include
- Yukon Gold
- White Potatoes
- Purple Potatoes
- Coliban
- Desiree
- Pontiac
- Red Rascal
- Royal Blue
Best for
- Roasting
- Boiling
- Frying
- Grilling
- Sautéing
- Casseroles and stews
- Pan-frying
- Gratins
Try using all purpose potatoes, such as Yukon Gold, in Potatoes au Gratin, and Parmesan Roasted Potatoes.
Avoid
Although all-purpose potatoes can be baked or mashed, they won't be as fluffy as a floury, starchy potato.
Kinds of potatoes
Most potatoes, whether waxy, floury/starchy, or all-purpose, can fit into these kinds:
- Baby (waxy) - Including all new, baby or little potatoes harvested young.
Uses: salads, boiling, steaming, baking, grilling. - Fingerling (waxy) - including Anya, French Russian Banana, and Russian Blue.
Uses: salads, boiling, steaming, baking. - Instant Dehydrated potatoes that are reconstituted with water into mashed potatoes.
Uses: mashed potato. - Purple (starchy) - including Purple Peruvian, Purple Majesty, All Blue, Congo, and Adirondack Blue.
Uses: baking, roasting, salads, grilling. - Red (waxy) - including Chieftain, La Rouge, and Norland.
Uses: salads, boiling, steaming, baking, grilling. - Russet (starchy) - including Idaho, Frontier, and Burbank.
Uses: baking, roasting, frying, mashing. - White (all-purpose) - including Kennebec, Superior, and Atlantic.
Uses: baking, roasting, mashing, frying, salads, grilling. - Yellow (all-purpose) - including Yukon Gold, Carola, Delta Gold.
Uses: baking, roasting, mashing, frying, salads.
Popular Varieties
Russet Potatoes
Russets are the most widely used potatoes in the United States and are available all year.
They're a floury, starchy type of potato with russet-colored slightly rough skin and white flesh. When cooked, they have an absorbent, fluffy and floury texture.
Varieties of russet potatoes include Burbank, Norkotah, Frontier, Centennial, Ranger, and Silverton.
Type: Starchy / Floury
Appearance: Medium to large-sized, oblong, with rough mottled brown skin and white or pale yellow flesh.
Texture: Soft, floury, dry and fluffy when cooked, with a thicker chewy skin.
Cooking: baking, roasting, frying, or mashing (be careful not to over mash as they can become gluey).
Taste: mild and earthy
Starch content: high
Sugar content: medium
Substitutes: if you don't have russet potatoes, try using white, Idaho, Maris Piper, or King Edward.
Idaho vs russet potatoes
What is the difference between Idaho and Russet potatoes?
Idaho Potatoes aren't a variety but are simply any potatoes grown in Idaho.
Idaho is famed for its high-quality potatoes, so the name has been trademarked and means any potato grown in the state.
Most potatoes grown in Idaho are russets, however, Idaho potatoes can also include fingerling, gold, and red potatoes if they are grown in the state.
Since the majority of Idaho's potato crops are russets, some Americans call all russet potatoes Idaho potatoes interchangeably.
Yukon Gold
Yukon gold are a popular all-purpose potato that can be used for most recipes. Originally from Canada in the 1950s, they've become hugely popular, for their buttery taste, smooth firm texture, and versatility.
Type: All-purpose
Appearance: Medium to large-sized, round, with smooth yellow skin and velvety yellow flesh.
Texture: dense and creamy texture, with golden color.
Cooking: use for all purposes, including salads, soups, casseroles, frying, baking, and roasting.
Taste: earthy and buttery
Starch content: medium
Sugar content: medium
Substitutes: if you don't have Yukon Gold potatoes, try using white potatoes.
New potatoes
Although they are potatoes harvested young, they are available all year round. There are many different varieties with various colors and shapes.
Type: waxy
Appearance: small, round or oblong, with smooth yellow skin and velvety yellow flesh.
Texture: dense and creamy texture with very thin skins.
Cooking: best for boiling and in salads, but also great baked or air fried.
Taste: sweet and earthy
Starch content: low
Sugar content: medium
Substitutes: Use any variety of baby or new potatoes.
Which potatoes are best for:
Mashing
For mashing, choose a medium starch all-purpose potato such as Yukon Gold. They will make a fluffy mash, without turning gluey.
Boiling
For boiling, choose a firm waxy potato that won't disintegrate and become waterlogged when boiled. Try new potatoes or red potatoes.
Baking/roasting
For roasting and baking, you want a potato that will hold its shape but have fluffy edges to get nice and crispy. Try Russet, Yukon Gold, King Edward, or Maris Piper.
Frying
For frying, potatoes need to hold their shape, but also absorb some of the oil so they get crispy. Try Russets or Yukon Gold.
We hope that you now know everything you need to know about all the different types of potatoes. Any more questions? Then let us know in the comments and we'll do our best to answer.
You say potatoes, I say potahtoes. Let's Call The Whole Thing Off.
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