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Potatoes for mash

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Among the numerous varieties of potatoes offered to gardeners, some are particularly suited for making mashed potatoes, soups, and gnocchi. These potatoes, such as Bintje or Agria, form tubers with a floury and soft flesh that easily breaks apart and mashes without becoming sticky. The Caesar potato, meanwhile, is the queen of winter soups.

The Potato – Solanum tuberosum, from the Solanaceae family - is an essential root vegetable to grow and to eat. It is a perennial plant grown as an annual, developing tubers as storage organs. There are three main categories of potatoes: firm-fleshed, floury-fleshed, and waxy-fleshed varieties. Whether for use in gratins, baked, boiled, fried, stuffed, etc., they are chosen based on their characteristics. The potato is a highly nutritious food and as such has become a staple in many regions of the world.

 

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Blight-resistant Potatoes
Blight-resistant Potatoes
Original and colourful Potatoes
Original and colourful Potatoes
Early Potatoes
Early Potatoes
First early Potatoes
First early Potatoes
Second early Potatoes
Second early Potatoes
Late Potatoes
Late Potatoes
Baking Potatoes
Baking Potatoes
Steaming Potatoes
Steaming Potatoes
Potatoes for chips
Potatoes for chips
Potatoes for mash
Potatoes for mash
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