White potatoes can be found is two distinct shapes, with longer varieties being shaped more like a russet but with a silky smooth skin, few eyes, and a bright white appearance, and the round varieties with a baseball type shape and a white to light tan skin with possible freckling or light mapping lines on the surface. Both have white flesh and are of the waxy potato type. With lower starch than russets, white potatoes perform very well in a variety of preparations such as boiling, mashing, steaming, roasting, potato soups, and in crock pot or casserole dishes. The texture and flavor of white potatoes has been described as slightly creamy, slightly dense, with a very mild a subtly sweet undertone.
The Eastern seaboard and Pacific Northwest are key white potato growing areas. Maine has the reputation as being the white potato state, but seasonal crops are grown in Florida, North Carolina, Virginia, Pennsylvania, New York, and Delaware. Also Washington and California on the West coast are white producers.
Some common varieties are the White Rose, Cascade, Superior, Cobbler, Kennebec, Snowden, Atlantic, and La Chipper.