The Difference Between Waxy, Starchy, and All-Purpose Potatoes

Whatever your preference—waxy, starchy, or all-purpose potatoes—there's no question that the tubers are a staple in nearly every home kitchen. And no wonder; potatoes are easy to work with and can be used in infinite ways. Each type of potato has different levels of starch and moisture, so to achieve the best results, you need to choose the right one for your scalloped potatoes, potato salad—or whatever tater recipe you decide to tackle. We spoke to chefs and produce experts to learn more about the differences between this trio and the suggested ways each type should be cooked.

Main Potato Categories

Chefs tend to categorize potatoes based on preferred cooking methods, says RJ Harvey, RDN, CEC, and director of culinary at Potatoes USA. But for the general population, these root vegetables are usually split into three types: waxy, starchy, and all-purpose potatoes.

Waxy Potatoes

Waxy potatoes have less starch and a slightly sweeter flavor than starchy potatoes and a firm, moist texture when cooked, "making them optimal for dishes where you want potatoes to maintain their shape," says Kenneth Bower, director of produce merchandising at Baldor Specialty Foods. This includes dishes like potato salads, gratins, and galettes, as well as cooking methods like boiling and grilling, he says.

Types of Waxy Potatoes

Examples of waxy potatoes include red potatoes, fingerlings, new potatoes, and baby potatoes.

How to Use Waxy Potatoes

As these varieties tend to hold their shape during cooking, they're not recommended for mashed potatoes.

• Best uses: For example, red potatoes typically make heavy and gluey mashed potatoes, but they're fantastic in stews, braises, and soups, says Harvey.
• Simple prep: Fingerlings and baby potatoes can be added to stews and soups whole, or simply roasted for a delicious side dish. "These little potatoes are easy to prep, because they do not require any peeling and slicing," adds Harvey.

Starchy Potatoes

As the name suggests, starchy potatoes are high in starch and low in moisture, says Amy Eubanks, chef and senior team leader of global culinary development at Whole Foods. Their flavor is neutral and mild, while their texture is fluffy and smooth, notes Bower.

Types of Starchy Potatoes

The classic russet is a common starchy potato, along with Idaho potatoes (i.e., russets grown in Idaho), and most sweet potatoes.

How to Use Starchy Potatoes

Due to the high starch content, starchy potatoes break down easily during cooking, explains Eubanks.

• Choose these methods: This makes them ideal for making mashed or baked potatoes, as well as French fries with a fluffy interior and crisp exterior.
• Skip these preparations: In contrast, starchy potatoes aren't ideal for dishes that showcase the vegetable's texture and shape, such as gratins or potato salads, notes Eubanks.
• Avoid these, too: Similarly, starchy potatoes won't fare well in soups, stews, or other dishes that use wet cooking methods, as they tend to fall apart when simmered in liquid, says Harvey.
  

Watch the Moisture

With that in mind, the key to successfully preparing starchy potatoes is to minimize the amount of water they absorb, says Harvey. His tricks of the trade include:

• One method is to swap boiling for steaming when preparing potatoes for mashing. 
• You can also cut the tubers into larger chunks, which reduces water absorption, says Harvey. "While [bigger pieces take] longer to cook than a smaller dice, you'll see that the result is mashed potatoes that are light, fluffy, and melt in your mouth," he says. 
• It's also wise to avoid overworking starchy potatoes, which can result in a gluey mashed concoction.

All-Purpose Potatoes

"All-purpose potatoes strike a balance between starchy and waxy types. They have a moderate starch content, versatile texture, and thin, edible skin," says Bower.

Types of All-Purpose Potatoes

Popular types of all-purpose potatoes include Yukon Gold, white potatoes, and purple potatoes.

How to Use All-Purpose Potatoes

All-purpose potatoes are often used by home cooks, as they can be boiled, mashed, roasted, fried, and baked, says Bower. Thus, the tubers are fitting candidates for a wide range of recipes, from creamy mashed potatoes to hearty winter soups.