Here’s a thought: Would life be (just a tad bit) easier if, at the grocery store, potatoes were divided into “waxy,” “floury,” and “in-between” categories?
If you’ve ever bought a couple of russets thinking you were going to make potato salad, or a pound of fingerlings thinking they’d make a really unique mashed potato situation…you feel my pain. Waxy and floury potatoes are not interchangeable—your gloppy potato salad or gluey mash will have alerted you to that truth.
But what do these categories even mean, which type is best for what use, and what common potatoes fall in each group?! And is there a kind of potato that will almost surely work in any situation?
You have questions, and we have answers:
Waxy
New potatoes, Red Bliss, pee wees, fingerlings! These potatoes, which are often small (and apparently, fun-named?), have thin, smooth skin and creamy, almost shiny flesh. They’re also known for their particularly potato-forward flavor. Because waxy potatoes are relatively low in starch and high in moisture, their cells stay intact when they’re cooked, meaning that slices or cubes hold up when boiled or baked.
Waxy potatoes will hold their shape when boiled—and dressed with a ton of cheese and pepper.
This makes waxy varieties the best choice for dishes where you want the potatoes to maintain their shape: Think potato salad, gratin, smashed crispy potatoes, cacio e pepe potatoes, or a tray of salt-roasted spuds.
But beware: They won’t break down into a creamy spoonable mash, and they’re not great for that classic baked and butter-topped beauty.: The interior ofr a waxy potato is firm (even a bit squeaky) rather than fluffy or yielding.
Floury
Higher in starch and lower in moisture than waxy potatoes, the floury varieties, like matte-skinned russets and Idahos, fall apart when boiled (the starches harden and expand, causing the skin to split and the interior to crumble into meal).
