Buzz
Image Credit: Getty ImagesMashed potatoes are a classic comfort food and a must-have on Thanksgiving. The key to perfect mashed potatoes? It all starts with selecting the best potatoes.
The right potatoes ensure a smooth, fluffy mash, while the wrong ones lead to a gooey texture no one will enjoy. For the ultimate mashed potatoes, stick with starchy varieties and avoid waxy potatoes.
Before you grab a bag of potatoes to make your next batch of creamy mashed potatoes, take a moment to consider these helpful tips to choose the ideal variety for your dish.
Ideal Potatoes for Mashed Potatoes
For perfectly smooth and creamy mashed potatoes with no lumps, go for a middle-ground potato variety. Yukon Gold potatoes are a favorite among chefs due to their balanced starch content—not too starchy, not too waxy—creating a beautifully creamy texture.
If you're looking to shake things up, consider other middle-ground options like white, yellow, blue, or even purple potatoes, which can also be perfect for making mashed potatoes.
Alternative Potatoes to Try for Mashed Potatoes
While Yukon Gold potatoes are often considered the top choice, there are other excellent options for making mashed potatoes. Russet and Idaho varieties are also fantastic, particularly if you prefer a lighter, airier texture in your mash. These potatoes are more on the starchy side, which makes them a great choice for fluffiness.
If you opt for a starchier potato variety, you might want to bake them until they're soft enough to mash, instead of boiling, as this can help maintain the light and airy texture.
For a mashed potato with a more rustic texture and some potato skins included, go for a thin-skinned potato. Red Bliss potatoes are perfect for this style. However, be careful not to mash them too aggressively, as these waxier potatoes can become gummy. A hand masher is the best tool for this job, ensuring a rustic feel without the gumminess that can come from using a food mill or ricer.
Worst Potatoes for Mashed Potatoes
Just as there are ideal potatoes for mashing, there are also some that are best avoided. Waxy potatoes, such as fingerlings, red potatoes, and new potatoes, fall into this category. These potatoes tend to hold their shape when boiled, making them better suited for roasting or potato salads. Their resistance to absorbing moisture means that they don't mix well with butter, cream, and other ingredients, leaving your mash less creamy.
If you choose to use waxy potatoes like fingerlings for your mashed potatoes, it's best to incorporate them into a recipe that calls for a more "smashed" potato style to avoid ending up with a gluey texture.
Consider a Happy Medium for the Best Mashed Potatoes
There's no need to stick with just one type of potato when making mashed potatoes. Feel free to mix different varieties together for a unique mash.
For example, combine half russets and half Yukon Golds for a mashed potato that's light and fluffy, yet still creamy. Alternatively, adding a peeled Yukon Gold or two to your red bliss potatoes can help prevent your smashed potatoes from becoming overly gummy.
Cooking Tips for the Best Mashed Potatoes
Avoid overcooking the potatoes.
Your potatoes are ready when a knife (or fork!) slides in easily. If you overcook them, especially when boiling, they can become soggy and waterlogged, leading to a gummy mashed potato texture.
To prevent this, consider baking your potatoes instead of boiling them, or drain the potatoes thoroughly and cook them dry for a few minutes before mashing to help eliminate excess moisture.
Don't skimp on the other ingredients.
Butter and cream (or even sour cream) are key to achieving a creamy mashed potato. A small amount won't suffice—use plenty of both. For every pound of potatoes, aim for a quarter cup of cream or milk and half a stick of butter.
Heat up the other ingredients before mixing them in.
If you add cold cream and butter, your potatoes will cool down, requiring more mixing and mashing—which could lead to a stickier texture! To avoid this, microwave the cream and butter for a few minutes until the butter melts.
