Potatoes are usually described as floury, waxy or all-rounder. Floury varieties are great for mashing and baking, while waxy potatoes with less starch and more moisture keep their shape when cooked. See the below guide for more information on potato varieties and their uses.
Variety
Desiree
Dutch Cream
King Edward
Kipfler
Nicola
Pontiac
Purple Congo
Royal Blue
Sebago
Texture
All-rounder
Waxy
Floury
Waxy
Waxy
All-rounder
Waxy
All-rounder
All-rounder
Cooking
Baked, boiled, mashed, salads, wedges; skin on
Baked, boiled, mashed, roasted
Baked, boiled, chipped, mashed, roasted
Boiled, roasted, salads
Baked, boiled, mashed, salads
Baked, boiled, mashed, roasted
Boiled, chipped, mashed, salads; retains purple colour when cooked
Baked, boiled, chipped, mashed, roasted; cream flesh
Baked, boiled, chipped, mashed, roasted, salads; resistant to potato blight…