How Long to Boil Russet Potatoes
The classic baking potato - fluffy, starchy, perfect for mashing
How long to boil Russet potatoes:
Russet potatoes (also called Idaho or baking potatoes) are America\'s most popular potato variety. Characterized by their brown, netted skin and oblong shape, Russets are the gold standard for fluffy mashed potatoes and perfect baked potatoes.
When calculating how long to boil potatoes, understanding your variety is crucial. Russets have high starch and low moisture content, which makes them cook faster than waxy varieties but also more prone to falling apart. This unique composition is why they create the fluffiest mash but require careful timing.
Key Characteristics
Starch Content
High
Creates fluffy texture
Moisture
Low
Absorbs liquids well
Skin
Thick, brown
Edible but usually peeled
Shape
Oblong
Classic baking shape
Best Uses for Russets
Mashed Potatoes
Fluffiest results
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Baked Potatoes
Classic choice
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Potato Salad
Can get mushy - use carefully
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French Fries
Crispy outside, fluffy inside
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Soup
Adds creamy thickness
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Roasting
Crisps well
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Preparation Tips
Always peel for mashed potatoes - skins can be tough in final dish
Cut into uniform 2-inch cubes for even cooking
Rinse after cutting to remove excess starch (prevents gummy mash)
Soak in cold water for 30 minutes for extra fluffy mash
Start with cold water - Russets cook from outside in
Russet vs Other Varieties
Russet vs Red
Russet:
High starch, fluffy
Other:
Waxy, firm
Depends on use
Russet vs Yukon Gold
Russet:
Very fluffy
Other:
Yukon for all-purpose
Russet vs Sweet
Russet:
Savory
Other:
Sweet
Different categories