Floury Vs. Waxy
At a very basic level, there are two main parts of a potato – water and starch. The more starch in a potato the more ‘floury’ it is and the more water, the ‘waxier’ in texture. It is important to remember that both behave differently when cooked. To determine which category a potato falls into, the exact percentage of dry matter is measured or in other words, the percentage within the potato which is not water.