They are halfway between waxy and floury.
They are marketed for both general table use and the processing market.
Silverton Russet Potatoes were developed in Aberdeen, Idaho by Joseph J. Pavek for the United States Department of Agriculture (USDA), Colorado State University and the University of Idaho. It was a cross between two potatoes referred to as “A76147-2” and “A7875-5.”
During development, the potato was referred to as “AC83064-6.”