Discover how Russets heap up against Yukon Golds , fingerlings , and more .
Po - tay - toe , po - tah - toe , right ? While that quondam idiom might make you believe that all potatoes are essentially the same , that ’s far from the the true , our Test Kitchen pros often prompt us . Due to their inherent grain and flavour , it turns out that there ’s a “ best potato ” formashed tater recipe , French fries , Solanum tuberosum salad , potato soup , adust tater , and beyond .
“ The best potato to exercise with depend on what your cooking desire are , savour druthers , and what other nutrient you ’re pairing with , ” explain Todd Segneri , executive chef atCulinary Canvas Cateringin St. Louis , Missouri .
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To facilitate us pinpoint the good potatoes for mashed potatoes from all of the mostpopular potato assortment , we sat down with Segneri and two other culinary pro to peel back the stratum on this red-hot potato of a topic .
The Best Potatoes for Mashed Potatoes
“ Potatoes fall on a spectrum from starchy to waxy , and the good potatoes for mashed potatoes are buckram varieties , ” Hill says .
As for which starchy spuds rise to the top for this task , our panel fit in that these are the top three best potatoes for mashing .
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Russet Potatoes (aka Idaho Potatoes)
well for : sparkle and fluffy skin - free mashed potatoes
sway a thick , prosperous - to - Robert Peel skinand often large in sizing ( interpret : less putzy shedding required for the same amount of flesh ) , “ the mogul of buckram white potato vine is the humblerusset white potato , which is always my top selection for mashed potatoes , ” Hill explains .
The buckram interior absorbs liquid like a parasite when cooked , she continue . As a incentive , earthy Russets tend to be among the most sparing potatoes at the grocery memory .
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“ When manipulate , the form is raw and fluffy , ” Hill adds .
Test Kitchen Tip : Idaho potatoes are a subset of russets develop specifically in Idaho . Look for either that moniker or Russets heel on the label .
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Yukon Gold Potatoes
well for : Soft and silky mashed potatoes
If a quiet , buttery tasting mash is what you ’re after , our experts will steer you towards Yukon Golds as the best murphy for mashing . Since they ’re a hybrid between North American white murphy and South American yellow ( waxy ) potatoes , “ they have enough starch to make an excellent mashed tater with a soft pantry tone and a endearing golden chromaticity , ” Hill says .
Segneri adores the fact thatYukon Goldsare a gentle wind to cream . In gain , their inherent buttery yet earthy flavor makes for an idealistic pairing for fresh herbs or compound butter , he tally .
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White Potatoes
intimately for : Skin - on mashed potato
White white potato are considered an all - purpose potato with both starchy and waxy qualities , according to Hill . Just like their Yukon Gold cousins , these falsify up very creamy . snowy potatoes ’ comparatively thin skin means that these are among the good potatoes for mashed tater recipes that slip more on the rustic side .
Segneri prefers to pull up stakes some of the skin on when using any of these best potatoes for mashed potato — especially Yukons and White — because “ it ’s where most of the vitamin and food are . There ’s a ton of fibre in the tegument , plus it gives more of a rustic flavor and grain . ”
disregardless of which spud you select , it ’s important to not exploit the white potato vine .
“ The more you mash , the gluier they become . If you want fluffy squelch potatoes — employ Russets and utilize a potato ricer . If you want creamy mashed white potato vine , use Yukon Gold or White and mash them just until smooth .
The Worst Potatoes for Mashed Potatoes
On the diametrical conclusion of the spud spectrum from starchy is impressionable , and the varieties that have this caliber are among the worst potatoes for mashes . These low - starch spud let in :
“ The waxiness helps the white potato retain its shape even when cook , so it fundamentally refuse the squelch process , ” Hill allege . “ Even if you manage to break down waxy potatoes , you ’re likely to end up with a bowl of gluey — rather than fluffy — mash . ” ( Grant - Vose explain the lead texture as “ rather flat . ” )
Reserve these waxy white potato vine for soups , salad , roasting , andgratinsinstead . Or try them in bag like ourFried Smashed Potatoes .
“ Boil them until they are soft enough to smash down or can be shaken to fluff up the grain and then protrude them in a hot skillet to pan - sear . They get a delicious crust that has crunch and a profundity of flavor as the potatoes crisp up in the rock oil , ” Sengeri explain .
Also stay away from wither potatoes or any that have dark spots . These are both sign the produce may have gone spoiled , Sengeri reminds us .
Is it Okay to Use More than One Type of Potatoes in Mashes?
Grant - Vose and Segneri suggest lodge to one at a time .
“ Each white potato needs somewhat different things including amount of cooking , mashing , added fatty tissue and added liquid , ” Grant - Vose says .
This will grant a classical , versatile base for any mix - ins or garnishes you desire , such asroasted garlic , fresh herbaceous plant , high mallow , cooked and crumbled bacon , or infuse oils .
As for Hill , she says it calculate on the occasion . For holidays , traditions and kin first moment , she prefers her family ’s heirloom recipe made with only one diversity of potato : the Russet .
“ I stick to a authoritative recipe for Thanksgiving , Christmas , and Easter . All bets are off the rest of the year , though . For dinner party and weeknight , I love to experiment with dissimilar compounding of potatoes or even a undivided diversity of potato mashed with another vegetable like Brassica oleracea botrytis , ” Hill say .
The Bottom Line
The best potatoes for mashing are starchy potato , include Russets , Yukon Gold , and White Potatoes . The bad ? Waxy potatoes like Fingerlings , Baby , New , and Red Potatoes . Save those for potato soup , salads , casserole , or pan - sauteing .
Your safe bet for quality control and consistent flavor is to stick with one potato variety at a fourth dimension for mashing . However , if you ’re feeling adventuresome , feel free to conflate thing up and combine two or all three of the good potatoes for mashed potatoes into one undecomposed - of - all - world blend .
Whichever course you take , it ’s important to avoid over - mashing , which can leave you with a gluey- or viscid - textured mix . And do n’t forget to get creative with your mix - ins , upgrades , or topping .
