Which type of potato is preferred for baking, frying, puréeing and making casseroles?

Mealy potatoes are preferred for baking, frying, puréeing, and making casseroles due to their high starch content and low moisture levels. This composition results in a dry and fluffy texture when cooked, which is ideal for creating light and airy baked potatoes. When fried, mealy potatoes become crispy on the outside while maintaining a tender interior, making them perfect for French fries and other fried dishes.

For puréeing, the texture of mealy potatoes allows for smooth and creamy results without the gumminess that can occur with other types of potatoes. Additionally, in casseroles, their ability to absorb flavors while maintaining structure contributes positively to the overall dish.

Waxy potatoes, which have a lower starch content and higher moisture, are better suited for boiling and salads where a firmer texture is desired. New potatoes are typically waxy and are best for boiling or steaming. Sweet potatoes, while delicious and versatile, have a distinctive flavor and texture that does not align with traditional potato uses for baking, frying, or puréeing in the same capacity as mealy potatoes.