WAXY POTATOES Waxy potatoes contain more water and less starch than floury potatoes. While there are around 300 potato varieties around the world, only 15 are commercially available in UK stores. Pour in water so that it just covers the potatoes. They absorb the flavors better than waxy potatoes. Here’s how: Boil the potatoes until soft all the way through, test with a skewer. Most people avoid waxy potatoes when making mash or purée. It’s unnecessary because they lose flavor and nutrients. It has 'bonny blue eys' - violet really :0) - an excellent visitor to the showbench. The harvest date for all potatoes is not only dependent on when you plant your seed potatoes, it also depends on the weather conditions throughout the growing season. Floury potatoes are high in starch, but low in sugar and moisture. This means that they still hold together when heated, despite the fact that heating means that the starch hardens and the dry matter – the parts of the potato that aren’t water – expands. Go for organic potatoes, rinse them and wipe off any dirt. Learn the art of boiling potatoes: Remember to choose potatoes that are the same size – or cut bigger potatoes in half – when boiling them, so that they are all done at the same time. Floury potatoes contain more dry matter – the part of the potato that isn’t water – and starch than waxy potatoes. A floury one will almost always sink to the bottom of the jug, while a waxy one will float. A cellar or a pantry is the perfect place to store them. Pour in water so that it just covers the potatoes. All-purpose potatoes are somewhere between floury and waxy in terms of starchiness. Try papas arrugadas: Small potatoes are boiled in a small amount of water with a large amount of salt until the water has evaporated. Enjoy! But on average you can expect your Wilja potatoes to be ready for harvest some time between the second and last weeks of July 2017 in your area of the UK. Choose between creamy varieties – ideally with Dijon mustard – or throw a vinaigrette over the hot potatoes and slice in some spring onions or leeks. In professional kitchens, mashed potato and potato purée play completely different roles. Rinsing may have set in motion processes that make the potato unsuitable for eating. Fried potatoes: Cut them into dice and fry with other root vegetables, for example. Peel potatoes and cut them into slices but not all the way through. Or there’s a rough and ready kind of mash that isn’t smooth at all: Creamy mashed potatoes with butter and milk makes the perfect base for bangers and mash or meatballs. Estimate about 20 minutes. Table 2: comprehensive list of some 150 odd potato types by category – waxy, floury or all-purpose For a whole host of other posts about potatoes follow this link . In order to make the perfect mashed potato, with great texture and deep flavour, choosing the right potato is vital. In his encyclopaedia of kitchen science, McGee on Food and Cooking, US writer Harold McGee explains that floury potatoes are denser and have more dry starch in their cells. -Red, rosy skin, but can have white, yellow, or even red flesh. Choose slightly smaller, floury potatoes instead of baking potatoes, which tend to be far too big (if you insist on huge ones, stick the in the microwave for a bit first.). It’s unnecessary because they lose flavor and nutrients. Potato breeders and food scientists divide them up into broad categories, usually mealy and waxy. Dip them in a hot red or green sauce: mojo rojo or mojo verde. ... Kestrel: This is a relatively new variety, grown since 1992. Floury potatoes need to be cooked to come into their own. Broadly speaking, they fall into two main categories, with flesh that is either floury or waxy in texture when cooked.