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A name used to refer to different varieties of white potatoes. Potatoes were a major crop in Ireland and were brought to New England by the Irish immigrants in the beginning of the 18th century.

A potato dish originating from Switzerland that is traditionally made with boiled potatoes that are grated and fried.

A potato variety that is a cross between the South American wild, yellow potato and the North American white resulting in a light yellow skin, a fine-grained texture and a rich buttery flavor.

A potato dish that is prepared by dicing or mashing potatoes, mixing the potatoes with seasonings, and in some instances, adding cream or milk.

The most popular tuber vegetable in the world, which is available in hundreds of varieties. Some varieties are better for specific purposes than others, such as red potatoes, which are best for boiling, and russets, which are best for frying and baking.

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

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.

Varieties of potatoes that are harvested in the early stages of its growth, before it matures, in order to keep it small and tender.

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 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 tuber vegetable originating from Central America that is typically referred to as either a Sweet Potato or yam in the U.S.

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 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.

A white fleshed sweet potato, having a dark pink to burgundy colored skin, which is drier and not as sweet as a regular sweet potato.

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

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.

Made to improve the flavor of baked potatoes, this kitchen utensil is a unique tool for microwave baking.

Made in the same manner as a fried potato chip, Sweet Potato chips are thin, curled or flat in shape, and crunchy-textured.