Which potatoes are best for mashed potatoes?

For fluffy mashed potatoes, use Russets (Idaho); for creamy, buttery mash, choose Yukon Golds; and for a mix of both, combine the two for a balanced texture and flavor. The best potatoes for mashing are high in starch and low in moisture, like Russets, while Yukon Golds offer a rich, slightly buttery alternative that can be creamier but risk becoming gluey if overworked, so mixing them with starchy potatoes is often ideal.

What type of potato makes the best 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.
 

Are mashed potatoes better with Russet or Yukon Gold?

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 is the secret to mashed potatoes?

Rinsing off the potato starch both before and after cooking ensures fluffy, not gluey, mashed potatoes. Folding butter and whole milk in gently creates a rich yet airy consistency without turning the potatoes dense, thanks to careful handling.

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.
 

The Best Mashed Potatoes You Will Ever Make | Epicurious 101

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. 

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 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. 

How do restaurants get mashed potatoes so smooth?

Restaurants achieve ultra-smooth mashed potatoes by using tools like potato ricers or food mills to break down cooked potatoes without overworking the starch, adding generous amounts of butter and cream (or half-and-half), and ensuring all ingredients are hot when mixed, often while boiling potatoes with skins on to reduce water absorption before ricing them hot and peeling as they cool. 

What's the difference between yukon and russet potatoes?

Yukon golds fall somewhere in between. They balance both starch and moisture which allows them to have a naturally creamy texture. Another big difference is that russets have thick skins while Yukons and reds both have thin skins. The is why Russets are really good choice for french fries.

When should you not use russet potatoes?

You should throw away russet potatoes when they are soft, mushy, moldy, have a foul odor, or significant green spots, as these indicate spoilage or high levels of the toxin solanine. Smaller sprouts and minor blemishes can often be cut away, but if the potato feels rubbery, smells bad, or has widespread greening, it's best to discard it to avoid illness or poor taste and texture.
 

Do I peel Yukon Golds for mashed potatoes?

To cook Yukon Gold potatoes: Start by placing the potatoes in a large pot, then filling the pot with cold water to cover the spuds by about 1". No need to peel the potatoes: Boiling them with their skins on keeps them from taking on too much moisture too soon, which means you can add more milk and cream later.

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.

Can you mix Russet and Yukon Gold for mashed potatoes?

They're high in starch and mash up nice and fluffy. Yukon gold potatoes taste a little more buttery than russets, but russets tend to produce slightly lighter, fluffier mashed potatoes. You can use one or the other, or use a mix of both!

What's 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 is the creamiest potato?

The Best Potato For Rich and Creamy Mashed Potatoes: Yukon Golds.

What is the secret to great 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.
 

Can mashed potatoes be made the day before and reheated?

Yes, you can make mashed potatoes ahead and reheat them, and they often turn out creamier; make them a day or two in advance, store in the fridge, and gently reheat in the oven (350°F), slow cooker, or microwave, adding more butter/cream as needed to restore moisture and fluffiness. For best results, add most dairy/butter during reheating and avoid using a mixer. 

What potatoes should not be used 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. 

Do you melt butter or softened butter for mashed potatoes?

A word about butter: Don't melt butter before stirring it into the potatoes because the milk solids and fat will separate. You can add cold butter to your hot potatoes since the butter will melt as a whole and distribute the fat and milk solids evenly.

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.

What are the tastiest potatoes for mashed potatoes?

Before you reach for the Yukon Golds, hear us out. For years, food magazines have preached the many wonders of Yukon Gold potatoes. They told us Golds were the superior spud—the only potato worth mashing.

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.

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