Know your spuds

A spud is a spud you say? Well that’s not the case. Just like humans come in all shapes and sizes, with different personalities – so do potatoes. It’s all a matter of what floats your boat.

Depending on whether you want to mash, boil, roast, bake or chip your potatoes, knowing which works best is the key to consistently perfect spuds. Potatoes are one of the most versatile natural foods that can be cooked in so many different ways, so to get great results you need to pick the right type of potato.

There are more than 100 varieties of potatoes grown in Northern Ireland. To make your shopping hassle-free I’ve put together this handy guide to help you get spud-tastic results every time.

The Smooth Talker 

For boiling, salads and stews

Waxy potatoes hold their shape and have a firm bite, so they’re great for salads or simply boiled and dressed with butter. These potatoes have high water content and are low in starch.



Home Guard

Maris Peer

The sensitive soul 

For roasting, mashing, chips & wedges

Floury potatoes fluff up when they’re cooked, making them perfect for chips, roast potatoes or baking. They need a lot of tender loving care (TLC) when boiling!
They have a low water content (typically above 21% dry matter) and are high in starch, with a dry and delicate texture, break up easily when cooked.

(British) Queen


Arran Victory

Kerr’s Pink

The All Rounder 

General Purpose varieties suitable for most types of cooking

There are varieties that fall in the centre, holding both waxy and firm qualities. These make great all-rounders, and tend to have the creamy consistency needed for a smooth mash.
These guys have moderate starch levels and moisture content and so are neither too floury, nor too waxy – some might say they are just right!

Maris Piper




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