The russet—a large starchy potato with rough, brown skin and white flesh—is the most popular variety in the United States. These guys break down easily, so they’re ideal for baking and mashing ...

There are three main types of potatoes to choose from at the store: starchy, waxy, and those in between (which are referred to as “all-purpose”). The trick is knowing which potato works best in which ...

No peeler needed here! Keeping the skin on adds flecks of color and a hearty texture to these mashed red potatoes. Marcia Kiesel, a former Food & Wine test kitchen supervisor, is an experienced chef ...