Starchy potatoes (type c)

Description

Starchy potatoes (type C) have a dry, crumbly texture and light yellow flesh; when cooked, they break down into a fluffy mass, and the flavor is delicate, slightly sweet, and neutral, which is well complemented by additions. They are rich in starch, primarily providing complex carbohydrates, as well as vitamin C, vitamin B6, potassium, and small amounts of fiber when consumed with the skin. Thanks to potassium and vitamin C, they support electrolyte balance and immunity, and cooled mashed potatoes may contain beneficial resistant starch for gut microbiota. In the kitchen, type C is perfect for mashed potatoes, purées, baking, gnocchi, pancakes, and crispy fries and chips, but it is not suitable for salads where a firm consistency is needed. Store potatoes in a cool, dark, and well-ventilated place (about 4–10°C), away from light and ethylene-producing fruits; avoid plastic bags and the refrigerator to prevent starch from turning into sugars and to avoid green discoloration.