Potatoes are a starchy staple, and for good reason. Our three experts explain why versatility is part of the potato's charm and the best ways to use each type.

Add Yahoo as a preferred source to see more of our stories on Google. Potatoes come in different types, waxy or floury, the starch content of which matters depending on which kind of recipe you have.

A twice-baked potato is a time-honored American tradition, and what better way to honor its heritage than by adding this ...

FARGO, N.D. — Two North Dakota State University scientists have teamed up to illustrate that potatoes are both nutritious and delicious. Julie Garden-Robinson and Susie Thompson collaborated to ...