Potatoes can be divided into two main categories, waxy and floury. Waxy potatoes are thin-skinned varieties that include White, Chef, Red Bliss, and Yukon Gold. These potatoes are typified by their thin, smooth skin, creamy texture. Thin-skinned potatoes lend themselves nicely to moist heat cooking methods, such as simmering in soups and stews, boiling, steaming, or mashing for mashed potatoes. The second category, Russet or Idaho, falls into the floury category. These potatoes have rough, thicker skin, and a light/fluffy/starchy interior, that is perfect for baking, roasting, or other dry-heat cooking methods.