What are the best potatoes for mashed potatoes serious eats?

For Serious Eats mashed potatoes, the best potato depends on your desired texture: use Russets for ultra-fluffy, light mash (high starch, fall apart easily) or Yukon Golds (or other yellow potatoes) for creamy, silky mash (medium starch, buttery texture). Russets break down easily for minimal effort and starch release, while Yukon Golds offer a rich, naturally buttery flavor and texture, absorbing dairy well.

What are the best potatoes for mashing serious eats?

For the fluffiest and lightest mashed potatoes, use Russets and rinse off excess potato starch before and after cooking. Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site.

Which type of potatoes are best for mashed potatoes?

For the best mashed potatoes, use Russet potatoes for light, fluffy results or Yukon Gold for creamy, buttery, and richer mash; Russets are high-starch, low-moisture, breaking down easily, while Golds offer an all-purpose, naturally buttery flavor and texture, with some chefs mixing both for a perfect balance. Avoid waxy potatoes like reds for mashing as they stay firm and can get lumpy.
 

What kind of potatoes does Gordon Ramsay use for mashed potatoes?

Yukon Gold potatoes (yellow) are the best varietal for pomme purée—and they're easy to find. Dice the potatoes for even cooking. Start the seasoned, diced Yukon Golds in cold water, bring to a rapid boil, then turn down to simmer for a gentle cook.

What kind of potatoes should I buy for mashed potatoes?

All-purpose potatoes are the best of both worlds. They fall between starchy and waxy on the potato spectrum because they have medium starch and moisture content. This makes them the most versatile potatoes for cooking because they can be substituted for recipes that require starchy or waxy potato types.

How to Make Light and Fluffy Mashed Potatoes | Kenji's Cooking Show

What type of potatoes do restaurants use for mashed potatoes?

Jessica Randhawa agrees: "One key reason restaurant mashed potatoes often taste better is the type of potatoes used." She notes that in general, chefs like to select potatoes with a high starch content, like Russets or Yukon Golds, because they lead to a fluffier textured mash.

Is Yukon Gold or Russet potatoes better?

Neither Yukon Gold nor Russet potatoes are universally "better"; they excel in different dishes due to their distinct starch and moisture levels. Russets are high-starch, low-moisture, making them fluffy for baking, frying (fries!), and mashing, while Yukon Golds are all-purpose with moderate starch and moisture, giving them creamy, buttery texture perfect for mashing, roasting, soups, and potato salads where they hold shape.
 

How do restaurants make their mashed potatoes taste so good?

Restaurants make mashed potatoes so good by using generous amounts of butter and cream, seasoning aggressively, and using tools like potato ricers or food mills for an ultra-smooth, lump-free texture, often avoiding overmixing to prevent gumminess. They might also roast potatoes first to reduce water or add flavor enhancers like brown butter, roasted garlic, or fresh herbs for a richer taste. 

How does Bobby Flay make mashed potatoes?

Drain the potatoes well and get out any additional water. Process them in batches through a ricer set over a large bowl. Fold in the butter and stir in the warm cream/milk mixture in parts until you achieve a smooth and velvety consistency. Season the mashed potatoes well with salt and pepper.

What kind of potato is most often used for pureed potatoes?

While some, like the humble-but-sturdy Russet, are perfect for making the kind of fluffy, picture-perfect mashed potatoes destined to be carved by rivers of butter, others, such as the waxy and golden Yukon, are better for making supple pools of creamy, decadent purée.

Which potatoes are not good for mashing?

The worst potatoes for mashed potatoes are waxy varieties like red potatoes, new potatoes, and fingerlings, because their low starch and high moisture content make them hold their shape, resulting in a gluey, lumpy, or grainy texture instead of creamy and fluffy mashed potatoes. These are better for salads or roasting, while starchy types (Russets, Yukon Golds) are ideal for absorbing liquids and creating smooth mash. 

What is the secret to the best mashed potatoes?

The best mashed potatoes are creamy, flavorful, and fluffy, achieved by using starchy potatoes (like Russets or Yukon Golds) cooked in salted water, thoroughly dried, and mashed gently with plenty of warm butter and hot cream or milk, with a ricer for smoothness and avoiding overmixing to prevent gumminess, plus a touch of sour cream or garlic for extra flavor.
 

What do professional chefs use to mash potatoes?

Chefs primarily use a potato ricer or a food mill for restaurant-quality, velvety smooth mashed potatoes, as these tools create a light, lump-free texture without activating too much starch, unlike blenders or food processors which create gluey results. For a less pureed, chunkier mash, a hand masher is used, sometimes with a mixer for fluffiness, but the ricer/mill is key for that super smooth finish.
 

What potato type makes the creamiest mash?

Not all potatoes behave the same once boiled and mashed. High-starch russets make light, fluffy mash, while waxy Yukon Golds yield a rich, creamy purée.

What is the danger zone for mashed potatoes?

Once potatoes have been cooked, they need to be cooled and stored in the refrigerator at 40 degrees or lower within two hours. Due to the heat and moisture that have been introduced through cooking, the potato becomes a potentially hazardous food and should be kept out of the danger zone (40-140 degrees Fahrenheit).

What is the secret to fluffy mashed potatoes?

Fluffy mashed potatoes come from using high-starch potatoes (like Russets), removing excess starch by rinsing/soaking, drying them thoroughly, using a ricer or hand masher (not a mixer), gently folding in warm dairy/butter, and avoiding overmixing, which makes them gluey.
 

What does Gordon Ramsay put in his mashed potatoes?

What does Gordon Ramsay put in his mashed potatoes? Gordon Ramsay's mashed potatoes are known for their richness and flavor. He typically adds butter, heavy cream, and sometimes crème fraîche to his mashed potatoes for a creamy and indulgent texture.

How does Martha Stewart make her mashed potatoes?

Cut the potatoes into pieces and pass through a food mill or ricer into a large bowl (a potato masher also works; see Tip). Add the cream cheese, butter, cream and milk to the bowl and mash with a masher (or beat with an electric mixer). Season with salt and pepper, and beat to desired consistency.

Why not boil potatoes for mashed potatoes?

Finally, no contact with water means no flavor dilution!

This is another reason steaming is superior to boiling: the potatoes don't absorb water like they do when boiled, so you'll end up with a fuller, richer flavor―no extra cream or butter required.

What is a common mistake when making mashed potatoes?

The most common mistake when making mashed potatoes is overworking or overmixing them, which breaks down starch cells and creates a gummy, gluey, or wallpaper paste-like texture. Other frequent errors include adding cold ingredients (like milk/butter) to hot potatoes, not salting the cooking water, and using the wrong type of potato, leading to bland or watery results instead of fluffy perfection. 

Why are KFC mashed potatoes so good?

KFC's mashed potatoes are so popular because their use of high-quality instant potato flakes, mixed with specific seasonings, creates an incredibly smooth, consistent, and velvety texture that's hard to achieve at home, offering a reliably rich flavor and perfect consistency every time, unlike lumpy homemade versions. The instant mix (dehydrated potatoes) is prepared with hot water and whisked to perfection, delivering that signature uniform and fluffy result.
 

Why do you put eggs in mashed potatoes?

Adding egg yolks to mashed potatoes makes them richer, creamier, and more decadent by providing fat and acting as an emulsifier to bind ingredients, creating a velvety texture and adding body without an eggy flavor, often turning them a beautiful golden color. It's a popular technique for elevating the dish, similar to how eggs are used in custards or mayonnaise, giving structure and a luxurious feel, especially in recipes like {!nav}Duchess Potatoes. 

What potatoes not to use for mashed potatoes?

The worst potatoes for mashed potatoes are waxy varieties like red potatoes, new potatoes, and fingerlings, because their low starch and high moisture content make them hold their shape, resulting in a gluey, lumpy, or grainy texture instead of creamy and fluffy mashed potatoes. These are better for salads or roasting, while starchy types (Russets, Yukon Golds) are ideal for absorbing liquids and creating smooth mash. 

Should I use russet or Yukon Gold potatoes for mashed potatoes?

For mashed potatoes, Russets create a classic, fluffy texture, while Yukon Golds yield a richer, creamier, naturally buttery mash; many chefs suggest using a blend of both for the perfect balance of fluffiness and creaminess, or choosing Yukon Golds for a prettier, smoother result. 

What are the best gold potatoes for mashed potatoes?

Yukon Gold potatoes are the BA team's top pick for classic mashed potatoes and for our favorite make-ahead mashed potatoes. With gold right there in their name, there is no arguing that they're the (ahem!) gold standard for a mash with a creamy, rich texture.

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