Which potato is best for mashing

Mashed potatoes are essentially an easy dish, but we've found a few tips and tricks that ensure the best potatoes ever:. You can even make ahead and freeze mashed potatoes. Just make sure that you don't skimp on the butter or cream. It's the fat that helps the potatoes reheat well.

Our favorite way to reheat mashed potatoes is to just put them in the microwave covered for a couple minutes, and then give them a good stir before serving. You can also put them in a slow cooker a couple hours on low , or reheat in the oven or on the stovetop. Just stir occasionally, and add more butter and seasoning if needed to serve. Always put potatoes in cold water to start, then bring to a boil.

That way the potatoes cook more evenly. Place the peeled and cut potatoes into a medium saucepan. Add cold water to the pan until the potatoes are covered by at least an inch. Add a half teaspoon of salt to the water. Turn the heat to high and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover. Cook for 15 to 20 minutes, or until you can easily poke through the potatoes with a fork.

While the potatoes are cooking, melt the butter and warm the cream. You can heat them together in a pan on the stove or in the microwave.

When the potatoes are done, drain the water and place the steaming hot potatoes into a large bowl. Pour the heated cream and melted butter over the potatoes.

Mash the potatoes with a potato masher. Then use a strong wooden spoon a metal spoon might bend to beat further. Add milk and beat until the mashed potatoes are smooth.

Don't over-beat the potatoes or the mashed potatoes will end up gluey. Add salt and pepper to taste. Well , the short answer is Yukon Gold potatoes. So what makes Yukon Gold one of the best potatoes for mash? The perfect mash is made up of a few key ingredients: butter, milk, salt and pepper, and starchy potatoes. Now, why starchy potatoes specifically? Because between a waxy and starchy spud, it's the latter that becomes fluffy and light when mashed.

Yukon Gold is, well, the gold standard for mashed potatoes. Russet potatoes are usually the second option for mash. However, russets are higher in starch than Yukon Gold potatoes, and thus absorb water more easily. Aside from russets, you can also use Dutch cream potatoes which are, as the name suggests, creamy and buttery. Another option is the Australian Toolangi Delight, a purple-skinned potato that can be used for mashing and frying.

Though slightly waxy, Desiree potatoes are creamy enough to be used in mash. Here are seven common mistakes to avoid when cooking mashed potatoes:.

Choose higher starch potatoes like Russets or Yukon Golds for the fluffiest, smoothest and most flavor-packed mash. Russet varieties mash up light and fluffy, while yellow-fleshed potatoes like Yukon Gold have a naturally buttery flavor and creamy, dense consistency. Choose one or the other depending on your preferences, or a mix of both! Waxy potatoes such as red or white varieties have firmer flesh and require more mashing to become creamy, which could lead to the dreaded "potato paste.

When potatoes cook, the starch granules swell and absorb water and — if you've added it — salt. Top tip: If you add salt early on, you won't need to as much at the end. Cover them with cold water, add salt, then boil and reduce to a simmer. If you start in hot water, they'll cook unevenly, with the outside falling apart before the inside is cooked.

Make sure to drain well after cooking to avoid a mushy, watery mess. While no one likes mashed potatoes that are dry and chalky, you'll want to use a flavorful liquid to add moisture, like milk, cream or even chicken stock.

If you'd like, gently reheat the drained potatoes on the stovetop to dry them out slightly before mashing with your preferred seasonings. Let your butter come to room temperature before melting it into the hot potatoes, then mash in the warm milk or cream.