Potatoes are available in different colors, sizes and types. Russets or a variation of russets are the most common. They are high starch, low moisture potatoes. They produce a dry, fluffy potato. Almost all russets are white potatoes but not all white potatoes are russets.
Waxy potatoes are lower in starch, but higher in moisture. This makes them more dense and able to hold their shape when cooked, making them more suitable for boiling, frying and in recipes requiring a firmer potato, such as potato salad. These potatoes can be red or white.