Ask us to single out our favourite kind of potato, and we’ll say: “Unattainable!” Every selection has its strengths and weaknesses—i.e., the most effective potatoes for mashing aren’t essentially the most effective for a potato salad. However let’s sofa that mayo-slicked summer season staple; in the present day, we’re speaking about everybody’s favourite Thanksgiving facet.
So, which potatoes are finest for mashed potatoes?
Yukon Gold potatoes are the BA staff’s high decide for traditional mashed potatoes. With “gold” proper there of their title, there isn’t a arguing they’re the (ahem) gold commonplace for a mash with a creamy, wealthy texture. Their medium starch content material, density, and inherently buttery taste make Yukon Golds nice for all of your mashing wants. “Yukon Gold potatoes have a tendency to soak up much less water than most different potatoes as they cook dinner,” says former senior meals editor Christina Chaey, “so that they don’t run the identical threat of getting water-logged or gummy.”
A real all-purpose potato, these versatile spuds are additionally appropriate for shredding, roasting, grilling, mixing (?!), and shingling. So when looking for Thanksgiving, Friendsgiving, or any event that requires the smoothest, creamiest mash possible, hold an eye fixed out for his or her vibrant yellow skins.
What different potatoes are good for mashing?
First, let’s speak about some potatoes to keep away from for mash: Regardless of how a lot melted butter, bitter cream, or white pepper you add, if the tubers are gummy or grainy, your dish is a goner. Waxy potatoes, resembling Peewee potatoes, fingerlings, and pink potatoes, maintain their form when boiled, making them nice for roasting or tossing right into a potato salad—not a lot for mash, the place they’ll flip into bitsy, unappetizing items.
On the reverse facet, high-starch Idaho and russet potatoes could make wonderful mashed potatoes but in addition actually horrible ones. Starchy potatoes are extra vulnerable to turning gummy when overworked. Deal with them gently, and also you’ll be rewarded with a lighter, fluffier mash in comparison with silky, dense, medium-starch Yukon Gold mashed potatoes. For those who’re a pillowy-soft potato particular person, go for high-starch potatoes, however take additional care when mixing within the butter and cream.
How ought to I cook dinner the potatoes?
Is dependent upon the sort of potatoes you’re utilizing. Learn extra about how lengthy to cook dinner potatoes in our information, however right here’s a fast primer:
To cook dinner Yukon Gold potatoes: Begin by putting the potatoes in a big pot, then filling the pot with chilly water to cowl the spuds by about 1 inch. No have to peel the potatoes: Boiling them with their skins on retains them from taking over an excessive amount of moisture too quickly, which suggests you may add extra milk and cream later. Add a big handful of kosher salt to the water to season the potatoes in and out, then convey the salted water to a boil over excessive warmth. Simmer till the potatoes are fork-tender, about 30–35 minutes, then drain.
To cook dinner russet or Idaho potatoes: Whereas many recipes name for peeling russets earlier than boiling and mashing them, we want a no-boil methodology. Roasting extra-starchy potatoes within the oven, as for baked potatoes, ensures they don’t tackle an excessive amount of water or disintegrate in a effervescent tub. Roast them entire till tender, then take away the pores and skin (or change gears and switch them into twice-baked potatoes), mash the flesh, and incorporate melted butter and half-and-half (or heavy cream).
