Floury potato

Floury potato is a type of potato characterized by its dry, soft, and crumbly texture when cooked, making it ideal for dishes that require creamy mashes, crispy fries, or thick stews. Its high starch content gives it that floury consistency and allows it to easily absorb liquids and flavors.

Native to the Andean region in South America, the potato is an ancestral food with thousands of years of cultivation, with the floury potato being especially valued in countries like Peru, Bolivia, and Colombia.

Among its properties, its contribution of complex carbohydrates, fiber, vitamin C, and minerals like potassium stands out, making it an energizing and nutritious food.

In different Hispanic American countries, the floury potato may also be known as canchán potato, white potato, or simply mashing potato, terms that vary by region but generally point to its texture and use in cooking.