FAQs
Russets or all-purpose baking potatoes are high in starch and low in moisture. In soups, they will soak up the liquid and lose their shape. This makes them the ideal choice for making creamy soups or thickening a runny soup. Try using Russet potatoes to create the perfect Loaded Potato Soup.
Does it matter what potatoes you use? ›
The Potato You Use Makes All the Difference
For example, you might prefer to use a starchy potato instead of a waxy potato in your potato salad because you like how it soaks up the dressing. Or you might like how a starchy potato breaks down and adds thickness to your soup.
How do you pick the perfect potato? ›
Squeeze each potato to check their firmness. The best potatoes are firm. Going soft is one of the first indications that a potato is going bad. Look for potatoes that are clean and have smooth skin.
Which potato is considered the best all purpose product to cook in various methods? ›
Yukon Gold potatoes are often considered to be “all-purpose” potatoes, as they work well in a variety of different dishes. They have enough starch for their interiors to become creamy when heated in the oven, and are waxy enough to keep their shape as they form a pleasantly crunchy crust.
What potatoes don't get mushy in soup? ›
Potatoes that are low-starch and high-moisture hold together better. Yukon Gold potatoes are on the medium-starch side and will hold their shape in soups. Red potatoes fall into the low-starch category, as do smaller, newer potatoes. Fingerling potatoes will do well in soups, as will long white potatoes.
Should I soak potatoes before putting them in soup? ›
Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes.
When should you not use russet potatoes? ›
When making potato salad, stick to the firmer, less-starchy potatoes like red potatoes or Yukon Gold. Starchier potatoes don't hold their shape, so they aren't a good option for salads. Avoid them for soups, as well, unless you intend to puree or mash them into the broth.
Is Yukon Gold or russet potatoes better? ›
When cooked, Yukon Golds tend to be creamy and luxurious, making them perfect for mashed potatoes. Russets stay fluffy and light, making them perfect for frying. Both potatoes are low in fat and sodium and free of gluten and cholesterol. However, russets have about 50% more fiber and 25% more protein than Yukon Golds.
What are Yukon Gold potatoes best used for? ›
That's why they are often the potato of choice to make mashed potatoes. If you're looking to make velvety, subtly-sweet mashed potatoes, try this Yukon gold mashed potatoes recipe. One of our favorite ways to use Yukon gold potatoes is in a breakfast fried potato hash.
What are Russet potatoes best used for? ›
Russets are ideal for light and fluffy mashed potatoes. They also fry up crisp and golden brown, and are the potato of choice for baking. The delicate flavor and fluffy texture of baked russets goes well with a variety of toppings, from traditional sour cream and chives to spicy and bold Mediterranean or Latin flavors.
Possibly the most well-known potato variety, Maris Piper has a pale golden skin, with creamy white flesh. They're famous as the original all rounder potato as their texture lends itself to a range of cooking methods. From frying to boiling and roasting – they're great for chips, wedges, mash and roast potatoes.
What is the russet potato secret you should know before cooking? ›
When frying, the ideal russet is a variety with low sugar content, as potatoes with more sugar will fry up darker and may absorb more oil. When baking, potatoes with more moisture, like Russet Norkotahs, bake up creamier than the others, which produces the classic fluffy, slightly grainy texture.
Which potatoes are best for soup? ›
Best Potatoes for Soup
To make a potato soup, using russets or all-purpose baking potatoes can be best as they are high in starch and low in moisture. When you use these in soups, they can soak up the liquid and lose their shape. This makes them ideal for a thick, creamy soup.
What potatoes do chefs use? ›
Round White AKA Chef Potatoes
B is the most common in foodservice.
What is the best potato for a diabetic to eat? ›
Best type of potatoes for diabetes
Sweet potatoes are one of the best types of potato for people with diabetes, as they are low-GI and contain more fiber than white potatoes. Sweet potatoes are also a good source of calcium and vitamin A. Carisma potatoes, a variety of white potato, are another lower-GI option.
Are Yukon Gold and Yellow potatoes the same? ›
The Yukon Gold potato, though yellow fleshed, is a cross between a yellow and a white potato and is usually labeled as such. A “yellow” or “gold” potato is not a Yukon Gold potato, but all three potatoes have similar starch contents and flavors and can be used interchangeably in recipes.
Why aren't my potatoes getting soft in my potato soup? ›
It's best to use fresh, firm potatoes. Acidic Ingredients: If your soup contained highly acidic ingredients (e.g., tomatoes), it could have affected the texture of the potatoes. Acidic ingredients can slow down the softening process of potatoes.
What is a substitute for Yukon Gold potatoes in soup? ›
White Potatoes
They work well in mashed potatoes, soups, and stews, adding a creamy consistency. White potatoes can be baked, boiled, mashed, or used in casseroles. Their versatility makes them a suitable substitute for Yukon Gold potatoes in various recipes.
How to keep potatoes from getting mushy in soup? ›
Cut the potatoes into rissolettes and blanche them (i.e. cook them briefly, not to full doneness). Use the water you used in the soup and put the potatoes back in when you go to warm the soup again for serving. Since they're cut fairly small, they should be just about done without being mushy when you go to eat.
