Russet Burbank Potato
The russet Burbank potato is a large potato cultivar with dark brown skin and few eyes. Its flesh is white, dry, and mealy, and it is good for baking, mashing and french fries.
Round White Potato
The white potato is a small round to long shape with white or tan skin. Its flesh is white, slightly creamy, slightly dense, thin and delicate. It is good for steaming/boiling, mashing and frying, and especially salads. White potatoes hold their shape well after cooking.
Canning White Potato
White potatoes for canning should be the “waxy” or “boiling” kind. Different types of potatoes have different amounts and types of starches and they react to heating differently. You want a potato that keeps its shape and texture well after a lot of heating, and not one that falls apart, becomes “fluffy” after cooking, and is better for mashing. Many white round potatoes with thin skins fall into this category with red-skin potatoes too.