"White potato" generally refers to varieties of potatoes that have white or light tan skin and white flesh. They are a versatile and common type of potato used in many cuisines around the world.

Here's a breakdown of their characteristics:

Appearance:

• Skin: Typically white or light tan, and often thin and delicate.
• Flesh: White.
• Shape: Can vary from small and round to longer and oval.

Texture and Flavor:

• Starch Content: Generally considered medium starch.
• Texture: Slightly creamy and slightly dense. Their thin skin adds a pleasant texture, especially in dishes like mashed potatoes where peeling might not be necessary. They tend to hold their shape well after cooking, making them suitable for soups and stews.
• Flavor: Subtly sweet and mild, with a low sugar content. Grilling them can bring out a more full-bodied flavor.

Nutritional Benefits: Like all potatoes, white potatoes offer a range of nutrients. They are a good source of:

• Carbohydrates: Provide energy.
• Potassium: Contain more potassium than a banana.
• Vitamin B6: Important for brain and nervous system function.
• Vitamin C: Provide a significant portion of your daily recommended intake.
• Fiber: Especially if you eat the skin (which is recommended after washing well)