The Ultimate Guide to Choosing the Perfect Potatoes for Creamy Mashed Potatoes

The Ultimate Guide to Choosing the Perfect Potatoes for Creamy Mashed Potatoes

Short answer what potatoes do you use for mashed potatoes:

Russet or Yukon Gold potatoes are the most commonly used types of potatoes for making mashed potatoes. Russet potatoes have a dry texture and high starch content, while Yukon Golds are creamier with a buttery flavor. Both work well in creating velvety smooth and flavorful mashed potatoes.

The Science Behind Perfectly Creamy Mashed Potatoes: How What Potatoes Do You Use for Mashed Potatoes Matter

When it comes to comfort food, few things can top a steaming bowl of perfectly creamy mashed potatoes. Whether you’re serving them alongside roast chicken or turkey, mixing in some garlic and herbs for added flavor, or simply enjoying them on their own as a snack, there’s no denying that these fluffy spuds are universally beloved.

But did you know that the key to achieving that perfect texture lies not just in how much butter and cream you use (although those certainly help!), but also in choosing the right type of potato? That’s right – not all spuds are created equal when it comes to making mash!

So what exactly makes one type of potato better suited than another for this beloved side dish? It all has to do with two key factors: starch content and moisture level.

Firstly, let’s talk about starch. There are typically two types of potatoes: high-starch varieties like Russet and Idaho, which have a floury, mealy texture and break down easily when cooked; and low-starch varieties like Yukon Golds or Red Bliss potatoes that hold their shape well even after being boiled.

While both types can be used for mashed potatoes with varying results, most chefs agree that high-starch potatoes make the fluffiest overall mash. This is because they absorb liquid more readily (which means they’ll soak up all that delicious buttery creaminess) while breaking down into an ultra-smooth consistency without becoming gummy or gluey.

On the other hand, using low-starch potatoes may result in a denser, heavier final product since they retain more water during cooking. These types might work well if you want your mash to have chunks of potato visible instead of being entirely smooth and creamy.

The second factor at play here is moisture levels. Potatoes with higher moisture content can lead to watery or mushy mashed potatoes if overcooked. Low-moisture varieties will hold together better and have a more pleasing texture overall.

Generally, it’s recommended to either boil your potatoes in their skins or peel them before cooking and then add back moisture with butter, cream, or milk. If you’re using high-starch potatoes particularly, be sure not to overboil or mash them excessively since that can break down the starch too much and make for an unpleasantly gummy texture.

So now we know that selecting starchy varieties like Russets is key to achieving velvety-smooth mashed potatoes without adding any extra thickeners (such as flour). But what if you’ve already got some other type of potato on hand? Fear not – there are still options!

One method some cooks swear by is mixing different types of potatoes together so you get the best of both worlds – silky smoothness from the high-starch spuds plus added flavor from the low-starch ones. Or try adjusting your liquid ratios – less milk/cream/butter will create thicker mixture when mashing boiled potatoes.

In conclusion, knowing what type of potato makes good mashed potatoes will

A Step-by-Step Guide to Choosing and Preparing Potatoes for the Best Mashed Potatoes Ever

Few dishes are as beloved and universally satisfying as mashed potatoes. They’re creamy, comforting, and always hit the spot whether they’re served alongside a hearty roast or simply on their own. However, while mashed potatoes may seem like a simple dish to make – boil some spuds, mash them up with butter and milk – there are actually many factors that can influence how your mashed potatoes turn out.

From selecting the right type of potato to choosing your dairy and fat components, here’s our step-by-step guide for achieving perfect mashed potatoes every time.

Step 1: Choose Your Potato Carefully

Mashed potatoes start with one key ingredient: the humble potato. While it might be tempting to grab whatever looks good in the produce section of your grocery store or farmer’s market, not all varieties of potato are created equal when it comes to mashing. For truly velvety-smooth results, stick with starchy Russet potatoes (also known as Idaho or baking potatoes). These types of spuds break down easily during cooking and absorb liquids well without becoming gummy.

Yukon Golds are another popular choice for mashing due to their naturally buttery flavor and waxy texture that holds its shape well when cooked. Avoid waxier varieties such as red-skinned or fingerling potatoes which will give you a chunky result at best.

Step 2: Prep Your Potatoes Properly

Before getting started on any recipe it is important prepare everything ahead of time so things go smoothly – washed cleanly peeled spuds whipped into smooth perfection makes all the effort worth it!

Once you’ve decided on which type(s) of potato you want to use in your mashed masterpiece work starts by peeling away any eyes / blemishes using clean water then rinsing thoroughly (preferably multiple times). Then evenly cube into bite-sized portions before boiling until fork tender (around 20 minutes depending on size).

An optional additional step is allowing peeled & cubed potatoes to soak for 30 minutes in cold, salted water. Doing so will improve their final texture and help them cook more evenly as well.

Step 3: Season Thoughtfully

Mashed potatoes are a blank canvas when it comes to seasoning and everyone has different tastes ofspicy vs mild or savory vs sweet- preferences vary greatly! So once your spuds have finished simmering, drain excess liquid out but then taste test before adding add-ins such as cream/ milk / butter to understand how much additional flavor might be neededand distribute evenly throughout each portion with fork or masher.

The best seasonings for mashed potatoes include:

  • Salt (always important!), start with at least one teaspoon per 2 pounds of potatoes
  • Fresh cracked black pepper
  • Butter – unsalted is best (but if you’re feeling experimental try herb infused variety)
  • Cream –

There’s no need to limit yourself however; feel free to experiment by mixing in sour cream, fresh herbs like chives and parsley minced garlic, even cheese!

Pro tip

Answering Your Frequently Asked Questions about What Potatoes to Use for Mashed Potatoes

Let’s face it, mashed potatoes are one of our all-time favorite comfort foods. Whether you’re looking for the perfect side dish at your holiday meal or a simple everyday home-cooked dinner, mashed potatoes always seem to hit the spot. However, achieving that velvety smooth texture with the right potato can be tricky business. So let’s dive into some frequently asked questions about what potatoes to use for mashed potatoes.

Q: What is the best type of potato to use in making mashed potatoes?
A: Hands down, Yukon Golds are a crowd-favorite when it comes to mashing. The high starch and low moisture content deliver fluffy and creamy results every time without getting gummy or gluey like other types of potatoes.

Q: Can I use Russet Potatoes in making my mashed potatoes?
A: Certainly! Russets have more starch than most other varieties so they make an excellent choice if you want starchy-fluffy-restaurant-style mash with beautiful peaks and valleys as opposed to puree-style mash.

Q: Are Red Potatoes suitable for Mashed Potatoes?
A: Yes! Though red-skinned spuds contain waxy flesh instead of starchy which makes them unsuitable for French fries or hash browns but their unique flavor profile is well-suited for sides including everyone’s favorite –MASHED POTATOES!

Q: Does using too butter ruin my smooth-textured Mashed Potatoes?
A: Absolutely not (in moderation). Butter certainly enhances/enriches overall taste & adds depth by balancing savory salt flavors present. Although overdosing butter will result in smeary unappetizing glob(y) mess out-of-the-potato-mash !

In conclusion, there isn’t just one strict rule when it comes to picking the perfect potato but coming up with delectable end product means striking balance between water and starch retention from variety to quality on how correct procedure is followed. So whether you prefer the mild nutty taste of Yukon Golds or opt for the starchy fluffiness Russets, mashed potatoes always make a perfect side dish with entrée. Just remember to consider flavors and qualities mentioned above while selecting your spuds & happy mashing!

Like this post? Please share to your friends: