Have you ever tried to mash a potato that simply wouldn’t, or have your boiled potatoes disintegrated? Your culinary disasters may simply be due to using the wrong potato type. You might have seen a recipe asking for a floury variety or a TV chef using a waxy type. Many people phone us to ask if we can supply a baking potato or ask which potato is the best for roasting. It is so true that many potatoes have one or two distinct purposes while others can be seen more as all-rounders.
The three types are Fluffy (also called Floury), Salad (also called Waxy) and Smooth. As a general rule, most potatoes tend to fall into one of two categories; fluffy or salad. Salad potatoes hold their shape and have a firm bite, so they’re great for salads or simply boiled and dressed with butter. Floury potatoes, on the other hand, fluff up when they’re cooked, making them perfect for chips, roast potatoes or baking. But there are varieties that fall in the centre, holding both waxy and firm qualities and these are defined as smooth. These make great all-rounders, and tend to have the creamy consistency needed for a smooth mash.
Have a look at some different varieties of potatoes and find out more about Fluffy, Salad and smooth varieties.
