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Originally Posted by murphmitch
Waxy potato?
There are basically two types of potatoes. Waxy and starchy (sometimes called meally) potatoes. In general "smooth skinned" potatoes are waxy and rough skinned potatoes are starchy. There may be exceptions, and there are also varieties and hybrids that contain features of both.
Smooth-skinned like new potatoes, red potatoes, yukon gold... are waxy potatoes. Great for potato salads (because they hold their shape) and boiling. They're not as creamy when mashed, but if you like "chunky" mashed potatoes, waxy potatoes or a blend of waxy and starchy is very good.
Russets and other starchy potatoes make the best bakers, but they also absorb much more butter (if you put butter on your tater). Bakers make a very creamy mashed potato. They're higher in calorie and especially if overcooked and lose their shape very easily in potato salad (you end up with a mashed potato consistency).
Both can be fried, but you get a very different result. Smooth skinned make a decent "American fries" style fried potato, but they don't have the creamy texture when deep fried that starchy potatoes do, so they're not so great for french fries.