Good for Baking, Mash & Chips
Floury varieties contain high starch and low moisture content. The result is potatoes with dry, flaky flesh that breaks down and fluffs up when cooked absorbing other liquids and flavours – especially milk and butter. Unsurprisingly, these are best for making mash, toppings and fluffy baked potatoes
These are more likely to have thicker skins and harvested later in the season.