Which variety of potato is best for french fries? What about for mashed potatoes?!


Question: russett or Yukon gold for fries...but they are high in starch so rinse well...and dry.

round whites or red potatoes are lower in starch , absorb less water and they tend to stand up to boiling better.....so they are more suited for mashing.....


Answers: russett or Yukon gold for fries...but they are high in starch so rinse well...and dry.

round whites or red potatoes are lower in starch , absorb less water and they tend to stand up to boiling better.....so they are more suited for mashing.....

Yukon gold

Russets are pretty good for fries and work well for mashed too. I like red potatoes for mashed though as I like to keep the skins on and get a little more color--I use red when roasting too.

the net interracialchatting.com will tell you how to do it

Yukon Gold is great for both. For mashed I also like red potatoes with the skins left on, it adds some color to the dish.

Russets for both mashed & french fries....works best for baked too.

Red potatoes make superior potato salad as they hold together best. And the red potatoes are great for making stuffed potato skins! They are pretty & smaller potatoes so easier as finger food.

More than you asked...but just thought you might have interest.

I generally use reds for everything and I leave the skins on.

I find russets are just mealy and gritty, and other varieties, ie, yukon gold or purple potatoes, are just too expensive. Yukons seem to be more starchy too, so when they are cooked they take on a texture i'm not a fan of.

Experiment to find out what you like.

Kennebeck if you can find them they are the best that i have used





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