2007-11-09 05:46:28 · 20 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
Well, you never want to use red potatoes for mashing. First of all, these are republican days and I don't know about you, but I myself could not afford to mash and feed the family with them. I think a good mashing potato is a russet or something like that. Always be sure to mash completely, add your butter and then add some can milk. Add some pepper to your liking and enjoy.
2007-11-09 05:55:32 · answer #1 · answered by Anonymous · 0⤊ 1⤋
It's all a matter of taste. I prefer Russet for mashing. New potatoes are better boiled then browned in butter or creamed.Red and gold i do not care for, but as i said it's all a matter of taste.
If you are new to cooking i would start with Russet a good all purpose potato.......then experiment with the others until you find the one you like best.
2007-11-09 06:01:35 · answer #2 · answered by patwhite101 3 · 0⤊ 0⤋
Reds work well for anything where you need sliced or diced potatoes as they hold their shape better. They also make great mashed and hash browns. Never ate any other kind of potato until about 15 years ago. Always reds. The Yukons are pretty much all purpose too but come in a distinct yellow color. White potatoes are said to be best for baked. Frankly, I use what ever potato I have for what ever dish I am making and never had any issues with any of them.
2016-05-28 23:19:38 · answer #3 · answered by ? 3 · 0⤊ 0⤋
Idahoes, Russets or Yukon Gold have the best taste for mashed potatoes.
2007-11-09 05:51:51 · answer #4 · answered by Wedge - The Envy of all Corellia 7 · 0⤊ 0⤋
I prefer using the russet for everything and have for years. When I used the Yukon Gold one year, they were a little watery - tasting and texture. The reds make a dense potato but stilll moister than the good old russet.
2007-11-09 05:50:19 · answer #5 · answered by Rli R 7 · 0⤊ 0⤋
I use a combo of russets & a waxy potato-usually Yukon gold. I got the recipe from foodnetwork.com. It was on Good Eats & they are the only mashed potatoes I make (with 1 exception).
2007-11-09 06:05:19 · answer #6 · answered by bocamom62 3 · 0⤊ 0⤋
Just depends on your tastes. They all have a certain taste. Red are sweeter and are great mashed with skins on...New are pretty tiny, so although they would taste great...you'd be using a heck of allot of potatoes... Russet are good, but really great for baking because they are a sturdier potatoe...gold's are great...sweet, like red but not so good with the skins on...
up to you!
2007-11-09 05:51:52 · answer #7 · answered by Michele J 4 · 1⤊ 0⤋
Russet (baking) potatoes or the Yukon Gold (or othe rgodl that is not that brand name) b/c they are mealier.
Red and new are best for potato salad, b/c they are waxier
2007-11-09 05:52:49 · answer #8 · answered by Sugar Pie 7 · 0⤊ 0⤋
I Love Baby Reds with the skin all mashed up. F* Yummy
Butter Sour Cream & Dry Ranch Dressing Mix
2007-11-09 05:52:49 · answer #9 · answered by divo318 2 · 1⤊ 0⤋
I prefer the Yukon Gold variety of Baking potatoe to tell you the truth.
2007-11-09 05:54:11 · answer #10 · answered by robert s 5 · 0⤊ 0⤋