Other
Floury Potatoes
Potatoes with high starch and low moisture, so the cooked flesh turns fluffy and breaks apart. They are tubers of Solanum tuberosum, varieties such as Maris Piper or russet.
Origin
The potato is an Andean crop. Floury varieties were selected for mashing and roasting.
Flavour
Mild and earthy. Texture is the reason to choose them.
How to use it
Mash, roast, or chip them. They fall apart in a long boiled salad.
Storage
Cool, dark, and dry, never in the fridge if you can help it. Green and sprouted tubers should be discarded.
Recipes using it
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