Starchy Potatoes (Russet / Danshaku)
Vegetable

Starchy Potatoes (Russet / Danshaku)

Availability: ★ ★ ★ ★ ★ (Local supermarket)
🥬 Vegetables & Mushrooms 📅 Everyday

What is it?

A dry, floury potato with lots of starch. It falls apart into soft crumbs when cooked. Use it for potato salad, mash, and croquettes.

Substitution Guide

✅ Best Substitute

Yukon Gold

It sits between fluffy and firm. The salad turns creamier and less crumbly.

⚠️ Acceptable

Maris Piper or Other Baking Potatoes

They are also floury. Sizes vary, so cut to even chunks.

🚫 NEVER Use

Red or New Potatoes

They stay firm and waxy. The mash will not come together, and seasoning stays outside.

Related Ingredients

👨‍👧 Parent Type

Potatoes (for Simmering)

Did you know?

🔬

Danshaku came to Hokkaido in the early 1900s. A baron named Kawada grew it there. Japanese stores still sell it by that name.

Sensory Profile

Rough, pale brown skin. Cooked flesh is snowy and dry. It breaks apart with a gentle press.

Recipes to try

Japanese Potato Salad (Potesara, Seasoned While Warm)
recipe

Japanese Potato Salad (Potesara, Seasoned While Warm)

Japanese Cooks with this ingredient

Techniques to learn

Salt-and-Rest Prep
technique

Salt-and-Rest Prep

Preparation Uses this technique
Pan-Drying Boiled Potatoes (Kofuki)
technique

Pan-Drying Boiled Potatoes (Kofuki)

Heat Control Uses this technique

Ingredients to know

Potatoes (for Simmering)
ingredient

Potatoes (for Simmering)

Local Supermarket Same family

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