what's the best potatoe for mashed potatoes?

Answer 1

RED!!!! If you want the best tasting creamiest textured mashed potatoes go with the red. They are firmer and hold up better in water. They are a little more expensive. Most home cooking restaurants use reds. They are good for stewing, soup, mashed, boiled (like in green beans or corned beef & cabbage), baked with a roast. boiled whole(new ptoatoes) or country frieds taters.
The white ones are ok too, but they are not as smooth. But its more of a course texture. Whites are good for french frying, baking hash browns or country fried as well. They don't hold together as well as the reds for boiling.
The yukons are delicous but way to expensive for mashing!

Answer 2

We are a divided household!! I'm from down south so it's Idaho potatoes, peeled then boiled til just fork tender. Add whole milk & plenty of butter then mash. Salt & pepper to taste......My sweetie is from Canada, so his fav is red potatos ( skin left on ) mashed with just a splash of milk, sour cream & dill......Both are good, but I still love mine the best!!

Answer 3

I agree with MEL,

I have the same opinion. They are softer and have a better flavor. I like red if you like keeping the skin on it for boiled potatoes.
Also, if you like sour cream... I use it in my mashed potatoes INSTEAD of milk. It makes creamier mashed potatoes :)

Answer 4

I use Red potatoes. It comes out creamier. I also add some sour cream, butter and milk for really great mashed potatoes.

Answer 5

Red potatoes.

Answer 6

Idaho potatoes

Answer 7

Red potatoes, and leave some of the skin on when mash them!!! yum

Answer 8

I like baking potatoe

Answer 9

Russet potatoes are best and then red potatoes come in a close second. :-)

Answer 10

Idahoe/russets