Which are the best potatoes to use for making mashed potatoes: Red, new, russet or gold?!
Answers: Well, you never want to use red potatoes for mashing. First of all, these are republican days and I don't know about you, but I myself could not afford to mash and feed the family with them. I think a good mashing potato is a russet or something like that. Always be sure to mash completely, add your butter and then add some can milk. Add some pepper to your liking and enjoy.
I use Yukon myself.
russet.. add some sour cream also..
Red potatoes (as fresh as possible)
I prefer using the russet for everything and have for years. When I used the Yukon Gold one year, they were a little watery - tasting and texture. The reds make a dense potato but stilll moister than the good old russet.
It's a matter of individual preference. I prefer Russets.
Our Reds are Desiree and are a good universal Potatoes, as are Nadine (white)
Idahoes, Russets or Yukon Gold have the best taste for mashed potatoes.
Just depends on your tastes. They all have a certain taste. Red are sweeter and are great mashed with skins on...New are pretty tiny, so although they would taste great...you'd be using a heck of allot of potatoes... Russet are good, but really great for baking because they are a sturdier potatoe...gold's are great...sweet, like red but not so good with the skins on...
up to you!
I Love Baby Reds with the skin all mashed up. F* Yummy
Butter Sour Cream & Dry Ranch Dressing Mix
Russet (baking) potatoes or the Yukon Gold (or othe rgodl that is not that brand name) b/c they are mealier.
Red and new are best for potato salad, b/c they are waxier
I love mashed reds... with the jackets on. Just add some butter and cream and a little seasoning... easy and delicious!
I prefer the Yukon Gold variety of Baking potatoe to tell you the truth.
Yep - Yukon are the best .. they are very buttery!
personal preference- red & gold are more waxy don't over mash them
russets are more starchy (you can pund them full of butter and cream)
russet or gold
It's all a matter of taste. I prefer Russet for mashing. New potatoes are better boiled then browned in butter or creamed.Red and gold i do not care for, but as i said it's all a matter of taste.
If you are new to cooking i would start with Russet a good all purpose potato.......then experiment with the others until you find the one you like best.
I use a combo of russets & a waxy potato-usually Yukon gold. I got the recipe from foodnetwork.com. It was on Good Eats & they are the only mashed potatoes I make (with 1 exception).
I have tried them all...each has it's own distinct flavor