what potatoes are best for mashing?

Question

Everytime I go to the store I dont ever know what kind to buy. Idaho, Russet and the list goes on..


So what kind are best for mashing? Baking? What's the difference in potatoes?

Answer 1

Reds and golds are waxier, hold their shape better and absorb less water. They are a little harder to get a smooth consistency when mashing, but are great for baking with herbs or with a roast or for potato salad.



Idaho and russets absorb more water and are more starchy, they are easier to get a smooth texture from when mashing. I prefer them, and also use the really big russets for loaded baked potatoes.

Answer 2

Reds for boiling for potato salad, or mashed potatoes, or french fries. Russets for baking. Russets get mealy when you boil or fry them. Yukon gold are like reds but have a milder taste.

Answer 3

Idaho taters are IMHO the best all around multi-use taters. Good for mashing, frying, tater salad, etc. . .



Red ones are my favorite to fry - I just prefer them.

Answer 4

Another One on the Way. congratulations. I use Yukon Gold for mashed potatoes, I also use aged yukon gold for making potato gnocchi.

Answer 5

Idaho in my opinion!