Russet potato
| Form
|
Fresh
|
| Role
|
Starch · fluffy mash
|
| Storage
|
Cool, dark, 1–2 months
|
| Season
|
Harvested Sep–Oct; stored year-round
|
| Allergens
|
none flagged
|
| Pantry staple
|
no
|
| Price
|
$0.99 / lb
|
| Nutrition
|
| Each
|
168 kcal · 213 g
|
| Per 100 g
|
79 kcal
|
| Approximate; enter values from a source you trust.
|
Description[edit]
High starch, low moisture: the potato for mashing and baking. Waxy potatoes hold their shape and turn gluey when mashed.
Find out more[edit]
Used in[edit]
Can stand in for[edit]
Russet potato
Substitutions[edit]
| Use instead |
When its job is |
How much |
Confidence |
What changes
|
| Yukon Gold potatoes (Russet potato)
|
any
|
× 1
|
medium
|
Yukon Gold mashes creamier and needs less butter; skip the ricer and use a masher.
|
