When it comes to side dishes, few can rival the timeless appeal of mashed potatoes. They are creamy, comforting, and the perfect accompaniment to a wide range of main courses. However, not all potatoes are created equal when it comes to making the ultimate mashed potato dish. In this article, we'll explore the best potatoes for mashed potato recipes, as recommended by professional chefs, and also discuss the less - than - ideal spuds that are better reserved for other culinary adventures.

First and foremost, let's understand what makes a potato suitable for mashing. The key factors are the starch content and the texture. Potatoes with a high starch content tend to break down easily and result in a light, fluffy texture, while those with lower starch and higher moisture content can be more waxy and hold their shape better.

The Creamy Champions: Russet Potatoes

Russet potatoes are often hailed as the king of mashed potatoes. These large, oblong potatoes have a high starch content, which means they absorb a lot of water during cooking. When you mash them, the starch gelatinizes, creating a smooth and velvety texture. Chefs love Russets because they can be whipped into a cloud - like consistency with minimal effort. They also have a relatively neutral flavor, which allows you to add your favorite seasonings, such as butter, milk, salt, and pepper, without overpowering the natural potato taste. Whether you're making a simple weeknight side or a fancy holiday dish, Russet potatoes are a safe bet.

The All - Rounders: Yukon Gold Potatoes

Yukon Gold potatoes are another excellent choice for mashed potatoes. They strike a nice balance between starch and moisture. Their golden flesh gives the mashed potatoes a beautiful color and a rich, buttery flavor right out of the gate. Unlike Russets, which can sometimes be a bit dry, Yukon Golds have a slightly higher moisture content, resulting in a creamier and more cohesive mash. They hold their shape a bit better than Russets, making them suitable for those who prefer a slightly chunkier texture in their mashed potatoes. Additionally, they are versatile and can be used in a variety of other potato recipes, from roasted potatoes to potato salads.

The Lesser - Known Gem: Purple Potatoes

While not as commonly used as Russets or Yukon Golds, purple potatoes are a hidden treasure for mashed potato enthusiasts. These potatoes have a unique, earthy flavor and a vibrant purple color that can add a pop of visual interest to your plate. They have a medium starch content, which means they can be mashed into a smooth consistency. The antioxidants in purple potatoes also make them a healthier option. You can use them on their own or mix them with other types of potatoes to create a colorful and flavorful mash.

The Ones to Avoid for Mashing

Not all potatoes are well - suited for mashing. New potatoes, for example, are small, thin - skinned potatoes that are harvested early in the season. They have a low starch content and a high moisture content, which makes them waxy. When you try to mash them, they tend to hold their shape and can result in a lumpy, unappetizing texture. Instead, new potatoes are better used in dishes where their firmness is an advantage, such as potato salads or boiled and served with a light vinaigrette.

Red potatoes also fall into the category of less - than - ideal for mashing. They have a similar waxy texture to new potatoes and do not break down as easily as high - starch potatoes. However, they are great for roasting, where their thin skin and firm texture can create a crispy exterior and a tender interior.

Preparing the Perfect Mashed Potatoes

Now that you know which potatoes to choose, let's talk about how to prepare the perfect mashed potatoes. Start by washing the potatoes thoroughly and peeling them if desired. Cut them into evenly sized pieces to ensure even cooking. Place the potato pieces in a pot, cover them with cold water, and add a generous amount of salt. Bring the water to a boil over high heat, then reduce the heat to medium - low and simmer until the potatoes are fork - tender, usually about 15 - 20 minutes.

Drain the potatoes well and let them sit for a few minutes to allow any excess moisture to evaporate. Then, using a potato masher, ricer, or an electric mixer, start mashing the potatoes. If you're using a mixer, be careful not to over - mix, as this can cause the potatoes to become gluey. Gradually add your desired amount of butter, milk, or cream, along with salt, pepper, and any other seasonings you like, such as garlic powder or chives. Keep mashing and stirring until you reach your desired consistency.

In conclusion, choosing the right potatoes is the first step in creating a delicious mashed potato dish. Whether you opt for the classic Russet, the versatile Yukon Gold, or the unique purple potato, each type brings its own qualities to the table. And by avoiding the waxy varieties for mashing, you can ensure that your mashed potatoes turn out light, fluffy, and full of flavor every time.