The color codes of potato bags are a handy help when grocery shopping. It matters what kind of potato you choose for cooking. Varieties with a lot of starch and therefore break down more easily are best suited for baking potatoes. Mashed potatoes are also always made from floury varieties. Varieties such as Puikula, Jussi and Rosamunda are floury. On the other hand, solid varieties that stay together even when boiling in a pot are best suited for soups, potato salad and boiled potatoes. Stable varieties include Annabelle, Siikli and Soraya.
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What is the difference between a universal potato and a solid potato?
