Choose The Best Potatoes For The Best Mashed Potatoes
What Type of Potato Makes the Best Mashed Potatoes?
What type of potato makes the best MASHED potatoes? It depends on the kind of texture you like. Like them light and fluff? Russet potatoes are best. If you like them thick and creamy, use Yukon gold. If you like a blend of those two, use both. A two-to-one ratio, with more Yukon than Russet.
If you’re in charge of mashed potatoes at Thanksgiving, you might have strong opinions about this: What’s the best TYPE of potato to use?
Someone talked to a bunch of chefs, and it depends on what texture you prefer. Here are four types of mashed potatoes, and which potato to use for each one . . .
1. Light and fluffy? Use Russet potatoes. The same type you’d use for a baked potato. They’re starchier than other options, and that tends to add more fluff. Just don’t over-mash them, or they can get too sticky. These are the classic style that most of us grew up with. Always a delicious treat to elevate any meal not just Thanksgiving.
2. Thick and creamy? Use Yukon gold. They’re smoother and have a buttery texture. They also absorb less water than Russet, so there’s less of a chance they’ll get runny or mushy if you mess something up. I always prefer these type of mashed potato due to it’s creamy and thick style. If you haven’t tried these Yukon Gold, give them a try this year, you will love them.
3. Light and fluffy, but also creamy? Use a mix of the two. Yes, it’s allowed. Try a two-to-one ratio with more Yukon than Russet. I’ve never tried this idea of the Russet and Yukon Gold mashed up, but I am sure willing to give it a shot.
4. Want to avoid all the peeling? Red potatoes are best. The peels should basically fall off after they’re boiled. Or just leave them on and do more of a “smashed potato” thing. There’s a lot of flexibility here with these potatoes, you can add onion and garlic or whatever you want to really give your plate a tasty boost.