Types of Potatoes and Their Uses

Potatoes that will absorb a lot of moisture when cooked making them separate and become fluffy

Potatoes that hold their shape with cooked but can also absorb moisture which can be great for mashing

potatoes that are picked immaturely so that they have less starch content and are considered new potatoes

high starch and low moisture potato that has thick skin that ranges from light to dark brownish red, popular for canning, baking, and casserole recipe

from Asia and has more natural sugar than all potatoes flesh and skin range from white to deep red

cross between a white russet potato and a yellow fleshed potato

toxin found when potatoes are introduced to sunlight and chlorophyll starts to form

chemical reaction between the air and sugars and starches in potatoes causing browning

seeds from pod producing plants

grasses that grow edible seeds