There are a few types of potatoes that are commonly used for mashing, including Russet, Idaho, and Yukon Gold. Each of these varieties has its own unique characteristics, but they all share one thing in common: they're high in starch, which makes them light and fluffy when cooked. But, which one is the best?
Let's start with the Russet potato, also known as the Idaho potato. These guys are like the supermodels of the potato world: they're tall, they're slender, and they're absolutely stunning when mashed. But, are they too high maintenance for everyday cooking?
On the other hand, we have the Yukon Gold potato, which is like the comfort food of the potato world: it's warm, it's inviting, and it's always a crowd-pleaser. With its buttery flavor and fluffy texture, it's no wonder why Yukon Golds are a favorite among chefs and home cooks alike. But, are they too expensive for everyday meals?
Best Potatoes for Mashing | Cooking School | Food Network
