In my opinion, the greatest potatoes for making mashed potatoes are Yukon gold potatoes or half Yukon gold and half Russet potatoes.
Why are Yukon gold potatoes one of the best?
Yukon gold potatoes have an exquisite creamy, buttery texture with out being too waxy which make them nice for mashed potatoes. They offer you denser mashed potatoes in comparison with russet potatoes, which I choose however there are others that need fluffier mashed potatoes.
If you favor the fluffier, lighter texture of russet potatoes however nonetheless crave creamy mashed potatoes, I like to recommend utilizing half Yukon gold and half russet potatoes for one of the best of each worlds.
Russet potatoes are starchy potatoes which have a lighter, fluffier texture. It’s necessary to not over mash russet potatoes in any other case, they’ll get gummy or pasty as a result of their excessive starch ranges.
A potato ricer (affiliate hyperlink) is the right instrument for mashing excessive starch potatoes like Russets.
Check out our mashed potato recipes utilizing Yukon gold and Russet potatoes:
Read on in the event you’re within the several types of potatoes and why some are nice for mashing and others not a lot.
Waxy Potatoes
Waxy potatoes are decrease in starch however have the next moisture content material. This signifies that they produce creamier however denser and firmer mashed potatoes.
Common sorts of waxy potatoes embrace Red Bliss, New Potatoes, and fingerlings. They have very skinny, easy pores and skin which have a refined sheen to them in distinction to the tough pores and skin of starchy potatoes.
You’ll know you are coping with waxy potatoes in the event that they maintain their form when cooked. They do not break aside simply so that they’re nice for soup, stew, and casseroles.
Starchy Potatoes
In distinction, starchy potatoes have excessive starch and low moisture content material. When cooked they break aside simply and have an ethereal, fluffy texture. The most typical number of starchy potato is the russet potato.
Due to their excessive starch degree, they’ll launch fairly a little bit of starch when overworked. One method to cut back that is to soak peeled and cubed starchy potatoes in chilly water. You may also use a potato ricer which retains their ethereal texture whereas breaking them down.
