Which potatoes are best for mashed Potatoes?

Answer 1

Yukon gold taste the best, and out west they are every where. Russetts are good because of the starch content gives them more body and takes cream and butter better when mashing

Answer 2

Golden potatoes

Answer 3

Red potatoes.

Answer 4

Yukon gold is my first choice
then red skinned potatoes then the old stand by russett

Answer 5

Yukon Gold is hard to find but SO good.

Answer 6

Good ole Idaho.

Coach

Answer 7

Either yukon gold or redskin potatoes. It depends on the flavor and texture you are looking for.


There has been much written on the best way to make mashed potatoes - how long you cook them, with peel or without, reserving some of the cooking liquid, etc. etc. I have discovered that the real trick to creamy, buttery, heavenly potatoes is to use Yukon Gold potatoes instead of Russets. That's really all there is to it (along with butter, cream, salt and pepper). Just start with the type of potato that tastes better and mashes up better. According to the Food Network,

Starchy potatoes, like russets, have high starch and low water. Starchy potatoes are great for baking and French fries, and good as mashed potatoes. When cooked in water, they disintegrate; when cooked by dry heat, they become crumbly and fluffy.
All-purpose, or chef's potatoes, like Yukon Golds, have medium starch and medium water. All-purpose potatoes are great in stews, soups, mashed potatoes, or for roasting. When cooked, they are at once moist and fluffy: they keep most of their shape in soups and don't dry out when baked.



Here's our recipe for perfect Yukon Gold mashed potatoes:

1 1/2 lbs yukon gold potatoes, peeled and quartered length-wise
1/2 teaspoon salt
4 Tbsp heavy cream
2 Tbsp butter
1 Tbsp milk
Salt and Pepper

A potato masher

1 Put potatoes into a saucepan. Add 1/2 teaspoon salt. Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done - a fork can easily be poked through them.

2 Warm cream and melt butter, together, either in microwave or in a pan on the stove. Drain water from potatoes. Put hot potatoes into a bowl. Add cream and melted butter. Use potato masher to mash potatoes until well mashed. Use a strong spoon to beat further, adding milk to achieve the consistency you desire. (Do not over-beat or your potatoes will get gluey.) Salt and pepper to taste.

Serves 4.



Q: What is it about Yukon Golds that makes such wonderful mashed potatoes?

A: It has to do with the potato. There are hundreds of types of potatoes, but each falls into one of three types, classified by their starch content.

Starchy potatoes, like the long, grayish-brown ones you are used to (probably russets), have high starch and low water. Starchy potatoes are great for baking and French fries, and good as mashed potatoes. When cooked in water, they disintegrate; when cooked by dry heat, they become crumbly and fluffy. Russet Burbanks are a popular type of starchy potato. Often russets are called Idahos or Washingtons (these are not varieties, only the farm location). Starchy potatoes can also be purple, like Purple Peruvians.

All-purpose, or chef's potatoes, like the Yukon Golds you found at your friend's house, have medium starch and medium water. All-purpose potatoes are great in stews, soups, mashed potatoes, or for roasting. When cooked, they are at once moist and fluffy: they keep most of their shape in soups and don't dry out when baked. All-purpose potatoes are white, like White Roses, although they are also yellow (Yukon Golds), red (Red Golds), and blue (All Blue). Some all-purpose potatoes are called Maines, Long Islands, and Delawares (again, not variety names, but only the location of the farm). Fingerling potatoes are long, oval-shaped potatoes that have not grown to full size.

Waxy potatoes have low starch and high water. These potatoes stay firm in liquids and moist when roasted. They are good for stews, roasting, and potato salads. Waxy potatoes can have red or tan skin, and white, red, or yellow flesh. Different varieties include Irish Cobblers, Red Bliss, All Reds, Ruby Crescents, and Butterfingers.

By the way, new potatoes can be any texture or type of potato, as long as the potatoes are harvested when the potato plant is still alive and the potatoes skin is still so thin that it can be rubbed off easily. Nearly all new potatoes behave as if they are waxy; that is, they have a low starch and high water content. New potatoes are good roasted, boiled, and steamed. Creamers are potatoes that are no bigger than 1-inch in diameter.

- Food Network Kitchens

Answer 8

Sure enough not sweet potatoes

Answer 9

Cooked potatoes. :)

Answer 10

cooked ones.