lb raw potatoes or boiled potatoes

The potato (Solanum tuberosum) is a starchy tuber native to the Andes Mountains of South America, domesticated approximately 7,000–10,000 years ago. Potatoes are the swollen underground stems of the plant and consist primarily of starch, water, and a small amount of protein. The skin varies in color from white, yellow, red, to purple depending on variety, while the flesh is typically white, yellow, or cream-colored. Raw potatoes have a firm, dense texture and a mild, slightly earthy flavor. When boiled, potatoes become soft and absorb flavors from cooking liquids and seasonings. Major potato varieties used in cooking include waxy types (such as Red Creamer or Fingerling), which hold their shape well, and mealy types (such as Russet or Idaho), which are fluffier and better for mashing.

Within the category of potato usage, "raw potatoes" and "boiled potatoes" represent distinct forms with different culinary applications and textures.

Raw potatoes are rarely served raw due to their starch content and hard texture; they are typically used as a starting ingredient for all cooking methods including boiling, roasting, frying, and mashing. Boiled potatoes feature prominently across global cuisines: served plain as an accompaniment to meat dishes in European traditions, transformed into potato salads in Scandinavian and German kitchens, used as the base for colcannon and boxty in Irish cooking, and incorporated into curries and dals throughout South Asian cuisines. Boiled potatoes are also essential for making mashed potatoes, gnocchi, and potato dumplings. The choice between waxy and mealy varieties affects the final dish—waxy potatoes maintain shape in salads and stews, while mealy potatoes yield fluffy results when mashed or baked.