About Potato Texture

Food scientists group potatoes by their texture. Potato texture can be explained by two prominent characteristics:
     1. The Solids Content which is measured by specific gravity readings that compare a particular variety's density to the density of water. A low solids potato will be moist, a high solids potato will be dry.
     2. The Ratio of Two Starch types
          a. A potato high in the straight starch, Amylose, will be mealy or floury when cooked.
          b. Conversely, a potato which is high in the branched starch, Amylopectin, will hold firmly 
          together in cooking (think of "pectin" which makes strawberry jam jell).
Knowing the texture of the potato helps to unravel the mystery of how it will perform a given cooking task. Texture then, can help you choose which variety or potato group works best for a given recipe.

	Soft Moist	Creamy Mid-Dry	Mealy Dry
	Steamed Au Gratin Sauteed Adirondack Red All-Blue	Baked Steamed Creamy Soups Carola Rose Gold	Baked Mashed Fried Swedish Peanut Butte
	Waxy Moist	Waxy Mid-Dry	Firm Dry
	Boiled Soups & Stews Salads Onaway Reddale	All Purpose Baked Boiled Salads Caribé Elba Prairie Blush Rose Finn Apple Russian Banana King Harry	Baked Boiled Fried Red Cloud Yukon Gold Island Sunshine
	Moist...	Solids Content	...Dry

The above uses ought to be considered guidelines only; for an adventurous cook they are rules made to be bent through experimenting with the qualities of the different varieties. For example, every one of our varieties is good baked; the dry ones, like Butte, will be fluffier; the waxy and moist, like Reddale will be firmer. And the small baby tubers are every bit as good baked as are the large, only they cook quicker. Additionally, you’ll find all of our potatoes can be boiled, though dry selections, like Swedish Peanut, are more likely to fall apart when overcooked than a moist or waxy variety like Caribé.

Your potatoes are wonderful! FD Drums, PA

These are better than any potatoes we've ever tried! VK Puyallup, WA