Whether you opt for a creamy (or mealy) potato, or a waxy potato is simply a matter of taste. Creamy potatoes, such as Eigenheimer, Frieslanders and Doré, have a less compact structure and will fall apart more easily when boiling. The outer layer of these potatoes cooks more quickly than the inside. Would you prefer the potatoes hold their shape as they boil, then opt for firm texture, waxy potatoes, such as Nicola, Bildtstar, Charlotte and Roseval
We recommend a portion size of approx. 200 grams per person.