/ck/ - Food & Cooking

potatoes 101 class

waxy varieties include Charlotte, Maris Peer, and Jersey Royals,Red Bliss or New Potatoes

less starch, like most red-skinned potatoes

Starchy: Like the classic Idaho or Russet, these potatoes are (obviously) high in starch and low in moisture. They’re fluffy, making them great for boiling, baking and frying, but they don’t hold their shape well, so they should be avoided in dishes like casseroles, gratins and potato salads.

Waxy: Like Red Bliss or New Potatoes, these have a low starch content and are often characterized by a creamy, firm and moist flesh that holds its shape well after cooking. They’re typically great for roasting, boiling, casseroles and potato salads.

All-Purpose: These potatoes have a medium starch content that fall somewhere in between the starchy and waxy potatoes. They’re a true multi-purpose potato, and therefore can be used for just about any cooking application. example is the Yukon Gold.
potatoes are mostly bland which why they feed them to people with stomach problems
anything you want can go into a potatoe dish
and mashed or riced potatoes are science projects add anything you like and see what happens. don't understand why people make cooking complicated and potatoe anything is the easiest to make , why do you think they have children do it at thanksgiving.