There are many different types of potatoes out there, and each one has its own unique flavor and texture. So, when it comes to mashed potatoes, the best for mashing really depends on your personal preferences.
Do you like your mashed potatoes smooth and creamy? Then you might want to use a starchy potato like a russet. A waxy potato would be better if you prefer your mashed potatoes to be a little chunkier.
⬇️ Table of Contents
- What Are the Best Potatoes for Mashing
- The Keys to Smooth and Fluffy Mashed Potatoes
- Types of Potatoes For Mashed Potatoes
- Yukon Gold Potatoes
- Russet Potatoes
- Sweet Potatoes
- Mashed Potatoes In the Microwave
- Are Russet or Yukon Gold Better for Mashed Potatoes?
- How To Store Mashed Potatoes
- 📖 Recipe Card
What Are the Best Potatoes for Mashing
Not all are well suited for mashed potatoes. The best types of potato for mashed potatoes is the classic russet, in most people's opinion.
Russets have a high starch content, making them light and fluffy when cooked. They also have thin skin that is easy to remove. Another good type for making mashed potatoes is Yukon Gold.
Yukon gold has a lower starch content than russet potatoes, but they still make light and fluffy mashed potatoes. They also have a slightly sweet flavor that some people enjoy.
The Keys to Smooth and Fluffy Mashed Potatoes
There are a few key things to remember when making mashed potatoes.
- First, it's important to use starchy potatoes like Russets, which will break down more easily and create a smoother texture.
- Second, boil them until they're very soft - this will also help create a smoother mash.
- Finally, use a potato masher or ricer rather than an immersion blender or food processor, as these can make the potatoes gummy.
- The addition of butter and cream helps improve the smooth finished texture.
If you follow these simple tips, you'll be left with smooth and fluffy mashed potatoes every time.
The history of mashed potatoes dates back to the 16th century when they were first served as a side dish in France. Since then, various variations of mashed potatoes have been popular worldwide and are served with different styles and ingredients added to them, such as cheese, herbs, spices, cream, bacon, and more. Mashed potatoes are a classic side dish that continues to be enjoyed by many people today.
Types of Potatoes For Mashed Potatoes
There are many types of potatoes for mashed potatoes. Some of the most popular include russet, Yukon gold, and red potatoes. Each type of potato has different properties, so it’s important to choose the one that will best suit your needs.
Yukon Gold Potatoes
Yukon golds are a favorite choice for mashing because they have thin skin and yellow flesh that's easy to peel. The potato is also noted for its creamy consistency when mashed, which makes them perfect for gratins and soups. You can also mash Yukon golds with the skin on, but you'll want to cut them into quarters first so they'll cook more evenly.
If you're making potato salad or another dish where texture matters, Yukon golds hold their shape well when boiled or steamed before being added to other ingredients.
Russets are the best potatoes for mashing. They’re known for their high starch content, which gives them a buttery flavor when mashed and makes them great for potato salad. These potatoes have a low moisture content and low sugar content, so they won’t get watery when cooked.
Sweet potatoes are a great option. They're delicious and nutritious, with a creamy texture that's easy to mix with cream or butter. Plus, they have the added benefit of being gluten-free.
This is an excellent choice for anyone looking to eat something that's both healthy and filling. Just be sure to cut your sweet potato into cubes before boiling it—you'll find it easier to mash this way. The key difference with sweet potatoes is that the texture is a bit more fibrous.
Mashed Potatoes In the Microwave
The microwave is the way to go if you're in a hurry and need mashed potatoes fast. This method is simple and only requires a few minutes of your time. All you need is some potatoes, butter, milk, and salt.
First, wash your potatoes and cut them into small pieces. Then, add them to a microwave-safe bowl with the butter, milk, and salt. Cover the bowl with a plate or lid and cook on high for 5 minutes. Remove the lid and stir the potatoes. If they're not fully cooked, cook for another minute or two.
Are Russet or Yukon Gold Better for Mashed Potatoes?
Both of these potatoes have a similar texture when cooked, but there are some slight differences. Yukon tends to be a bit creamier, while russet has a more fluffy texture. So, which type of potato is best for mashed potatoes? It depends on your personal preference.
Some people feel that Yukon potatoes have a slightly richer flavor, while others find no difference between the two varieties.
How To Store Mashed Potatoes
There are a few things to keep in mind when storing mashed potatoes. Firstly, they should be stored in a covered container in the refrigerator. Second, they will last for three to four days in the refrigerator. Finally, if you need to freeze them, use a freezer-safe container; they will last for two to three months.
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How Much Mashed Potatoes Per Person
When it comes to mashed potatoes, there is no definitive answer as to how much each person should have. It all depends on the situation and appetite of those involved.
Generally, it is safe to say that each person should have at least half a cup of mashed potatoes. This will ensure that everyone has enough to satisfy their hunger without having too much left over. Of course, if you are serving a large group or are expecting leftovers, you may want to make more than this.
How Long Does It Take To Make Mashed Potatoes?
Mashed potatoes are a popular dish for many people. They are simple to make and can be made in various ways. But how long does it take to make mashed potatoes?
In general, it takes about 15-20 minutes to make mashed potatoes.
A few factors will affect how long it takes to make mashed potatoes. The first is the type of potato you use. For example, Russet will take longer to cook than Yukon Gold. Another factor is whether or not you peel them before cooking them. Peeling them will add a few minutes to the total time. You can skip peeling them, but you will probably have to add extra time for them to soften.
If you are using fresh potatoes, they will take longer to cook than if you are using frozen potatoes.
📖 Recipe Card
Creamy Mashed Potatoes Recipe
- 2 large Russet Potatoes (or Yukon Golds) Use more if you enjoy leftovers. (Serving side is ½ cup per person).
- ⅓ cup Half and Half Cream Eye it and see if your potatoes need a bit more; some potatoes hydrate more than others)
- 1 tbps Butter Adding more is a personal touch.
- ½ teaspoon Sea Salt
- ¼ teaspoon Black Pepper
Home To Make Creamy Mashed Potatoes
- The recipe starts with peeling the potatoes. Then soak the peeled and cut potatoes in cold water for at least 10 minutes before cooking them. This will help remove some of the excess starch, which can make your potatoes gummy. Add the potatoes to a large pot filled with cold water. Always start cooking potatoes with cold water. If you place large potatoes in hot water, the outside will overcook and become grainy/watery.Be sure to cook your potatoes until they're nice and tender. You should be able to easily pierce them with a fork. If they're not cooked through, they won't mash as well.
- Use half milk plus half cream (or all milk) in your mash. This will give them the perfect balance of richness and creaminess. For an extra indulgent treat, swap in some half and half for some heavy cream. Just be sure not to use all heavy cream, or your mash will be too greasy.
Mashing The Potatoes
- Mash by hand using a potato masher or ricer for light, fluffy results. If you're in a hurry, you can use an electric mixer, but take care not to overmix, or you'll end up with gluey spuds. Another option is using a food mill, a large device placed on top of a large bowl and has a handle you turn that passes the potato through, creating a light fluffy texture.
Seasoning The Mashed Potatoes
- Season generously with salt and pepper (and don't be afraid to get creative with other herbs and spices). Potatoes are bland on their own, so they really need that flavor boost. A little bit of butter never hurts.
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