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Cooked potatoes, with a small amount of milk added, that have been mashed to a smooth fluffy consistency.

Vegetables with large, edible, bulb-like roots that are high in nutrients but low in calories, and most do not contain fat.

Similar to a traditional Potato Soup flavored with cheese and bacon, this soup provides a tasty alternative for a milk or water-based soup with only potatoes.

A variety of potato that is more evenly round and a bit smaller in width than the russet potato. The round white potato has a medium level of starch, which is considered lower than the starch level of a russet.

A variety of potato that is more evenly round and a bit smaller than the russet potato. The white round potato a medium level of starch, which is less starch than the russet and a finer texture.

A small, narrow potato (generally 2 to 4 inches in length) that is actually a very young tuber. The potato has a finger-like appearance and a firm texture that varies from moist to dry, with a flavor that ranges from a mildly sweet to rich and nutty.

A variety of potato which is harvested very early in its growth. This potato is removed from the vine while the leaves on the plant are still green, growing to an approximate diameter of 2 inches.

A type of flour produced by grinding dried yams into a powder. A yam is a hearty tuber that does not have the sweet taste of a sweet potato, but instead may have flavors that range from bland to earthy, slightly smoky in taste, or nutty and only moderately sweet.

A variety of potato that is excellent as a new potato but is also grown and marketed as a maincrop potato.

Yellow potatoes have skins and flesh that ranges from pale yellow to golden yellow. Their flesh has a buttery flavor and they are used for baking, boiling, roasting, and mashing.

One of several varieties of medium size round red or white potatoes that are suitable for boiling, as well as roasting or frying.

A variety of a true yam, which is known as “ube” or “ubi” in the Philippines. It has rough textured, dark colored skin and a light purple colored flesh.

A type of flour produced from cooked, dried, and ground potatoes. It is used as an ingredient in potato based recipes to enhance the potato flavor and is often mixed with other types of flour for baking breads and rolls.

A kitchen utensil used to puree potatoes after they are cooked or to puree other soft foods for making food dishes requiring a smooth textured ingredient.

A small to medium sized squash ranging in diameter from 5 to 7 inches. Round and hard skinned, the inner, somewhat stringy flesh has a mellow, but sweet flavor similar to sweet potatoes.

A flavorful, starchy tuber that can range in shape from a small and kidney-shaped variety to a larger barrel shaped root, similar to a sweet potato.

A type of potato, such as a russet or white potato, that have brown skins and white flesh and are commonly used for baking, but can also be used for mashing, frying, broiling, or deep fat frying (French fries).

A brown skinned, oblong potato with a white interior, which is one of the most popular potatoes. It has a rough skin with numerous eyes and can grow quite large.

They are medium sized with thin red skin and white flesh that has a crisp, waxy texture. They are good potatoes for boiling, steaming, and roasting.

They are medium sized with thin red skin and white flesh that has a crisp, waxy texture. They are good potatoes for boiling, steaming, and roasting.