I’m just gonna say it. Potatoes deserve to be their own food group.
I mean, there are countless ways to cook a potato. They deserve it!
But not all spuds are created equal. Starch content, skin thickness, and size play a role in your potato-y results.
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Potatoes can be divided into three categories:
- High starch. These contain more total starch (20 to 22 percent) than the others, giving these varieties a drier, floury texture.
- Medium starch. These contain less total starch (18 to 20 percent), and are considered “in-between” potatoes.
- Low starch. These contain a relatively low amount of total starch (16 to 18 percent), giving them a firm, smooth, waxy texture and a higher moisture content.
The higher the starch, the lower the moisture.
So what does this mean in the kitchen? Which potato should be used when?
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Best Dishes for High Starch Potatoes (Russet, Idaho, Baking)
Best Dishes for Medium Starch Potatoes (Gold, Yellow, Yukon Gold)
Best Dishes for Low Starch Potatoes (Red Bliss, New, Fingerling)
Use either high or medium starch potatoes. For a fluffier mash, use Russets. For a creamier mash, use Yukon Golds.
Personally, I’m #teamfluff.