What are the best potatoes to use for mashed potatoes?

Choose higher starch potatoes (like Russets or Yukon golds) for the fluffiest, smoothest mash. They also absorb flavorings more easily. Waxy potatoes (such as red or white varieties) require more mashing to become creamy, which could lead to the dreaded “potato paste.”

Similarly, it is asked, can you use Idaho potatoes for mashed potatoes?

Not all tubers are created equal as far as mashed potatoes are concerned. Potatoes fall into three categories: starchy, waxy, and all-purpose. You want to use the starchy ones to get a creamy mash. We prefer Yukon golds for their buttery texture (and golden color), but Russets (aka Idaho potatoes) are also good.

Can you make mashed potatoes with russet potatoes?

If you prefer completely smooth mashed potatoes, this method still applies, but russet or Yukon Gold potatoes–with their high starch content–are the best mashers. We used 6 potatoes, 1 cup heavy cream, 1/2 cup salted butter, and salt to taste.

Are baking potatoes good for mashed potatoes?

These thick-skinned potatoes fall apart while cooking, and whip up fluffy and light. This makes them the ideal choice for mashing. Because they have a light, mealy texture, high-starch potatoes are the best baked potato.

Are Idaho and russet potatoes the same thing?

A: Russet potatoes are grown in many states, however, only potatoes grown in Idaho can be called Idaho® potatoes. Idaho’s ideal growing conditions – the rich, volcanic soil, climate and irrigation – are what differentiate Idaho® potatoes from potatoes grown in other states.

How do you make fluffy mashed potatoes?

Directions

  • Place the potatoes into a large pot, and cover with salted water. Bring to a boil, reduce heat to medium-low, cover, and simmer until tender, 20 to 25 minutes.
  • Mash the potatoes with a potato masher twice around the pot, then add the butter and milk. Continue to mash until smooth and fluffy.
  • Can I use Idaho potatoes for mashed potatoes?

    Mashing the other types of potatoes will result in a gummy, gluey texture. Most potatoes in the grocery store are not high-starch potatoes; there is usually a wider variety of waxy or all-purpose potatoes. The only high-starch potatoes will probably be labeled as Russet, or perhaps Idaho or bakers.

    Are golden potatoes good for mashing?

    Most people use starchy Russets for mashed potatoes. With their high starch and low water content, they’re good for baking, for making French fries, and for mashing. Here’s my secret though—even better than Russets for mashing are Yukon Golds. They’re a little more expensive than Russets, but worth it.

    Are Gold and Yukon gold potatoes the same?

    They are often used interchangeably. The truth is, yukon gold potatoes are a type of yellow potato. They were developed in Canada. You will definitely see them on store shelves here in Canada, but it can be seasonal, depending on your location.

    How do you make creamy mashed potatoes?

    Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain. In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy.

    Do you cut potatoes before boiling for mashed potatoes?

    Boil Without Peeling. I don’t peel or slice my potatoes before cooking them. The reason for this is threefold: Unpeeled and unsliced potatoes will absorb less water while being boiled, preserving the starch within the potato. Less water avoids a gluey, watery mash and allows the potatoes to absorb the dairy.

    What are the best potatoes for baked potatoes?

    1) Starchy potatoes (russets and many sweet potatoes): Great for baking and frying as they’re absorbant. 2) Waxy potatoes (red-skinned and fingerling potatoes): These potatoes are great for soups and salads because they hold their shape so well during cooking.

    What kind of potatoes are starchy?

    Starchy: Like the classic Idaho or Russet, these potatoes are (obviously) high in starch and low in moisture. They’re fluffy, making them great for boiling, baking and frying, but they don’t hold their shape well, so they should be avoided in dishes like casseroles, gratins and potato salads.

    What are the best potatoes for french fries?

    The ideal french fry is golden brown in color, crisp on the outside, fluffy on the inside, and not too oily. Many cooks know that the variety of potato is important—we recommend Russet Burbank or Maris Piper—but fewer people know that it’s also critical that a potato be neither too wet nor too dry.

    What are the best potatoes for mashing UK?

    The received wisdom is that floury or fluffy varieties such as Maris Piper or King Edward are the best spuds for the job, although the Potato Council suggests the smooth Desiree for velvety mash.

    What kind of potatoes are best for frying?

    Starchy: Like the classic Idaho or Russet, these potatoes are (obviously) high in starch and low in moisture. They’re fluffy, making them great for boiling, baking and frying, but they don’t hold their shape well, so they should be avoided in dishes like casseroles, gratins and potato salads.

    What kind of potato is an Idaho potato?

    There are several varieties of Idaho potatoes, to view the different varieties click here. The largest and best known variety from Idaho is the Russet Burbank, named after scientist Luther Burbank. It has high solids and bakes up dry and fluffy and fries crisp and golden brown.

    How do you make mashed potatoes out of baked potatoes?

    Directions

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but firm, about 15 minutes; drain.
  • In a large bowl, mash potatoes with the butter and milk.
  • Bake 1 hour in the preheated oven, or until puffy and lightly browned.
  • How many pounds of potatoes do you need per person for mashed potatoes?

    Gravy: Plan for 1/3 cup of gravy per person. Green beans: 1½ pounds of beans make 6 to 8 servings. Mashed potatoes: A 5-pound bag of potatoes makes 10 to 12 servings. Stuffing: A 14-ounce bag of stuffing makes about 11 servings.

    How do you make garlic mashed potatoes?

    Bring a large pot of water to boil; add potatoes, and boil until soft, about 20 to 25 minutes. Drain, and place in a large bowl. Combine potatoes with milk, butter, garlic, salt, and pepper. Mix with an electric mixer or potato masher to your desired consistency.

    What are the best potatoes for potato soup?

    Here are some of the best varieties to try that can make the perfect bowl of potato soup:

  • Red Potatoes. The low starch content means these potatoes will not mess with the thickness of your soup.
  • Yukon Gold. Yukon Golds are considered to be all-purpose potatoes.
  • Purple Majesty.
  • Sweet Potatoes.
  • Russet Potatoes.
  • Can you make mashed potatoes without butter?

    Yes, you very much can make mashed potatoes without butter! Peel and boil the potatoes, then mash them up with salt, pepper, and skimmed milk. You can also add a bit of minced garlic for that extra flavour.

    How long do you cook red potatoes to make mashed potatoes?

    Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but still firm, about 10 minutes. Drain, and place in a large bowl. Combine potatoes with butter, milk, sour cream, salt, and pepper.

    What are russet potatoes for?

    Russet potato. A russet potato is a type of potato that is large, with dark brown skin and few eyes. The flesh is white, dry, and mealy, and it is suitable for baking, mashing, and french fries.