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Bob & LBF in the Morning

Bob & LBF in the Morning

Bob & LBF in the Morning

Choose The Best Potatoes For The Best Mashed Potatoes

Author Bob Bronson
31%. Another one that seems like a Thanksgiving must-have.

 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?

mashed potatoes

 

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.

 

 

(Huff Post)

Bob is a native New Englander, growing up (sorta) in Maine where his love for radio started at a young age. While in high school he hosted radio shows on a local radio station, and he has never looked back. Bob joined the US Navy and served onboard the Sixth Fleet Flagship as a radio and TV host. After serving for 3 years, it was off to Emerson College in Boston. Bob hosted shows in Boston on WMEX, WVBF and WSSH in the 80’s and 90’s before heading to radio stations in Raleigh, NC, Manchester, NH, and New York City. Bob has been married for almost 25 years to Carolyn, a Woburn gal and they have 3 daughters, Nicole, Taylor, and Bridget. Bob and Carolyn are proud first-time grandparents to baby Caroline, who they plan to spoil every chance they get! “I started my career in New England and could not be happier to come back to Boston where I can root for all the Boston sports teams and eat lots of lobster rolls and clam chowder (okay not lots)… It is an honor to host the WROR morning show with LBF and wake up the World’s Greatest City!” Bob writes about recipes and restaurants, pop culture and trending topics.

Are These The 3 Most Hated Thanksgiving Side Dishes?

Most Hated Thanksgiving Sides

Oh, boy. This is going to divide a nation.

Instacart is asking Americans about their least favorite holiday sides.Fun Fact: the average thanksgiving table has at least five side dishes.

Thanksgiving is the time-honored feast where the turkey takes center stage, but let’s not kid ourselves.

Thanksgiving side dishes are the unsung heroes that turn a good meal into an unforgettable one.

It’s a gastronomic symphony where the turkey may be the lead violin, but the sides are the supporting orchestra, hitting all the right notes.

Now, people are downright particular about their Thanksgiving sides.

Take cranberry sauce, for instance.

It’s not just a condiment; it’s a divisive topic. Homemade or canned? The battle lines are drawn, and families have been torn apart by the mere mention of cranberry sauce preferences.

Traditional sides hold a special place in our hearts, like mashed potatoes with rivers of gravy—a velvety masterpiece that could make a grown adult weep with joy. Stuffing, the unsung champion of texture, transforms a simple side into a flavorful journey of crispy and moist.

But let’s not neglect the rebels on the Thanksgiving table—the non-traditional sides that shake things up. Sweet potato casserole with marshmallows? Some call it sacrilege; others call it a sweet revelation.

Brussels sprouts with bacon—green veggies trying to infiltrate the carb-laden festivities. Who invited them? Well, they’re here, and they brought bacon.

When it comes to Thanksgiving sides, it’s not just about taste; it’s about tradition. Aunt Martha’s cornbread stuffing might be a bit dry, but it’s a rite of passage. Uncle Joe’s cranberry relish may be more tangy than sweet, but it’s his signature dish, and you better smile and take a second helping.

In the grand Thanksgiving culinary theater, the sides are the scene-stealers. So, as you gather around the table, remember that the turkey may get top billing, but the sides are the unsung heroes, the supporting actors that make the feast a blockbuster hit.

So what are the Most Hated Thanksgiving Side Dishes, according to fussy Americans?

  • Candied Yams

    Candied yams, with their sugary sweet glaze and marshmallow toppings, can be a polarizing dish because of their overly saccharine nature. For those who prefer savory over sweet, the cloying combination of syrup and marshmallows can be a bit overwhelming, transforming a vegetable into what feels like a dessert in disguise. The clash of flavors between the natural earthiness of yams and the intense sweetness can leave some taste buds confused and questioning the legitimacy of this sugary side on the Thanksgiving table.

  • Green Bean Casserole

    Green bean casseroles, often laden with canned cream of mushroom soup and topped with crispy fried onions, might turn some people off due to their heavy reliance on processed ingredients. The mushy texture resulting from the canned soup can be unappealing to those seeking a fresher, more vibrant vegetable experience. Additionally, the overpowering flavor of the fried onions could overshadow the delicate taste of the green beans, leaving some taste buds longing for a simpler and less artificially enhanced side dish.

  • Cranberry Sauce

    The love-hate relationship with cranberry sauce boils down to the classic homemade versus canned debate, with fervent supporters on both sides. Homemade cranberry sauce enthusiasts appreciate the tart, nuanced flavors and the opportunity for creative additions like orange zest or cinnamon. On the flip side, canned cranberry sauce skeptics may find its jellied, can-shaped presence less appealing, questioning its authenticity and favoring the chunkier, more textured allure of a homemade version.

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