Maris Piper potatoes are a type of potato that is grown in the United Kingdom and is known for its fluffy texture when cooked.
They have pale yellow skin, light yellow flesh and are ideal for roasting, baking, mashing, and chips.
While these potatoes may be hard to find outside of the UK, there are plenty of substitutes if needed.
Here we will look at some suitable replacements for Maris Piper potatoes that can be used in any recipe or dish calling for it.
What’s Maris Piper Potato?
The Maris Piper potato is a white-skinned, yellow-fleshed variety of potato that is one of the most popular potatoes grown in the UK.
This floury potato is praised for its creaminess and versatility, making it a great all-purpose spud.
The Maris Piper is usually associated with demerara sugar and cornflakes as a classic British accompaniment to fish and chips.
It’s also suitable for mashing, boiling, roasting, steaming and frying.
It remains firm when cooked, so it can be easily sliced or cubed for various recipes.
The Maris Piper is ideal for making fries and chips due to its fluffy texture once cooked.
Maris Pipers are the perfect potatoes for using in stews, curries and casseroles when you want the individual pieces to keep their shape but still achieve a creamy texture once cooked.
This particular variety can also cope with multiple reheating without becoming waterlogged or disintegrating too quickly.
It has excellent flavour when roasted in its skin – usually with rosemary or thyme — or simply boiled and served with butter or cheese sauce as an accompaniment to meats or vegetables dishes.
How to Use and Cook Maris Piper Potatoes?
Maris Piper potatoes are a variety of potato loved for its high dry matter content and light, fluffy texture when cooked.
They make perfect mashed potatoes, oven-baked wedges or ROASTies (roast potatoes) and they are the most popular variety to use in the UK.
Maris Piper potatoes have an oval shape, thin golden skin and creamy, yellow flesh with a light yellow hue.
When cooking Maris Piper potatoes, you can peel them or cook them with their skins on for extra fibre and nutrients.
One of the best ways to cook Maris Piper potatoes is by boiling them.
Start by making sure all your spuds are roughly the same size so that they take the same amount of time to cook – around 10-15 minutes depending on how large they are.
When it comes to boiling any other potato varieties, leave larger pieces whole and only cut those which were less than 2 inches big in diameter before cooking.
When boiled smashed potatoes have a light fluffy consistency while boiled peeled spuds will create a thicker mash – it’s up to you.
For crispy roasties – give your peeled Maris Piers 5 minutes in boiling water before transferring them onto baking tray with some olive oil and salt – slice halfway through so that it’s easier for oil to reach inside during baking process.
Roast in preheated oven (220°C) for 40 minutes every 10 minutes giving potatoes gentle shake along the way until golden crispy grasp formed on all sides.
Deliciousness is then ready.
5 BEST Maris Piper Potatoes Substitutes You Should Consider
When it comes to cooking, the right potato variety can make all the difference.
Maris Piper potatoes are known for being a high-starch, creamy and fluffy potato.
They’re great for making chips, roasting or boiling.
Despite their popularity, they may not be available in all grocery stores.
If you’re looking for a Maris Piper substitute, here are five alternatives that can work just as well in your recipes.
1 – Yukon Gold Potatoes
Yukon Gold potatoes are a variety of potato known for its yellow-hued flesh, its buttery flavor, medium starch content and excellent baking qualities.
When boiled, the potatoes hold together well; when baked or fried, they develop a light and fluffy texture.
These tubers are great for mashing and can also be used in most recipes that call for Maris Pipers.
Look out for them in farmers’ markets and local specialty grocery stores.
2 – Sweet Potatoes
Sweet potatoes are a fantastic substitution to Maris Piper potatoes.
They have a similar starchy consistency but sweet potatoes can be a bit sweeter, which makes them perfect for making warm and comforting dishes.
They are lower in saturated fat than Maris Piper potatoes, as well as being an excellent source of Vitamin A and Vitamin C.
Sweet potatoes make great mashed potato dishes, or could be made into wedges or cubes as a great side dish.
Be sure to check if recipes need parboiling before adding citrus elements as this will change the flavor of the sweet potato.
When making mashed or puréed dishes, add a bit of butter to achieve that desired smooth and creamy texture.
3 – Red Potatoes
Red potatoes, also known as “new potatoes” or “boiling potatoes” are generally small to medium-sized and have a thin, red skin with light-colored flesh.
They tend to be moister and less starchy than russet potatoes and typically make for good mashed potatoes.
However, when fried, roasted or grilled, red potatoes do not hold their shape as well as another true potato (such as Maris Piper) would.
While they may not be the best substitute in a mashed potato dish, they do fry well and make great boiled or roasted potatoes.
4 – Fingerling Potatoes
Fingerling potatoes are small, long and thin-skinned potatoes that come in a variety of colors, including yellow, red and purple.
They are considered waxy potatoes and have a delicious flavor that works well in any dish.
These potatoes are ideal for potato salads, roasted potatoes and mashed potatoes.
Fingerlings hold their shape very well when cooked so they’re perfect for dishes that require them to stay together such as hashbrowns or potato cakes.
Their small size also makes them great for roasting whole with vegetables or adding to soups and stews.
Fingerling potatoes can be found year-round in most grocery stores but may be hard to find during certain times of the year, so plan accordingly.
5 – Purple Potatoes
Purple potatoes are a great choice if you are looking for a Maris Piper potato substitute.
Also known as Purple Peruvian Fingerlings or All Blue Potatoes, these potatoes are small and have a deep purple skin and flesh which makes them visually interesting.
Their flavor profile is also different than that of Maris Piper potatoes; they have an earthy and nutty taste.
They tend to hold their shape when cooked, making them ideal for roasting, mashing, frying, or steaming.
Their firm texture also makes them great for salads because the cubes hold their shape when dressed.
No matter what type of cooking you’re looking to do, it’s important to choose the best potatoes to get the job done.
Maris Piper potatoes, while versatile and delicious, may not always be available.
Fortunately, there are many substitutes that can be used in its place.
Russet and Yukon gold potatoes are good all-purpose options that make great baked potatoes.
If you need a boiled potato for mashed or roasting, look for a waxy potato like Red Bliss or Red Creole.
For roasting or baking with a drier texture that won’t easily break down while cooking, try Beyond Dark Ringers or any of the other heirloom varieties.
Understanding what types of potatoes work best for each application will make your cooking more enjoyable and help you create delicious dishes time after time whatever your go-to potato might be.
Frequently Asked Questions
What is Maris Piper Potatoes?
Maris Piper potatoes are a type of white-skinned potato grown in the United Kingdom.
They are the most popular potato variety in the UK and are known for their fluffy texture and cream-coloured flesh.
What are the 5 BEST Substitutes for Maris Piper Potatoes?
The 5 BEST Substitutes for Maris Piper Potatoes are: Yukon Gold potatoes, Russet potatoes, King Edward potatoes, Red Bliss potatoes, and Desiree potatoes.
How do you prepare Maris Piper Potatoes?
Maris Piper potatoes are best cooked by boiling, roasting, mashing, or chips. They can also be added to soups and stews.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of IntroChicago.com, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!