White potatoes are the starchy, fluffy variety — the right potato for mashing, samosa filling, aloo tikki, and aloo paratha stuffing. They break down when cooked, which is exactly what you want when you need a smooth, creamy mash or a filling that holds together in a samosa shell.

The Mashing Potato

• White potatoes — starchy, fluffy variety
• For mashing, samosa, tikki, paratha stuffing
• Breaks down when cooked — ideal for smooth fillings
• The right potato for the right job

How to Use

Boil until fork-tender, peel, and mash for samosa filling. Mix mashed potato with spices for aloo tikki patties. Stuff into wheat dough for aloo paratha. Cube and fry for classic French fries.

Frequently Asked Questions

White vs red for samosa?
White — they mash smoothly. Red potatoes are waxy and do not break down the same way.

Boil with skin on or off?
Skin on — it holds the potato together during boiling and peels easily when cooked.

How to store?
Cool, dark, dry place away from onions (they make each other spoil faster). Never refrigerate raw potatoes.

Fresh produce.