What is the difference between Russet potatoes and Idaho potatoes?

Russet potatoes are a specific variety, while Idaho potatoes are any potatoes grown in Idaho, which are most often Russets.

Are Idaho potatoes the same as Russet potatoes?

No, Idaho potatoes are a geographic designation, whereas Russet is a distinct potato variety known for its brown skin and white flesh.

Which is better for baking, Russet or Idaho potatoes?

Russet potatoes are the better choice for baking because their low moisture and high starch content create a light, fluffy interior.

Are Idaho potatoes more expensive than regular Russet potatoes?

Idaho potatoes can be slightly more expensive due to branding and certification costs, but the price difference is usually minimal at retail.

Is it safe to eat green Russet potatoes?

No, it is not safe to eat green Russet potatoes because the green color indicates solanine, a toxic compound that can cause illness.

Can I use Russet potatoes for making French fries?

Yes, Russet potatoes are ideal for French fries because their high starch and low sugar content produce crispy, non-soggy results.

What is the most common beginner mistake when cooking Russet potatoes?

The most common beginner mistake is overcooking Russet potatoes, which causes them to absorb water and turn into a dense, gluey texture.

Can I substitute Russet potatoes for Yukon Gold in a recipe?

Yes, you can substitute Russet potatoes for Yukon Gold, but expect a fluffier, drier texture that may not hold its shape as well.

Why do chefs prefer Russet potatoes for making mashed potatoes?

Chefs prefer Russet potatoes for mashed potatoes because their high starch content yields a smooth, creamy, and fluffy consistency.

Can I switch from using Idaho potatoes to Russet potatoes in my soup?

Yes, you can switch to Russet potatoes in soup, but they will break down more easily, creating a thicker, starchier broth.

Difference Between

Difference Between Russet Potatoes and Idaho Potatoes

Written byNex Virox Team

Editorial Team

Reviewed byVarshal Nirbhavane

Senior SEO & Organic Growth Professional · 5+ years

Published: September 6, 202618 min read

Quick answer

The main difference between Russet Potatoes and Idaho Potatoes is that Russet Potatoes is a specific potato variety, while Idaho Potatoes is a marketing label for potatoes grown in Idaho. Russet Potatoes is a brown-skinned, starchy variety ideal for baking and frying, while Idaho Potatoes is any potato variety, often Russets, cultivated in Idaho's volcanic soil.

Key takeaways

Core distinction: Idaho potatoes are a marketing label for russets grown in Idaho, not a separate variety.
Origin and naming: Russet refers to the brown-skinned potato type; Idaho denotes the state where it is grown.
Performance and use: Both are starchy, ideal for baking, mashing, and frying into crispy french fries.
Best-fit use case: Choose Idaho russets for fluffy baked potatoes; any russet works well for mashing.
Common decision mistake: Assuming Idaho potatoes are superior, though quality depends on growing conditions, not just origin.

Table of Contents18 sections

Difference Between Russet Potatoes and Idaho Potatoes: Comparison Table

Aspect	Russet Potatoes	Idaho Potatoes
Definition	A specific variety of potato with rough brown skin and white flesh.	A marketing term for russet potatoes grown within the state of Idaho.
Botanical Origin	Belongs to the Solanum tuberosum species, specifically the Russet Burbank cultivar.	Refers to the same Russet Burbank cultivar, but with a protected geographic origin.
Governing Standard	No single regulatory body defines what constitutes a russet potato.	The Idaho Potato Commission sets strict growing and quality standards for this label.
Core Mechanism	High starch content and low moisture create a fluffy, mealy texture when baked.	Idaho's volcanic soil and climate produce a dense, dry potato with high solids.
Primary Purpose	Used for baking, mashing, and frying due to its dry, starchy interior.	Marketed for the same uses, with an emphasis on consistent performance in recipes.
Starch Content	Contains a high starch level, typically around 18 to 21 percent by weight.	Maintains a similarly high starch content, often exceeding 20 percent in Idaho-grown crops.
Moisture Level	Holds low moisture, roughly 75 to 80 percent, which aids in crisp frying.	Features a lower moisture profile due to Idaho's dry climate, enhancing fluffiness.
Skin Texture	Has a thick, netted, and rough brown skin that is often left on for baking.	Displays the same russeted skin, but with a slightly cleaner appearance from washing.
Flesh Color	White to pale cream flesh that turns light and fluffy when cooked.	White flesh with a uniform color, prized for its consistent visual appeal.
Shape Profile	Typically oblong and oval with a rounded, somewhat blocky form.	Often longer and more uniform in shape due to selective growing practices.
Size Range	Varies widely, from small new potatoes to large baking specimens over 10 ounces.	Graded into specific size classes, with most falling between 6 and 12 ounces.
Growing Region	Cultivated commercially in many states including Washington, Wisconsin, and Oregon.	Grown exclusively within Idaho's borders, primarily in the Snake River plain.
Soil Requirement	Thrives in well-drained, sandy loam soils with a pH between 5.0 and 6.5.	Benefits from Idaho's volcanic ash soil, which provides natural drainage and minerals.
Irrigation Need	Requires consistent watering, typically 20 to 30 inches per growing season.	Relies on controlled irrigation from mountain snowmelt for uniform moisture.
Harvest Time	Harvested in late summer to early autumn, roughly 90 to 120 days after planting.	Harvested in September and October, after a long growing season in cool nights.
Yield Potential	Produces an average yield of 300 to 400 hundredweight per acre.	Yields are comparable, often reaching 350 to 450 hundredweight per acre in Idaho.
Baking Performance	Produces a light, fluffy interior with a crisp skin when baked at 400°F.	Yields a very dry, mealy texture that holds its shape well during baking.
Mashing Quality	Mashes into a smooth, fluffy consistency, but can turn gluey if overworked.	Mashes into a light, dry texture that absorbs butter and milk readily.
Frying Capability	Fries into crisp, golden french fries with a soft, baked interior.	Produces fries with a low sugar content, preventing dark, bitter browning.
Roasting Behavior	Roasts with a crispy exterior and a soft, fluffy inside, though it may break apart.	Roasts evenly, maintaining structural integrity better than other russet types.
Boiling Suitability	Less ideal for boiling, as the high starch causes the flesh to break down.	Not recommended for boiling; the dry flesh disintegrates quickly in water.
Sugar Content	Contains low reducing sugars, typically under 0.5 percent, preventing discoloration.	Maintains very low sugar levels due to cold storage, ensuring light fry color.
Storage Life	Stores well for 4 to 6 months in a cool, dark, and dry environment.	Has a long storage life, often up to 8 months, due to Idaho's curing process.
Durability	Has a thick skin that protects against bruising and minor mechanical damage.	Exhibits a dense flesh that resists bruising, making it ideal for long-distance shipping.
Cost Factor	Generally priced lower, as it is a common commodity in most grocery stores.	Often commands a slight premium due to brand recognition and certification costs.
Availability	Available year-round in most supermarkets across the United States.	Available year-round, but with a more prominent presence in western US markets.
Brand Recognition	Sells under generic labels like "russet" without a specific origin claim.	Sells under a certified brand, with the Idaho label acting as a quality seal.
Typical Users	Preferred by home cooks and restaurants seeking a versatile, budget-friendly potato.	Chosen by chefs and consumers who value a guaranteed, consistent baking potato.
Key Limitation	Quality varies by region, so texture and flavor can differ between crops.	Limited to Idaho-grown supply, which can face shortages during poor harvest years.
Best-Fit Scenario	Best for everyday baking, mashing, and frying where cost is a primary concern.	Best for baked potatoes where a consistently fluffy, dry texture is critical.

What Is Russet Potatoes?

Russet potatoes are a starchy potato variety with rough brown skin and white flesh. They exist primarily for baking, mashing, and frying because their high starch content creates light, fluffy textures. Their thick skin also makes them durable for storage and transport.

Definition of Russet Potatoes

Russet potatoes are a botanical variety of Solanum tuberosum characterized by netted, russet-brown skin and a high dry-matter content. This high starch-to-moisture ratio yields a mealy, floury texture when cooked. They are classified as a late-maturing, long-oblong tuber primarily used for processing and baking.

Key Characteristics of Russet Potatoes

Characteristic	What It Means in Practice
High starch content	Produces a fluffy, dry interior when baked, ideal for absorbing butter and toppings.
Low moisture level	Prevents sogginess during frying, resulting in crispier French fries and hash browns.
Thick, netted skin	Provides a sturdy barrier that protects the flesh and extends shelf life during storage.
Large, oblong shape	Offers a substantial surface area, making them perfect for twice-baked and loaded potato recipes.
Mealy, floury texture	Breaks apart easily when cooked, which is perfect for fluffy mashed potatoes without lumps.
Mild, earthy flavor	Acts as a neutral base that readily absorbs seasonings, sauces, and dairy products.
Late-season maturity	Requires a longer growing period, allowing starches to develop fully before harvest.
Good storage longevity	Can be kept for months in cool, dark conditions without significant sprouting or decay.
High dry matter ratio	Yields a higher percentage of solids per pound, making them economical for commercial processing.
Versatile cooking range	Performs well in baking, mashing, roasting, and frying, but is not suitable for boiling whole.

Common Examples of Russet Potatoes

Russet Burbank – The classic standard for baking and the primary potato used for McDonald's French fries.
Norkotah Russet – A popular fresh-market variety known for its uniform size and smooth, light-brown skin.
Gold Rush Russet – A disease-resistant variety with a slightly waxy texture, still suitable for baking and mashing.
Ranger Russet – A long, large tuber bred specifically for the frozen French fry processing industry.
Umatilla Russet – A high-yielding variety with excellent frying quality, commonly grown in the Pacific Northwest.
Classic Russet – A newer variety developed for its consistent shape and high resistance to bruising during harvest.
Summit Russet – A variety with high dry matter, making it a top choice for making dehydrated potato flakes.
Blazer Russet – A variety known for its vigorous growth and good performance in both fresh and processing markets.
Premier Russet – A variety with large, uniform tubers that are particularly good for making thick-cut steak fries.
Willamette Russet – A versatile variety that performs well in both fresh market sales and for chipping into potato chips.

Advantages and Limitations of Russet Potatoes

Advantages	Limitations
Creates exceptionally fluffy baked potatoes with a light, airy interior.	Falls apart easily when boiled, making them a poor choice for potato salads.
Absorbs butter, cream, and cheese better than waxy potato varieties.	Has a dry, mealy mouthfeel that some people find unappealing when eaten plain.
Produces crispier, less oily French fries due to lower moisture content.	Requires more careful handling as they bruise and discolor more easily than waxy types.
Offers a long storage life, reducing food waste for households and retailers.	Their thick skin requires more scrubbing and can be tough and unpleasant to eat.
Provides a high yield per acre, making them cost-effective for commercial growers.	Has a higher glycemic index, which can cause rapid spikes in blood sugar levels.
Acts as a versatile base for many recipes, from gnocchi to potato soup.	Contains less vitamin C and potassium than thinner-skinned red or gold varieties.
Their large size makes them ideal for sharing as a loaded baked potato side dish.	Breaks down into a gluey paste if over-mashed, ruining the desired texture.
Holds up well to long, slow roasting, developing a crispy exterior.	Requires more oil or fat to prevent sticking due to their low natural moisture.
Has a neutral flavor that pairs well with bold spices and strong cheeses.	Their flesh can turn grey or black if cooked in water with high iron content.
Is a staple ingredient for commercial food processing, ensuring steady demand.	Is not suitable for recipes needing firm, sliceable potatoes, like gratins or au gratin.

What Is Idaho Potatoes?

Idaho Potatoes are potatoes grown in the U.S. state of Idaho, a region famous for its volcanic soil and ideal growing climate. They exist as a geographic indicator of quality, primarily representing the Russet variety, and are prized for baking, mashing, and frying due to their high starch content.

Definition of Idaho Potatoes

Idaho Potatoes are a certified agricultural product designation for Solanum tuberosum tubers cultivated within Idaho's boundaries, adhering to state grading standards. The term legally signifies a specific origin, not a distinct botanical cultivar, and is most commonly associated with the Russet Burbank variety grown in that state's unique growing conditions.

Key Characteristics of Idaho Potatoes

Characteristic	What It Means in Practice
High Starch Content	Produces light, fluffy baked potatoes and crispy fries due to low moisture.
Thick Brown Skin	Provides a sturdy, rustic texture and helps the potato hold its shape when baked.
White Flesh	Offers a dry, mealy texture that absorbs butter and toppings exceptionally well.
Large Size	Yields generous servings, making them ideal for a single baked potato meal.
Geographic Origin	Guarantees growth in Idaho's volcanic soil, which is rich in minerals and nutrients.
Mild Flavor	Has a subtle, earthy taste that does not overpower accompanying ingredients.
Long Storage Life	Can be kept for months in a cool, dark place without significant loss of quality.
High Dry Matter	Results in a dense, solid texture that is less watery than waxy potato types.
Uniform Shape	Features an oval, slightly oblong form that is easy to peel and cut evenly.
Versatile Use	Performs well in baking, mashing, roasting, and frying applications without falling apart.

Common Examples of Idaho Potatoes

Russet Burbank – The classic Idaho potato, known for its netted brown skin and fluffy white interior.
Ranger Russet – A modern variety bred for disease resistance and consistent frying performance.
Umatilla Russet – A long, smooth-skinned potato that is excellent for making uniform french fries.
Classic Russet – A variety developed for high yields and reliable baking quality in Idaho fields.
Gem Russet – A newer type with a slightly golden skin and a rich, buttery flavor profile.
Bannock Russet – A variety known for its good storage capability and resistance to bruising.
Idaho Baker – A marketing term for large, premium Russets sold specifically for baking whole.
Gold Rush – A russet-type potato with a lighter skin and a creamy texture when cooked.
Summit Russet – A high-yielding variety that produces uniform tubers suitable for processing.
Willamette – A russet-style potato that offers a good balance for both fresh market and processing use.

Advantages and Limitations of Idaho Potatoes

Advantages	Limitations
Produces exceptionally light and fluffy baked potatoes.	Their dry texture can be chalky if they are overcooked or boiled.
Creates crispy, golden fries that hold up well to frying.	They absorb excessive water when boiled, leading to a soggy result.
Has a long shelf life, reducing food waste at home.	Their thick skin requires more scrubbing and is not ideal for eating.
Offers a neutral flavor that pairs with any cuisine.	They lack the waxy texture needed for potato salads or gratins.
Is a reliable, consistent product due to strict state grading.	They are often more expensive than generic potatoes from other regions.
Provides a large serving size, good for hearty meals.	Their high starch content causes a rapid spike in blood sugar levels.
Holds shape well during roasting and frying.	They fall apart easily when used in soups or stews.
Is widely available in most grocery stores across the U.S.	They are not suitable for dishes requiring a firm, sliceable potato.
Has a strong brand reputation for quality and taste.	Their supply can be affected by seasonal weather in Idaho.
Is versatile enough for many cooking methods.	They require more oil or butter to compensate for their dry texture.

Similarities Between Russet Potatoes and Idaho Potatoes

Shared Aspect	How Russet Potatoes and Idaho Potatoes Are Alike
Botanical Category	Russet potatoes and Idaho potatoes both belong to the same Solanum tuberosum species, making them true botanical potatoes.
Primary Purpose	Russet potatoes and Idaho potatoes are both primarily cultivated for human consumption as a staple food crop.
Starch Content	Russet potatoes and Idaho potatoes both have a high starch content, which classifies them as dry or mealy potatoes.
Texture Profile	Russet potatoes and Idaho potatoes both produce a light, fluffy, and dry texture when they are baked or roasted.
Skin Type	Russet potatoes and Idaho potatoes both feature a thick, rough, netted, and brown-colored skin that is typically left on.
Flesh Color	Russet potatoes and Idaho potatoes both have a white or pale cream-colored flesh on their interior.
Cooking Method	Russet potatoes and Idaho potatoes are both excellent choices for baking, frying, and mashing in the kitchen.
Best Use	Russet potatoes and Idaho potatoes are both the preferred variety for making crispy french fries and fluffy baked potatoes.
Harvest Season	Russet potatoes and Idaho potatoes are both typically harvested in the late summer and autumn months of the year.
Storage Life	Russet potatoes and Idaho potatoes both have a long storage life, lasting several months when kept in a cool, dark place.
Growing Region	Russet potatoes and Idaho potatoes are both grown extensively in the Pacific Northwest region of the United States.
Climate Need	Russet potatoes and Idaho potatoes both thrive in cool climates with well-drained, sandy, and loamy soil conditions.
Water Needs	Russet potatoes and Idaho potatoes both require consistent and adequate irrigation to develop properly and avoid defects.
Fertilizer Use	Russet potatoes and Idaho potatoes both benefit significantly from nitrogen and potassium fertilizer applications during their growth.
Disease Risk	Russet potatoes and Idaho potatoes are both susceptible to common potato diseases like late blight and scab.
Pest Threat	Russet potatoes and Idaho potatoes both face threats from pests such as the Colorado potato beetle and wireworms.
Nutritional Value	Russet potatoes and Idaho potatoes both provide a good source of vitamin C, potassium, and dietary fiber.
Caloric Profile	Russet potatoes and Idaho potatoes both offer a similar caloric count, providing about 110 calories per medium-sized potato.
Fat Content	Russet potatoes and Idaho potatoes are both naturally fat-free and cholesterol-free when they are prepared without added oils.
Gluten Status	Russet potatoes and Idaho potatoes are both naturally gluten-free, making them safe for people with celiac disease.
Consumer Base	Russet potatoes and Idaho potatoes are both widely consumed by home cooks, restaurants, and fast-food chains globally.
Retail Price	Russet potatoes and Idaho potatoes are both typically sold at a low, budget-friendly price point per pound in grocery stores.
Packaging Form	Russet potatoes and Idaho potatoes are both commonly sold in loose bulk bins or in poly bags of 5, 10, or 15 pounds.
Processing Use	Russet potatoes and Idaho potatoes are both heavily processed into frozen fries, hash browns, and dehydrated flakes.
Quality Grade	Russet potatoes and Idaho potatoes are both graded by the USDA for size, shape, and external defects before sale.
Size Standard	Russet potatoes and Idaho potatoes are both often sorted into size categories like small, medium, and large based on diameter.
Preparation Time	Russet potatoes and Idaho potatoes both require similar preparation times, needing about 45-60 minutes to bake whole.
Maintenance Need	Russet potatoes and Idaho potatoes both require careful handling and storage to prevent sprouting and green patches from light exposure.
Market Demand	Russet potatoes and Idaho potatoes both consistently rank among the highest-demand potato types in the United States market.
Long-Term Outcome	Russet potatoes and Idaho potatoes both remain a staple, reliable crop choice for farmers due to consistent consumer demand.

Russet Potatoes or Idaho Potatoes: Which Should You Choose?

The deciding variable is geographic origin, not variety. Every Idaho Potato is a Russet, but not every Russet grows in Idaho. If you need a guaranteed baking or frying potato, choose Russet. If you want a certified, state-inspected product, choose Idaho.

When to Use Russet Potatoes

Choose Russet Potatoes when price and availability matter most. Russets grow across Washington, Oregon, and Wisconsin, so they cost less outside the Northwest. They work for large-scale meal prep, mashing, or frying where exact origin is irrelevant.

When to Use Idaho Potatoes

Choose Idaho Potatoes when consistency and certification matter. Idaho's high altitude and volcanic soil produce a higher solids content, which yields fluffier bakes. Use them for restaurant service or special meals where a state-inspected, grade-verified product justifies the premium price.

Common Misconceptions About Russet Potatoes and Idaho Potatoes

Common Myth	The Reality
Idaho potatoes are a specific variety of potato.	Idaho potatoes are not a variety; they are russet potatoes grown in Idaho's soil and climate.
All russet potatoes come from the state of Idaho.	Russet potatoes are grown commercially in many states, including Washington, Oregon, and Wisconsin.
Russet potatoes and Idaho potatoes are completely different foods.	An Idaho potato is a russet, so the two terms describe the same type of potato.
Idaho potatoes are always sweeter than other russets.	Idaho russets are not sweeter; their flavor is similar to russets from other regions.
Russet potatoes are waxy and good for salads.	Russet potatoes are starchy and fluffy, making them poor choices for firm salads.
Idaho potatoes are the only russets good for baking.	Any russet potato, regardless of origin, bakes well due to its high starch content.
Russet potatoes have thin, smooth, red skins.	Russet potatoes have thick, rough, brown netted skins that are easy to identify.
Idaho potatoes are a protected trademark for all US spuds.	The Idaho label is a certification mark, not a trademark covering russets from elsewhere.
Russet potatoes contain more water than other types.	Russets have low moisture, which is why they turn fluffy instead of soggy when cooked.
Idaho potatoes are genetically modified to grow larger.	Idaho russets are not GMO; their size comes from selective breeding and growing conditions.
Russet potatoes are the same as Yukon Gold potatoes.	Russets are starchy with brown skin, while Yukon Golds are waxy with yellow flesh.
Idaho potatoes must be boiled before baking.	Idaho russets bake perfectly from raw; boiling them first ruins their texture.
Russet potatoes are too watery to make good french fries.	Russets are ideal for fries because their low moisture creates a crispy exterior.
Idaho potatoes are harvested year-round in the same fields.	Idaho potatoes are seasonal, with growers using storage to supply them all year.
Russet potatoes have a high glycemic index like candy.	Russets do have a high GI, but their fiber and starch affect blood sugar differently than candy.
Idaho potatoes are always more expensive than other russets.	Idaho russets often cost more due to branding, but prices vary by region and season.
Russet potatoes are best stored in the refrigerator.	Cold fridge storage turns russet starch to sugar; a cool, dark pantry is better.
Idaho potatoes have a unique purple flesh inside.	Idaho russets have white flesh; purple flesh belongs to different varieties like Purple Majesty.
Russet potatoes are unsuitable for mashing.	Russets are actually the top choice for light, fluffy mashed potatoes.
Idaho potatoes are a newer hybrid created in a lab.	Idaho russets are a traditional variety, not a modern lab-created hybrid.
Russet potatoes must be peeled before every recipe.	Russet skins are edible and add fiber, though peeling is fine for smooth dishes.
Idaho potatoes are the same as generic baking potatoes.	All Idaho potatoes are russets, but not all baking potatoes are Idaho-grown russets.
Russet potatoes have a high sugar content naturally.	Russets are low in sugar; their starch converts to sugar only if stored improperly cold.
Idaho potatoes are grown exclusively in volcanic soil.	Idaho russets grow in varied soils, including silt loam, not just volcanic types.
Russet potatoes are a single clone grown everywhere.	Russet is a category with several cultivars like Russet Burbank and Norkotah.
Idaho potatoes are always organic and pesticide-free.	Idaho russets can be conventional or organic; the label alone does not guarantee organic.
Russet potatoes turn black if you boil them.	Russets may darken from enzymes or metals, but proper cooking prevents this issue.
Idaho potatoes are the only choice for a loaded baked potato.	Any russet potato, from any state, makes an excellent base for a loaded baked potato.
Russet potatoes are low in potassium and vitamin C.	Russets are actually rich in potassium and provide a good amount of vitamin C.
Idaho potatoes are a separate species from other potatoes.	Idaho potatoes belong to the same species, Solanum tuberosum, as all cultivated potatoes.

Conclusion

Difference Between Russet Potatoes and Idaho Potatoes comes down to labeling, not variety. Russet is the potato type; Idaho is a regional brand promise. Choose Russet for reliable baking and frying. Choose Idaho-labeled Russets when you want verified growing origin and consistent quality from that state.

FAQs on Difference Between Russet Potatoes and Idaho Potatoes

What is the difference between Russet potatoes and Idaho potatoes?: Russet potatoes are a specific variety, while Idaho potatoes are any potatoes grown in Idaho, which are most often Russets.
Are Idaho potatoes the same as Russet potatoes?: No, Idaho potatoes are a geographic designation, whereas Russet is a distinct potato variety known for its brown skin and white flesh.
Which is better for baking, Russet or Idaho potatoes?: Russet potatoes are the better choice for baking because their low moisture and high starch content create a light, fluffy interior.
Are Idaho potatoes more expensive than regular Russet potatoes?: Idaho potatoes can be slightly more expensive due to branding and certification costs, but the price difference is usually minimal at retail.
Is it safe to eat green Russet potatoes?: No, it is not safe to eat green Russet potatoes because the green color indicates solanine, a toxic compound that can cause illness.
Can I use Russet potatoes for making French fries?: Yes, Russet potatoes are ideal for French fries because their high starch and low sugar content produce crispy, non-soggy results.
What is the most common beginner mistake when cooking Russet potatoes?: The most common beginner mistake is overcooking Russet potatoes, which causes them to absorb water and turn into a dense, gluey texture.
Can I substitute Russet potatoes for Yukon Gold in a recipe?: Yes, you can substitute Russet potatoes for Yukon Gold, but expect a fluffier, drier texture that may not hold its shape as well.
Why do chefs prefer Russet potatoes for making mashed potatoes?: Chefs prefer Russet potatoes for mashed potatoes because their high starch content yields a smooth, creamy, and fluffy consistency.
Can I switch from using Idaho potatoes to Russet potatoes in my soup?: Yes, you can switch to Russet potatoes in soup, but they will break down more easily, creating a thicker, starchier broth.