The Best Potatoes for Mashed Potatoes For You To Try

When it comes to mashed potatoes, choosing the right potato variety can have an immense impact on the final texture and flavor. While russet potatoes are usually considered best for mashing, choosing starchy varieties is key. Starch content, moisture level, and season can all affect a potato's mashing potential.

Ideally, a potato suited for mashing should have a higher starch content. These starches are released during the cooking and mashing process, helping to bind the potatoes and create a creamy, smooth texture.

Along with starch content, the moisture level of the potato itself plays an important role in mashing. Excess moisture means more water to evaporate during cooking and a looser, thinner mash. Dryer, starchier potatoes retain their texture better.

Season and availability also come into play. Potatoes mature in late summer and into fall, meaning the freshly dug potatoes from farmers markets and grocers in autumn may be of higher quality than potatoes stored from the previous year's crop.

Based on the desired consistency and flavor profile, there are different varieties of potatoes that might fit different categories. Some of those include:

For Fluffy Mashed Potatoes

With their light brown, netted skin and oblong shape, russet potatoes are instantly recognizable in the produce aisle. And it's their distinct attributes that make them prized for fluffy mashed potatoes. Russets have a higher starch content than other potatoes, lending them a dry interior perfect for soaking up butter and cream during mashing.

Combined with dairy and seasoning, russet potatoes effortlessly smash into the best fluffy mashed potatoes. While red, yellow, or purple varieties can make delicious buttery mashed potatoes, russets have a clear advantage when fluffiness is the goal. Their high starch content gives them an absorbent edge, allowing more room for air incorporation during mashing.

For lofty mashed potatoes that don’t skimp on flavor, look no further than the trusty, reliable russet spud.

For Creamy Mashed Potatoes

Yukon gold potatoes are prized for their ability to produce ultrasmooth, creamy mashed potatoes due to their smooth, buttery yellow flesh. Unlike russets, known for fluffy mashes, Yukon golds offer a rich, velvety potato texture when mashed due to their starch and moisture balance. These potatoes retain more moisture during cooking while still holding their shape nicely, creating a lush, creamy texture when blended with butter and milk.

Additionally, Yukon golds have a slightly sweet flavor and earthier aroma compared to other yellow-fleshed potato varieties. This allows the delicate, sweet potato flavor to shine through in mashes rather than getting diluted.

For Mashed Potatoes With The Skin

Unlike starchy russet or Yukon gold varieties, red potatoes have a waxy, firm flesh even after cooking. This results in mashed potatoes with a far richer, thicker consistency. The low starch content of red potatoes means the spuds don’t break down as much during cooking and mashing. So there are plenty of potato pieces left to lend heft and density to the mash.

While some may prefer fluffy mashes, red potatoes yield a mash style all their own—smooth, creamy, and full of potato flavor. They require just a bit of dairy to achieve a creamy whip while still tasting distinctly of potatoes. And red potatoes have an earthy, mellow flavor that shines when the spuds are gently crushed and whipped.

If you're a fan of creamy mashed potatoes with skin, this potato variety is the clear winner.

There are lots of specialty potato varieties beyond the basics that can be transformed into delicious mashed potato dishes. Their varying flavors, colors and textures keep this classic side dish interesting.

Purple Potatoes

With their vibrant purple hue and often smaller size, purple potatoes like Purple Majesty or Purple Viking varietals add cheerful color to mashed potatoes. They tend to have a slightly nuttier, richer flavor. The purple pigment also provides an impressive array of antioxidants. Purple potatoes have a waxy, moist texture similar to red potatoes, resulting in a creamy, dense mash.

Fingerling Potatoes

Fingerling potatoes come in a range of hues from purple to golden. Their small, stubby shape differs from traditional oblong potatoes. Types like French fingerling or Russian banana potatoes have a firm, waxy texture. This makes them excellent candidates for mashing into a smooth puree-style dish with plenty of richness.

Yellow Finn Potatoes

Yellow Finn potatoes are golden-fleshed, round potatoes known for their buttery flavor and creamy texture when cooked. As an all-purpose potato, they mash well with a lighter consistency closer to Yukon golds. Their yellow hue is perfect for pairing with warming spices and herbs in mashed potatoes.

Few side dishes can compete with a steaming bowl of smooth, buttery mashed potatoes. Achieving the perfect creamy yet still chunky texture with great flavor can be a balancing act, but having the right process makes all the difference. 

When making mashed potatoes, choose russet or Yukon Gold potatoes for light and fluffy spuds, or opt for red potatoes if you prefer a denser, creamier mash. Prep the potatoes by peeling them (optional) and cutting them into 1-2 inch chunks. Even sizing ensures even cooking. Boil them until tender and drain the excess water to avoid unnecessary moisture.

Next comes mashing. To achieve a lump-free puree, use a potato ricer or food mill. For retaining some chunky bites, grab a hand masher. A stand mixer quickly makes the smoothest mashes if desired. Just don't overbeat. Follow it up with some dairy like warm milk or cream and season the rest with salt, pepper, garlic and herbs to taste.

In addition to the basics of how to make mashed potatoes, here are some tips to avoid any pitfalls along the way:

• Choose the right potatoes - Starchy russet or Yukon gold potatoes make fluffier mashes, while red or purple potatoes result in creamier, dense mashes.
• Start potatoes in cold water - Add potatoes to a pot and cover with cold water by 1 inch before bringing to a boil. This helps them cook evenly.
• Don't overcook - Cook until a fork slides easily in and out of potatoes. Overcooked potatoes can get waterlogged.
• Drain thoroughly - Drain potatoes in a colander then place back in pot briefly to steam and further dry them out.
• Mash thoroughly - Use a potato masher, ricer or electric beaters to mash potatoes to desired smoothness. Move potatoes around to evenly mash.
• Mix in dairy slowly - Gradually mix in butter and warm milk or cream until smooth and creamy. Add them slowly to prevent potatoes getting gluey.
• Season correctly - Season to taste with salt, pepper, garlic powder or herbs. Go light on early seasoning so flavors don't get diluted.

The key to picture-perfect mashed potatoes is using dry, fresh spuds, gentle mixing motions, and letting layers of flavor develop. Resist rushing the process and you’ll be rewarded with the creamiest comfort-food dish around.

While classic mashed potatoes with butter, milk, and spices are beloved for good reason, exploring creative recipes can make this comforting side into something truly special. You can try these garlic mashed potato recipes for flavor and texture that are reminiscent of the classic one but have something exciting along the way.

Loaded Baked Potato Mashed Potatoes

This version incorporates all the toppings you would find on the popular baked spuds. Mix in crispy crumbled bacon, shredded cheddar cheese, sour cream, and sautéed onions or scallions into creamy spuds for a mash sure to please a crowd.

Parmesan Garlic Mashed Potatoes

Parmesan cheese has a tangy and slightly taste which goes well with the natural sweetness of the potatoes. While adding Parmesan cheese to your potatoes, make sure that you add it after the melted butter and minced garlic. It is important to not mess with the flavor profile of the cheese. 

Truffle Garlic Mashed Potatoes

Try this recipe if you want a sophisticated mashed potato experience. The mashed potato is enriched with truffle oil to bring in a luxurious taste. The recipe is also extremely easy, as you can simply add truffle oil along with milk during the mashing process.