Search results
Jan 21, 2024 · Best: Russet. Brent Hofacker/Shutterstock. Depending on who you talk to, there's also a strong argument for Russet potatoes being the best for mashed potatoes. When you think of potatoes, Russets are probably the first ones that come to mind, even if you didn't know that is what they're called.
Jan 14, 2024 · Russet Potatoes (aka Idaho Potatoes) Best for: Light and fluffy peel-free mashed potatoes. Rocking a thick, easy-to-peel skin and often large in size (read: less putzy peeling required for the same amount of flesh), “the king of starchy potatoes is the humble russet potato, which is always my top choice for mashed potatoes,” Hill explains.
- Pick the right potato. You generally make mashed potatoes with Russet potatoes or Yukon Golds. Both are delicious, but you may end up a little disappointed with your dinner if you mistakenly make the “wrong” choice.
- Dry the cooked potatoes very well. Once you fully cook the potatoes, drain them completely. Next, add them back to the hot pot and place it on the still-warm burner.
- Add the butter before any liquid dairy. Different people have varying opinions about how to add butter to mashed potatoes — whether to melt the butter, whisk in room-temperature pats, or melt butter into your cream.
Sep 25, 2023 · Russet Potatoes. Like Yukon Golds, russets have a high starch content. Some prefer russets because they'll give you a fluffier mash, but they are rather flavorless compared to Yukon Golds, and will need some additional ingredients to zhuzh them up. To avoid watery mashed potatoes, make sure you dry the potatoes completely before mashing.
- 1 min
People also ask
Are russet mashed potatoes good mash?
Are red potatoes good for mashed potatoes?
Are russet potatoes mushy?
- How to Select Potatoes
- How to Cook Potatoes
- How to Mash Potatoes
- Milk Or Cream? How Hot Should It be?
- Perfect Mashed Potatoes
In his professional life, Harvey helps those food service operations learn the best way to mash, fry and bake potatoes. But when asked which of the more than 200 varieties of American-grown spuds make the best mashers, Harvey demurs. Thanksgiving sides:A collection of Southern Thanksgiving sides from chefs and home cooks "It comes down to what you ...
If you're using russets, which have thick skins, it's a good idea to peel them before cooking. Skin or no skin is ultimately a personal preference. But when it comes to cooking, Harvey does not equivocate: Begin with cold water and simmer gently. "I recommend you almost poach your potatoes," he said. "Start with cold water, add in your potatoes whe...
Once the potatoes are soft, it's time to drain them well in a colander or strainer and let them steam off. "Potatoes are about 80% water, so you want to let that steam get away," Harvey said. The very best mashed potatoes start with a ricer, a relatively inexpensive piece of kitchen equipment that forces your cooked food through tiny holes. Thanksg...
If it's fluffy potatoes you're after, you'll want to reach for half and half or whole milk over cream. "And if you want them to be creamier, use heavier dairy and of course you could always substitute plant-based milk," Harvey said. "But you need to add some sort of liquid, including vegetable or chicken stock because you need something for the sta...
Russet potatoes are gently folded together with milk and butter for perfect and comforting cloud-like mashed potatoes.
- Mackensy Lunsford
Aug 18, 2020 · Yukon golds will make creamy, smooth mashed potatoes. Russets will make fluffy mashed potatoes. Russets also tend to absorb more water than gold potatoes, so there's an extra step involved to make the potatoes even more delicious. If you're following this recipe, but you're using gold potatoes instead of Russet, check the recipe card notes to ...
Nov 15, 2023 · The best potatoes for mashed potatoes are Russets and Yukon Golds. Russets will give you the creamiest mash, but many prefer the flavor and golden color of Yukon Golds. Avoid waxy, red potatoes for mashed potatoes, which won’t break down enough (read: lumps) and don’t absorb dairy well. Half-and-half.
