One potato, two potato … There are basically three types of potatoes — starchy, waxy and in between — and each has its own purpose in the kitchen ...

They’re not a fluffy tater, so if you’re looking to make mashed potatoes, a waxy is a big no-no. Waxy varieties: Dutch Cream: a long oval-shaped potato with a rich yellow buttery flavoured flesh.

In between, there are the all-purpose or mainly waxy potatoes with about 15% starch – the all-purpose potato, so to speak. Chefs tend to use them for anything that involves roasting and frying.

Put the potatoes into a pot and add enough water to cover by 2 inches; add plenty of salt. (It should taste briny as the sea.

It’s important to let the potatoes cool for at least 30 minutes before adding mayonnaise. Adding mayonnaise to a warm salad can cause it to separate and create an oily texture.

Waxy potatoes, like new potatoes, have smooth, dense flesh that holds its shape well when cooked. They work well in salads or simply boiled. Key waxy varieties include Charlotte, Maris Peer, and ...

Potatoes are a worthy of addition to your regular diet – minus the scads of butter and cream, of course. Here’s a guide to their redeeming nutritional qualities and how to add them to your ...

In between, there are the all-purpose or mainly waxy potatoes with about 15% starch – the all-purpose potato, so to speak. Chefs tend to use them for anything that involves roasting and frying.