The best potatoes for mashed potatoes are generally those with higher starch content or a good balance of starch and moisture, which yield fluffy, creamy, and flavorful results.
Top Potato Varieties for Mashed Potatoes
- Yukon Gold : These are medium-starch potatoes with a creamy texture and naturally buttery flavor, making them ideal for rich, smooth mashed potatoes. They hold up well after boiling and give a nice golden color to the mash
- Russet (Idaho) : High-starch potatoes that create fluffy, light mashed potatoes due to their low moisture content. They absorb butter and cream well but can become gluey if overworked
- La Ratte (Ratte) : An heirloom variety praised by chefs for its nutty, buttery flavor and smooth mashing texture. It is waxy but not too much, providing a sturdy yet creamy consistency
- King Edward and Maris Piper (popular in the UK): These are starchy or medium-starch potatoes that balance fluffiness and creaminess well, making them excellent all-rounders for mashed potatoes
- Yellow Finn : A waxy potato with a buttery flavor and silky skin, it produces a rich, velvety mash despite its lower starch content
Summary of Potato Types for Mashing
Potato Variety| Starch Level| Texture in Mash| Flavor Profile| Notes
---|---|---|---|---
Russet| High| Fluffy, light| Mild, absorbent| Best for fluffy mash, avoid
overworking
Yukon Gold| Medium| Creamy, smooth| Buttery, rich| Great all-purpose choice
La Ratte| Medium-Waxy| Smooth, sturdy| Nutty, buttery| Heirloom, complex
flavor
King Edward| Medium-High| Creamy, fluffy| Buttery| UK favorite, versatile
Maris Piper| Medium| Fluffy, balanced| Mild| UK all-rounder
Yellow Finn| Low-Medium (waxy)| Velvety, rich| Buttery| Exception to waxy
potato rule
In practice, many cooks prefer mixing Yukon Gold and Russet potatoes to combine the best of both worlds: the fluffiness of Russets with the creamy, buttery flavor of Yukon Golds
Conclusion
For classic, fluffy mashed potatoes, Russets are ideal. For a richer, creamier mash with more flavor, Yukon Golds or La Ratte potatoes are preferred. In the UK, Maris Piper and King Edward are top choices for achieving a perfect balance. Mixing varieties can also enhance texture and taste
