Floury Potatoes

Floury potatoes are varieties with a high starch content and low water content. After cooking they have a crumbly, soft texture and mash easily into a smooth, creamy consistency. Their flavour tends to be richer and more pronounced than that of waxy varieties. In the kitchen they are indispensable wherever a smooth, homogeneous mass is needed, for mashed potatoes, potato dumplings, gnocchi, potato dough or thickening soups and sauces. Their low moisture content means they absorb butter and cream well, resulting in an exceptionally creamy mash. Well-known floury varieties include Agria, Désirée and Maris Piper.