Medium-Starch Potatoes

All-purpose potatoes; most yellow-fleshed potatoes, including Yukon Gold, Yellow Finn, and German Butterball; most purple-skinned, white-fleshed potatoes, including Purple Viking; some fingerling varieties, including Purple Peruvian, Butterfinger, and Ozette; Kennebec, Katahdin, Caribe, Irish Cobbler.

Potatoes with moderate moisture and starch are often referred to as all-purpose potatoes because they are good cooked by nearly any method. They tend to hold their shape when simmered in soups or used for making potato salad. They are also excellent for sautéing, roasting, braising, and stewing. Do as the French do and use yellow varieties to achieve a dense, creamy texture and buttery flavor in puréed or whipped potato recipes.