What Type Of Potato Is Best For Mashed Potatoes?

Mashed potatoes are a dish that is enjoyed across the world. Mashed potatoes can be found on dinner tables around the globe. The variety of potatoes is chosen by their texture, flavor, and availability. The type of potatoes affects the dish’s flavor and its texture. In this article we will learn about best potatoes for mashing.

What Type Of Potato Is Best For Mashed Potatoes?

Here are the best potatoes for the mashed potatoes:-

1. Yukon Gold Potatoes

Yukon gold potatoes are good for mashing. They have high starch content and a naturally buttery flavor. They don’t absorb too much water. So it’s perfect for mashing. That’s why Yukon gold is a favorite for mashing.

2. Russet Potatoes

Like Yukon Golds, russets have a high starch content. Some people prefer russet because they give you fluffier mash. But they are flavorless compared to Yakun golds, and you will need some extra ingredients to flavor. To avoid watery mashed potatoes, make sure you dry the potatoes entirely before smashing them.

3. Yukon Gold And Russet Potatoes

Some argue that a 50/50 combination of the two gives the best results. The russets lighten the texture, while the Yukon Golds bring a buttery flavor.

Common Mistakes To Avoid When Cooking Mashed Potatoes?

Here are the common mistakes to avoid when cooking mashed potatoes:-

1. Using The Wrong Type Of Potatoes

For the most flavorful, smooth, and airy mush, choose potatoes with a higher starch content, such as Russets or Yukon Gold. Yukon gold and other russet varieties develop a naturally buttery flavor and a dense, creamy consistency, whereas russet varieties blend light and airy.

2. They Are Not Salting The Water

When potatoes cook, the starch swells and absorbs water; if you add salt, they drink more water, and your potatoes are not mashed. So avoid the salt when you boil.

3. Starting Them In Hot Water

Bring to a simmer after covering them with cool water, adding salt, and boiling. They will cook unevenly in boiling water, disintegrating before the interior is fully cooked.

4. Under-Draining The Potatoes

You should add moisture to the mashed potatoes with a flavorful liquid, such as milk or cream since nobody enjoys mashed potatoes that are dried and chalky. If you don’t like it, gently reheat the drained potatoes on the stovetop to dry them out before mashing them with your preferred seasonings.

5. Using Flavorings Straight From The Fridge

Before melting the butter into the hot potatoes, allow it to reach room temperature. Scoop in the heated milk or cream. It will impede the cooling process and be assimilated more efficiently.

What Do Professional Chefs Use To Mash Potatoes?

1. Potato Masher

A classic choice, the potato masher is a handheld tool with a grid of wires or blades. Chefs are used to mash the potatoes manually for their consistency.

2. Food Mill

A food mill is a kitchen tool used to mash potatoes. It consists of a bowl with a rotating blade or disk that forces the potatoes through small holes, resulting in a smooth and uniform texture.

3. Potato Ricer

This tool is the same as a giant garlic press and effectively produces excellent, fluffy mashed potatoes. Cooked potatoes are placed in the chamber, and pressure is applied to force the potatoes through tiny holes.

4. Stand Mixer Or Hand Mixer

Some chefs use a stand mixer or hand mixer to whip potatoes. This method can produce creamy mashed potatoes, especially when ingredients like butter and cream are added during mixing.

5. Immersion Blender

In some professional kitchens, chefs use an immersion blender to mash potatoes quickly and efficiently. This method is effective for achieving a smooth and creamy texture.

The ideal potato for mashed potatoes depends on personal preference and desired texture. Russets offer a fluffy, light consistency, while Yukon Golds impart a buttery richness.
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