Mashed potatoes what kind

Measure ad performance. Select basic ads. Create a personalised ads profile. Select personalised ads. Apply market research to generate audience insights. Measure content performance. Develop and improve products. List of Partners vendors. Featured Video. Save It Print. Prep Time 10 mins. Cook Time 25 mins.

Total Time 35 mins. Servings 4 servings. This recipe is easily doubled. Cook the potatoes:. Prep the butter and cream:. Drain and mash the potatoes:. Who can argue with that? Here are seven common mistakes to avoid when cooking mashed potatoes:.

Choose higher starch potatoes like Russets or Yukon Golds for the fluffiest, smoothest and most flavor-packed mash. Russet varieties mash up light and fluffy, while yellow-fleshed potatoes like Yukon Gold have a naturally buttery flavor and creamy, dense consistency.

Choose one or the other depending on your preferences, or a mix of both! Waxy potatoes such as red or white varieties have firmer flesh and require more mashing to become creamy, which could lead to the dreaded "potato paste.

When potatoes cook, the starch granules swell and absorb water and — if you've added it — salt. Top tip: If you add salt early on, you won't need to as much at the end. Cover them with cold water, add salt, then boil and reduce to a simmer.

If you start in hot water, they'll cook unevenly, with the outside falling apart before the inside is cooked. Roast the potatoes whole until totally tender, then remove the skin, mash the flesh, and incorporate melted butter and half-and-half or heavy cream.

Careful, though: Overworking cooked russet potatoes say, by throwing them in a food processor will release too much starch, turning them into a sticky glom. Yukon Golds and russets are baked side by side on high heat and mashed together into sweet, silky harmony, then loaded with chives, roasted garlic, and black pepper for a side that brings the best of both worlds.

Passing your boiled spuds through a ricer will reduce them to uniform shreds in seconds—good news for you because spending too much time mashing can lead to gummy results even if you start with the right potatoes.

Remember: Yukons are more forgiving than most potatoes, but just like you and me, every tater has its limits. This old-school contraption breaks down potatoes with an efficiency similar to a ricer, but can also be used to make jam, tomato sauce, and all kinds of smooth homogenous things.

The downside? Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste. Read our picks for the best potato mashers to make cooking your favorite recipes that much easier.

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Basic Mashed Potatoes Jessica Gabrielle. Basic Mashed Potatoes Doellsy. Recipe Summary test prep:. Nutrition Info. Ingredients Decrease Serving 4. The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. I Made It Print. Tips Read our picks for the best potato mashers to make cooking your favorite recipes that much easier. Full Nutrition. Reviews Read More Reviews.