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You don't need a special occasion or to wait for a particular season to eat mashed potatoes. At the same time, not all potatoes are created equal when it comes to making the finest mashed potatoes ever. All you need are the right kind of potatoes and a desire to stuff your mouth with dreamy forkfuls of buttery goodness. For that, you must know the different types of potatoes and how to use them to the fullest. Check out this guide to the best potatoes for a mash before you get out your potato masher.
In essence, there are three main categories of potatoes: starchy, waxy, and all-purpose potatoes. Starchy potatoes, as their name implies, are high in starch and low in moisture. This combination results in flaky flesh and dried potatoes. The flesh is easily broken down. They will absorb the best complements to the vegetable, such as dairy and butter, due to their high absorbency. Waxy potatoes have a low starch content but a high moisture content. They have creamier flesh with firmer skin, although their skin is thinner than that of starchy potatoes. One distinguishing feature of these potatoes is that they retain their shape after cooking, which is why they're less common in mashed potatoes. They are generally new potatoes that are pickled when they are less mature and smaller and rounder than other potatoes. They are ideal for boiling, roasting, and baking dishes that require the potato to stay intact, such as casseroles, gratins, potato salad, soups, and stews. Finally, all-purpose potatoes are the ultimate workhorse, with medium starch and moisture content. All-purpose potatoes, as the middle-of-the-road potato, usually suffice as a substitute for any starchy or waxy potato recipe. When you run out of starchy potato varieties, these can be used for a mashed potato recipe, but it may not be the soul-warming dish that you would otherwise get by using starchy potatoes.
Did you know that one of the most common mistakes that home cooks make when making mashed potatoes is using the incorrect type of potato? Mashed potatoes should be light, fluffy, and delicately creamy. And when it comes to waxy potatoes, like fingerling potatoes, they have a firmer texture than starchy potatoes. They're low in starch and high in moisture, which can make them less ideal for mashing. When you boil waxy potatoes, they tend to hold their shape and retain more of their moisture than starchy potatoes, which can result in a slightly gummier texture when mashed. Those pricey red potatoes are fantastic in stews and pot roasts, but they make terrible mashed potatoes. So, when you are shopping for potatoes, avoid fingerlings, red potatoes, and white potatoes.
Some of the potatoes for a good mash are:
Russet Potatoes
The starch content of russet potatoes is the highest of any potato. The best thing, though? These are absurdly inexpensive. When boiled and mashed, they produce mashed potatoes that are unbelievably fluffy and pillowy soft. These potatoes have a subtle, earthy, and neutral flavour. They make the ideal surface for butter, cream, and flavourful seasoning.
Yukon-Gold
In comparison to russets, Yukon Gold potatoes have a modest starch content. They are slightly denser and creamier but still produce wonderful mashed potatoes. Similar to russets, they have a bland flavour with a tad of sweetness and earthy undertones. Yukon Golds are the best choice for mashed potatoes if you desire them to be creamier in texture.
Pukhraj
Pukhraj is a potato variety that is commonly grown in India. It is a yellow-fleshed potato with a smooth texture and a buttery flavour. Pukhraj potatoes are known for their high starch content, which makes them ideal for making mashed potatoes. Also, their flavour makes them a great choice for mashed potatoes. The buttery flavour complements the creaminess of the mashed potatoes and enhances their overall flavour.
Kufri Jyoti
They're the perfect spuds for making mashed potatoes. These potatoes are very starchy. And when it comes to mashed potatoes, starch is your friend. And let's not forget about the flavour. Kufri Jyoti potatoes have a slightly sweet taste that pairs perfectly with all kinds of toppings and seasonings. Whether you like your mashed potatoes plain and simple or loaded up with butter, garlic, and cheese, Kufri Jyoti potatoes will give you a perfect base to work with.
Kufri Sindhuri
Kufri Sindhuri potatoes are another Indian variety that has a smooth and creamy texture. They're not too grainy or lumpy, which means you'll get a perfect consistency every time. And let's be real, nobody likes lumpy mashed potatoes. But that's not all; Kufri Sindhuri potatoes also have a mild flavour that won't overpower your other ingredients. That means you can add all kinds of herbs, spices, and seasonings to make your mashed potatoes taste exactly the way you want them to. They might not be as starchy as some other potato varieties out there, but they still get the job done.
How To Avoid Soupy Mashed Potatoes
High-starch potatoes will absorb seemingly as much liquid as they come into contact with, which can be a disadvantage because no one likes watery mashed potatoes. But there's a simple fix: after draining your fully cooked potatoes, return them to the pot and return them to the heat for a few minutes to evaporate any excess water. This will dry them out and prepare them to absorb as much butter and cream as possible.
Pro-tip: Although starchy russets are the mildest-flavoured potatoes, some people prefer more flavourful potatoes. If flavour is as important to you as texture, try this instead: To get the best of both worlds, make your mashed potatoes with half russets and half Yukon golds. This blend has a pleasant potato flavour while remaining light and delicate in texture.
