You’d be mistaken if you assumed all potatoes were the same. Do you know how people from different parts of the Arctic have dozens of distinct phrases for snow, each one describing a different aspect of the white stuff, its appearance, etc.? Perhaps we might apply the same strategy to potatoes. The flesh of potatoes can be described in a variety of ways, including as starchy, waxy, fluffy, moist, dry, creamy, mealy, or floury.
Microwave potatoes are a great way to cook your potatoes quickly and easily. They’re also a good choice if you have a limited amount of time or if you don’t want to dirty any pots or pans. You can use them just like regular potatoes, in soups, stews, mashed potatoes, and even as toppings for your meals. Just be sure to follow the microwave potato cooking instructions carefully to avoid overcooking or burning them.
Each potato cultivar has its own flavor and cooking qualities. Adding potato chunks to a soup can go two ways. Either the potato stays bite-sized or the soup becomes mushy. Sorting potatoes by starch type and flesh moisture. Wet, waxy potatoes are more durable than dry, mealy ones. Read about the two types of potato starch and how they affect texture in Potatoes.
We’ll break down the different types of potatoes, show you were the ones we sell fit in, and give you some cooking tips.
The Butte variety, have a dry/mealy feel despite their distinctive rough brown skin and white flesh. After being baked, the thick exterior becomes a crisp “jacket” for the soft interior. They are perfect for mashing and cooking in the oven or on the stovetop. But in liquids like soups and stews, they’ll dissolve.
Yukon Gold Potatoes
The peel of white potatoes is thinner and whiter than that of russets. These potatoes are versatile enough to be used in a variety of ways thanks to their creamy baked texture and their ability to retain their firmness when boiling. White potatoes are a safe bet whenever you don’t know the specific type of potato called for in a recipe.
These potatoes, of which the Yukon Gold is the most well-known type, have a fine-grained, dense flesh that retains its shape when cooked. You can roast or bake them, or use them in a potato salad, soup, or stew.
If you ask me, potatoes with red/pink/purple/blue flesh are much more fun to grow in your garden, harvest, cook, and enjoy than regular potatoes. All-Blue has pale blue flesh under his dark, purple-blue skin. This flour is great for baking because of its mealy texture. The hue of All-Blues remains truest when cooked in the oven, microwave, or fryer; when boiled, the meat turns a muddy grey. The nutty flavor is so faint that some people don’t even notice it.
All varieties of immature potatoes are referred to as “new potatoes” because they are gathered in the early summer before the vines die back. Their skin is paper-thin and soft, making them a popular food to boil in their whole before tossing with butter and fresh parsley. They can’t be stored as long as full-grown potatoes can.