Have you ever eaten soggy mashed potatoes, hash browns, or potato salad that turns to mush? Choosing the right potato can help to prevent some disappointing results. There are numerous articles written and opinions shared by Chefs, food experts, the potato industry and home cooks about which variety of potato is best for certain potato dishes. Also, many recipes creators will recommend a preferred type of potato for their recipe.
But, many of us are not always sure what type of potato is best for our favorite potato dishes. Sometimes, we choose what is on sale, or we use whatever is on hand. To help resolve this dilemma, and to look for some new potato dishes, I decided to research the most frequently published recommendations for various potato dishes.
According to Potatoes USA, a marketing and research company that represents over 2,500 potato growers and handlers across the country, “There are more than 200 varieties of potatoes sold throughout the United States. Each of these varieties fit into one of seven potato type categories: russet, red, white, yellow (including Yukon Gold), blue/purple, fingerlings and petite.” These seven types are sold in most grocery stores today (Potato Goodness),. I limited my search to russet, red, white, and yellow/gold because I use those varieties most often for my potato dishes and you can use them interchangeably in many recipes.
Russet Potato
A russet potato is generally large, oblong-shaped, and has a rough dark brown (patchy, netted) skin. Russets have a few eyes and the flesh is white or a light pale yellow, and they have a low moisture, high starch content.
Because they are low in moisture, high in starch, they absorb moisture quickly and do not retain their shape well. For this reason, they are probably not the best choice for soup, unless you want it to thicken and become creamy. For example, russets are often used in potato soup recipes.
Russets are Frequently Recommended for:
- Baked Potatoes – They produce a light flavor and fluffy texture to compliment a variety of toppings. Russets quickly absorb butter and oil.
- Mashed Potatoes – They make light and fluffy mashed potatoes. For creamier mashed potatoes use Yukon Golds. Garlic mashed potatoes are most often prepared with red potatoes often with the skins on.
- French Fries/Home Fries –Russets produce crisp golden fries.
White Potatoes
White potatoes are small to medium in size and round or oblong shaped. They have a thin white or light tan skin and white flesh. The white potato is slightly creamy and has a medium starch and moisture content. White potatoes are good all-purpose potatoes because they hold their shape better than russets and are used in many dishes with good results. They are good for frying, mashing, steaming and boiling.
White Potatoes are Frequently Recommended for:
- Potato salad and other salads – The cut-up cooked pieces will not fall apart when adding dressings.
- Potato Gratins – Or, any dish that uses sliced baked potatoes. Again, they hold their shape well when peeled and cooked.
- Mashed potatoes – While they are not as fluffy as russets, the skin of the white potato is thin and delicate and you can mash them with the skins on.
Yellow Potatoes
Yellow potatoes range in size from tiny to large. They are round or slightly oblong in shape. The skin color ranges from a light tan to golden-yellow and the flesh is pale yellow to golden-yellow. Yellow potatoes are slightly waxy and moist and have a medium sugar content. They have a buttery flavor which allows for using less butter in preparation for lighter and healthier results.
Yukon Gold potatoes are a variety of yellow potato developed in Canada. Yukon Golds are widely available and the most commonly used yellow potato in America (Potato Goodness). Yellow potatoes and are good for baking, boiling, roasting, and mashing and are often substituted yellow for gold or vice-versa in any dish. When grilled they have a slightly sweet caramelized flavor.
Yellow or Yukon Gold Potatoes are Frequently Recommended for:
- Roasting – Roasted Yukon gold potatoes are crispy on the outside and soft and almost creamy on the inside.
- Mashing – They result in creamier (as opposed to fluffy) mashed potatoes and require less butter than other potatoes.
- Potato salad – Yellow or Yukon gold potatoes hold their shape wonderfully and add a touch of buttery flavor.
Red Potatoes
Most red potatoes are small to medium-sized, and they are round or slightly oval. Red potatoes are categorized as a waxy potato which means more moisture and less starch. They have a thin red skin that varies from dark red to light pink (the skins will often come off during scrubbing) with white to yellow flesh and a mild buttery flavor. Red potatoes contain two to three times more antioxidants than a russet or white potato making them a healthy choice. Antioxidants help neutralize free radicals, that can raise your risk of health conditions such as heart disease. Red potatoes are good for baking, boiling, grilling, steaming, roasting and even mashing.
Red Potatoes are Frequently Recommended for:
- Potato salads – Red potatoes absorb flavors from the other ingredients, they keep their shape well, and if the skins are left on they can add some nice color to the salad.
- Garlic Mashed Potatoes – Many restaurants serve these with the skins left on.
- Soups, Stews, and Hashes – They remain firm during cooking and hold their shape well when boiled.
Choosing the best potato for your favorite recipe also depends a great deal on your own personal preferences and tastes, but it’s always great to try something new and different now and then. While you can generally use any one of the several types of potatoes available, you may discover some new tastes or get improved results by following the advice or recommendations of other cooks. I created the guide below as an easy reference based on the advice shared in many recipes and by chefs and other home cooks. I hope it helps to make your decision easier and will keep you “Lovin” those potatoes.
Be sure to read Part Three:
“Lovin” Those Potatoes –Tips, Twists, and A Few Favorite Recipes.
The article discusses some tips and twists for making potato dishes and includes a few of my favorite potato recipes.
