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If you want the classic, cloud-like mash, reach for a Russet. Also called Idaho potatoes, these are the high-starch, low-moisture champions of the mashing world.

They break down beautifully and soak up butter and cream like a sponge. The result? A light, fluffy texture that practically floats off your fork.

Just don’t overwork them. A food processor or blender will turn them into wallpaper paste. Use a potato masher or ricer, and you’re golden.

The Buttery Backup: Yukon Golds

Maybe you crave something a little richer. Enter the Yukon Gold—the MVP of the medium-starch world.

They have a naturally buttery flavor and a creamy, almost velvety texture when mashed. They don’t need as much butter or cream to taste decadent. And here’s the best part: their golden color makes your dish look as good as it tastes. Instant dinner-party win!

Are they as fluffy as Russets? No. But for a “smashed” or rustic mash, they are absolutely unbeatable.

The Best Potatoes for Mashing and How to Get it Perfect | GreenPan