Best potatoes?!
Answers: What kind of potatoes is the best kind to use for mashed potatoes as appossed to baking potatoes?
I like to use red skin potatoes.
Indiana or Michigan white potatoes, the ones that don't look perfect in size and shape are best for mashing! Wisconsin russets are good for baking and mashing, in that order. (Idaho's are tasteless!)
I use red skin potatoes or the yukon golds, I do not peel them. They turn out really creamy.
baby red potatoes. Yummm :-)
I like Yukon Golds for mashers. They're smoother... nice texture.
Yukon Gold.
Russet, hands down.
They will give you a nice fluffy texture. Add butter and cream or milk or half and half and a touch of onion powder or a sprinkle of chicken broth powder (not granules) for a nice touch. Your preference of chunky or smooth won't matter. You can mash these as smooth or as chunky as you want to - you can even use a hand mixer to get them extra fluffy and smooth. Stop whipping just when they are at the right stage of smoothness for you or they can get pasty (any potato can do that).
They will pipe nicely out of a large tipped pastry bag too if you want to get fancy for a nice dinner.
They are good for about anything since the texture is so nice.
Yukon Golds for sure but make sure they're Organic, they have a sweeter taste.
I like Yukon Gold potatoes have a buttery flavor to them.
Red New Potatoes
Red potatoes, no doubt!