White potato is the common starchy potato (Solanum tuberosum); in American usage the term mainly distinguishes it from the unrelated sweet potato rather than naming a specific variety. Within white potatoes, high-starch types like russets turn light and fluffy when baked or mashed, while lower-starch, waxy types hold their shape better in gratins, salads, and roasts. Native to the Andes, the potato became a European dietary staple after its 16th-century introduction and is now boiled, baked, roasted, fried, or mashed in cuisines worldwide. It pairs well with butter, cream, cheese, bacon, garlic, and herbs like rosemary and thyme.