Starchy Potatoes
Dry, fluffy Russet and Idaho varieties prized for creamy mashes, roasting, and frying due to high starch content and open texture
Storage
Store unwashed potatoes in a cool, dark, and well-ventilated pantry or cellar at 45–50°F. Avoid refrigeration to prevent sugar conversion. Typical field-fresh shelf life is four to six weeks, but months if stored well. Discard any with green spots or soft eyes. Offset spoilage by keeping away from onions and rub cut surfaces with lemon juice to prevent browning.
Shelf Life
When stored in a cool, dark place without washing, lasts four to six weeks.
Flavor & Texture
When raw, starchy potatoes have a firm, dry crumb and mild earthy flavor. Roasting caramelizes their edges into crisp, golden crusts, while boiling and mashing yields fluffy, creamy interiors. Fingerlings and waxy types hold shape better, but Russets excel at light, airy textures when whipped.
Prep Tips
Leave skins on small Russets for texture or peel large ones for smoother mash. Trim any green or sprouted eyes and remove blemishes. Cut into uniform chunks to ensure even cooking. Drain thoroughly and return to pot to steam-dry excess water before mashing.
How to Use It
- Perfect for classic buttery mashed potatoes or loaded baked potato toppings.
- Roast with rosemary and garlic until crispy for hearty side dish.
- Fry shredded into hash browns or potato pancakes with onions.
- Use in soups and chowders for natural thickening and body.
- Use in place of flour or cornstarch as a binder in most recipes.
Tastes Great With
butter, cream, chives, rosemary, garlic, sour cream, beef, cheese, parsley, bacon
Watch Out For
Starchy potatoes darken quickly if cut and exposed to air; rub with acidulated water or lemon juice to prevent browning. Avoid overcrowding when roasting to ensure crisp edges. Watch for soft spots indicating early spoilage.
Fun Fact
Russet potatoes were developed in the 1870s from the early 'Burbank' variety by Luther Burbank and revolutionized American agriculture with their high yields, leading to Idaho becoming famous for potato production. Now they're the backbone of countless dishes worldwide.