Whether you’re gearing up for the ultimate Christmas meal — or mashed potatoes are just a staple in your home — the fluffier your spuds are, the better. The secret to the perfect consistency is all in the main ingredient.
Picture: Ernesto Andrade/Flickr
When it comes down to it, you can make mashed potatoes out of any variety of spud, but each kind will change things up a bit. There are three categories of potatoes: starchy, waxy and the in-betweens. For maximum fluff, Christine Gallary at cooking blog The Kitchn explains that starchy potatoes are your best bet:
…for mashing? Starchy is the only way to go. High-starch, thick-skinned potatoes like Russets fall apart during the cooking process, mash up light and fluffy, and absorb butter and cream like a dream. Mashing the other types of potatoes will result in a gummier, gluey texture. Most potatoes in the grocery store are not high-starch potatoes; there is usually a wider variety of waxy or all-purpose potatoes. The only high-starch potatoes will probably be labelled as Russet, or perhaps Idaho or bakers. In some places you may also find Katahdin potatoes.
Mashed potatoes are a great side for any meal and can even help you or your gets a little more veggies in your diet. If that delicious potato flavour is more important to you than the texture of your dish, mix some in-between potatoes like Yukon Golds with your Russets or Katahdins to get the best of both worlds. What do you do to make your mashed potatoes amazing?
The Best Potatoes for Mashed Potatoes [The Kitchn]