Texas A&M breeders hope to make potatoes more stylish by developing designer varieties.

These types would meet the time constraints and unique tastes of younger consumers, according to a news release.

The university showed off numerous varieties in various stages of development at a recent field day in Springlake.

The average U.S. consumer eats 113 pounds of potatoes per year, and that amount continues to decline.

So what we are doing now is developing unique varieties that have a tendency to appeal to the younger set with high income who are willing to try something different,” Creighton Miller, AgriLife Research potato breeder, said in the relesae. “This has contributed to an increase in consumption of these types over the russets, which are still the standard.”

Texas A&M breeding program wants to make spuds more fashionableThe Texas A&M program focuses on varieties that will do well in Texas.

The Texas Potato Variety Development Program has 412 entries at the Springlake trials and 927 entries at the Dalhart trials.

One selected best of trial at Springlake is BTX2332-IR, a round red.

Other variety garnering attention is a small potato with a heavy set.

Smaller sized spuds have grown in popularity as they require less time to cook for harried spouses trying to fix meals after work.

In addition, specialty varieties with such as red potaotes with yellow and white flesh and purple-skinned spuds with yellow flesh.