The best potatoes for mashed potatoes depend on the texture and flavor you prefer:
- Russet potatoes are high-starch, low-moisture potatoes that yield fluffy, light mashed potatoes. They break down easily and absorb butter and cream well, making them ideal for classic, fluffy mashed potatoes
- Yukon Gold potatoes are medium-starch with a naturally buttery flavor and creamy texture. They create a velvety, rich mash that holds up well after boiling. Yukon Golds are favored for their smooth skin and golden color, and they produce a more buttery, dense mash compared to Russets
- La Ratte (Ratte) potatoes are an heirloom variety praised by chefs for their nutty, buttery flavor and smooth but sturdy mash texture. They are waxy but mash well without becoming gluey, offering a complex flavor without much added seasoning. They are considered by some chefs as the best for mashed potatoes, though they can be harder to find
- Other good options include Desiree , Yellow Finn , and King Edward potatoes, which offer a balance of creamy and fluffy textures with rich flavors
Many cooks recommend mixing Russets and Yukon Golds to combine the fluffiness of Russets with the buttery flavor of Yukon Golds for the perfect mashed potatoes
Summary:
- For fluffy, classic mashed potatoes : Russet potatoes.
- For creamy, buttery mashed potatoes : Yukon Gold potatoes.
- For rich, flavorful, and smooth mashed potatoes : La Ratte potatoes (if available).
- Mixing Russets and Yukon Golds can give a balanced texture and flavor.
This aligns with advice from chefs and food experts who emphasize starch content and flavor profile as key factors in choosing the best potato for mashing
