Russet / Idaho Potatoes: Vegan Cooking Guide
Floury potatoes are high-starch varieties that fall apart when cooked - ideal for mash, roasties, baked potatoes, gnocchi and chips. In the UK, Maris Piper and King Edward are the gold standard. In the US, Russet (Idaho) potatoes are the equivalent. Waxy potatoes (Charlotte, Jersey Royal) are different - they hold their shape and suit salads and gratins.
How to Use Russet / Idaho Potatoes
For the fluffiest mash: cut into even chunks, boil until completely tender, drain and allow to steam dry for 5 minutes before mashing. For roasties: parboil until edges start to fluff, then shake the colander to rough the surfaces, then roast in very hot oil.
Nutrition
Good source of vitamin C, vitamin B6, potassium and resistant starch; the skin contains most of the nutrients.
Chef's Tips
- The secret to perfect mash is drying out the potato fully before adding vegan butter - wet mash is watery mash.
- Maris Pipers roast the best in the UK; their high starch and low water content creates those famously crunchy exteriors.
- Leftover mash can be shaped into potato cakes, fried until golden, and served with any breakfast or side dish.
→ Find the best substitutes for russet / idaho potatoes
Vegan Recipes Using Russet / Idaho Potatoes
Learn to cook with russet / idaho potatoes on video
Our Cook Like A Pro course covers vegan cooking techniques including how to get the most from plant-based proteins, flavour bases and dairy alternatives. Watch step-by-step with chefs Rupert Worden and Lisa Hinze.
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