According to many home cooks and chefs alike, Yukon Golds are the ideal potato for mashing. Moderately starchy and more flavorful than russets, Yukon Golds yield a creamy yellow mash with a naturally buttery taste.
Are all potatoes good for mashed potatoes?
But mashed potatoes are only as good as the potatoes you start with, and not just any old potato will do. Avoid a mashed potato blunder by choosing the best types of potatoes for mashing. When it comes to choosing potatoes for mashing, it’s all about the starch content.
Fluffy mashed potatoes are one of the most versatile side dishes around. But mashed potatoes are only as good as the potatoes you start with, and not just any old potato will do. Avoid a mashed potato blunder by choosing the best types of potatoes for mashing.
What is the best type of potato for baking?
Because they have a light, mealy texture, high-starch potatoes are the best baked potato. Medium-starch potatoes are the round white potatoes and yellow potatoes. They are a great all-purpose potato and are the types you’ll most commonly find in the grocery store.
Another thing we wanted the answer to was, what kind of potatoes are best for making salads?
Waxy potatoes, such as red and white varieties, do have a lot of flavor but work best for potato salads or other dishes benefiting from larger chunks that hold their shape. The lower starch content and higher moisture in these potatoes make them resistant to mashing and less able to absorb butter and cream.
What are some common mistakes when making mashed potatoes?
Using the wrong type of potatoes. Choose higher starch potatoes (like Russets or Yukon golds) for the fluffiest, smoothest, and most flavor-packed mash. Waxy potatoes (such as red or white varieties) require more mashing to become creamy, which could lead to the dreaded “potato paste.”.
Are Yukon Gold potatoes good for mashing?
Yukon Gold potatoes are a favorite for mashing not only because they have a high starch content (hooray!), but also because of their naturally buttery flavor. They also don’t absorb as much water as russet potatoes (a. k. a. Idaho potatoes), which can get a little mushy if overcooked or not properly drained.