2006-11-19 02:40:27 · 14 answers · asked by Beth C 1 in Food & Drink ➔ Other - Food & Drink
Yukon gold or Idaho potatoes
2006-11-19 02:43:28 · answer #1 · answered by gym_kat_94 1 · 1⤊ 0⤋
I use Idaho. I know people are going to come on here and say Yukon Gold but really, I have been making them for 50 years and the big Idaho potatoes are best for mashing.
2006-11-19 10:44:04 · answer #2 · answered by Anonymous · 0⤊ 0⤋
Idaho or Yukon Golds are really good for mashed potatoes!
2006-11-19 10:46:03 · answer #3 · answered by Naomi 1 · 0⤊ 0⤋
It depends on how you like the mash potatoes to taste. I like to use red and russet potatoes. It gives a nice contrast to the saltiness of the butter.
2006-11-19 11:41:20 · answer #4 · answered by txagl 2 · 0⤊ 0⤋
I absolutely love Yukon Golds. The texture is so much better than russets. I have been known to thrown a few red potatoes in too. Russets are just too mealy for me, if that makes sense.
2006-11-19 10:49:26 · answer #5 · answered by chefgrille 7 · 0⤊ 0⤋
My favorite is baby red potatoes mashed with the skin on using real butter and condensed milk. Very rich flavor.
2006-11-19 10:48:58 · answer #6 · answered by Smurfetta 7 · 0⤊ 0⤋
I personally use 50% yukon gold and 50% russet.
I also use a food mill, vs. a masher...I like more of the finer mouthfeel vs. the "smashed" version.
Another tip...make sure your milk/liquid addition is warm, just below boiling prior to adding to the potatoes...makes a smoother final dish.
2006-11-19 11:27:27 · answer #7 · answered by OMO 3 · 0⤊ 0⤋
Russets. Regular old brown ones. You can use red or white skin potatoes if you want but most are made with russets.
2006-11-19 10:42:54 · answer #8 · answered by fat_albert_999 5 · 0⤊ 0⤋
Russets I use them for Mashed, Baking, and for making Lefsa
2006-11-19 10:49:54 · answer #9 · answered by norsmen 5 · 0⤊ 0⤋
Yukon Gold with skins on are the best. They are creamy textured and buttery flavored naturally.
2006-11-19 14:02:06 · answer #10 · answered by owllady 5 · 1⤊ 0⤋