Mashed potatoes--red or baking potatoes?

Cafe Society
1

Which kind of potato is traditionally used to make mashed potatoes? According to a cookbook I just consulted, I should avoid red potatoes because they tend to yield a heavy sidedish, whereas baking (aka russet or “Idaho”) potatoes make for light and fluffy mashed potatoes. (Yes, I know this thread seems lame compared to discussions on nuclear disarmament, but bear with me.)

Chain restaurants seem to use red potatoes–with tons of cream and butter–giving rise to the “smashed” or garlicked potatoes.

>>> I always thought russet/baking/Idaho potatoes were primarily only for baked potatoes and potato salads.

Please explain.

2

I always use red potatoes, meself.

3

My mom always used baking potatoes for all our potato dishes, whether it be mashed, hashbrowns, fried potatoes, or pierogies.

4

The wife always uses Russet potatoes, and boy are they good! :smiley:

5

Hungry Jack Instant Mashed Potatos. Spuds in a flash. None of this peeling, boiling, boiling, boiling, mashing. That’s crazy!

6

Red Potatoes, I roast, sometimes after peeling and coating with olive oil, salt and coarse pepper.

Baking Potatoes, I bake. Sometimes I’ll scoop them out, mash the pulp and make cheese/bacon/chive stuffed potato skins.

But if all I want is mashed potatoes, and plan my shopping accordingly, I buy Yukon Gold.

They’re all perfectly fine for soup.

7

Russet/baking potatoes will work quite well, but I must second The King of Soup’s comment concerning the always delightful Yukon Gold. Creamy and sweet. And of course butter, cream, salt and pepper to taste.
[sub]Yummolicious[/sub]

8

And if you throw in a peeled clove of garlic in with the spuds as they boil away, it gets even better. :slight_smile:

9

BLASPHEMY! :wink:

Seriously, it is always better with real potatoes.

10

Yukon Gold makes the best mashed, however. Tasty, and loaded with vitamins. :cool:

11

I second that and the garlic.

Add some olive oil when mashing.

12

Get edumacated about your 'tats.

13

Typically I mash Russets or Yukon Gold, but the red spuds make an interesting variation. I boil them and then mash them, skins on. I’ll often add roasted garlic at the end.

14

Yup, I also use Yukon Gold. Boil 'em with the skins on, then peel them (gotta wear oven mitts) - it keeps the starches from boiling out (or at least that’s what Cook’s Illustrated told me).

15

Concur.

16

Why not use both?

17

I tend to use whichever kind I happen to have on hand. I usually buy them according to what’s on sale and then go from there on what to do with them.

I don’t think baking potatoes work too well in soup though, they seem to fall apart easier and seem mealier when they do.

To the person who buys the instant potatoes. I used to do that, then I made real mashed potatoes once, they were wonderful and creamy. Tried to go back to instant and realized they tasted like cardboard. It’s real mashed taters or none now.

I like to put in some sour cream and/or creamed cheese for really creamy mashed taters.

18

YES.

Skins on.

But the OP is right that it makes for a heavier side dish. BUT - I love potatoes in every shape and form except mashed, until I had them with red potatoes with skins on. Yum-yum.

19

My mom used Russets, but my wife uses red.

My wife’s are better.

20

I’ll add another vote for Yucon Gold, they have the right texture and a flavour that goes well with butter. Also if you like your mash to be lump free a potato ricer like this one makes mashing really quick. Also consider mashing sweet potatoes (flavour with a little honey, nutmeg and spicy chilli flakes), sunchokes (Jerusalem artichokes), and other non-fibrous root vegitables.