High starch potatoes are best for making mashed potatoes. The highest starch potatoes are Yukon Gold and Russet. Potatoes that are more waxy can end up more paste like than creamy. While picking the right kind of potatoes is important to making the best mashed potatoes, there are many other things you need to know. Knowing how to cook them, best tools for mashing them, what to add to them, and more.
Continue reading to learn ALL of the things you need to know to make the best creamy mashed potatoes.
If you’re boiling your potatoes to make mashed potatoes boil them until they are “fall apart” soft. Don’t boil them just to the point that you would normally boil potatoes. You need to go much further than that to ensure that you get proper creamy mashed potatoes. You’ll also want to make sure that you peel and cut your potatoes into even pieces. If your pieces of potato are evenly cut they’ll cook evenly. This prevents some pieces from ending up under done. Start with cold water and place your potatoes in the cold water and allow them both to come up to temperature at the same time. Be sure and salt the water too since the salt will help break down the potatoes so you get those nice creamy results.
Be sure to use a good hand masher or potato ricer and thoroughly crush those well cooked potatoes. The more you work them over the more smooth and creamy your mashed potatoes will be.
We’re trying to make creamy mashed potatoes so make sure you add in plenty of cream. Also be sure not to add cold cream. Heat it up first so that it is nice and warm when adding to your well mashed potatoes. You almost can’t add too much cream. If your potatoes have turned thin and soupy it’s not a problem. Just simmer the potatoes until the moisture content is down to the point that you get the perfect consistency.
Actually baked potatoes are great for making into mashed potatoes. Baked potatoes have a very fluffy texture which is ideal for making into mashed potatoes. You’ll still need to be sure that they are high starch content potatoes. Baking a potato isn’t a solution to making low starch and waxy potatoes any better for turning into mashed potatoes.
No. While Idaho is well known as the state that grows potatoes there isn’t a specific Idaho potato. There are several types of potatoes that are grown there. You’ll want to make sure that the potatoes grown in Idaho are indeed russet.
The most likely reason that your potatoes are gluey is because you used a low starch content potato. Not all potatoes make good mashed potatoes. The best mashed potatoes start with russet potatoes which have the highest starch content, or Yukon Gold potatoes which have the second highest starch content.
The short answer is a lot. If you haven’t made perfect creamy mashed potatoes before and you think you’ve put in enough milk, you’re wrong. Add some more. You almost can’t add too much milk. Your potatoes should get an almost soup like consistency when you have enough milk. You’ll want your mashed potatoes to simmer in the milk and reduce down to the proper consistency. The higher the fat content of your milk the better your mashed potatoes will be. Cream is best but whole milk is fine. You can get by with 2% if you must but anything lower won’t give the best result.
Sure. Just wait to add butter and any herbs to right before you intend to heat and serve. This will ensure that they come out perfect and seem as if they were just made minutes prior to being served.
Obviously this will depend on how many people you’re planing to serve. Ideally you’d make sure you have 1/2 pound of uncooked potatoes per person. This should ensure you have plenty when it comes time to serve.
My favorite food growing up was mashed potatoes. My mom didn’t make them this way but her method worked well for her. This method is fool proof and will produce stellar results every time. Don’t rush and don’t skimp and you’ll be thrilled with the results and so will your family or guests. You came to this post to find out what’s the best potato for making mashed potatoes but you got so much more. Not only do you now know that russet and Yukon Gold are the potatoes that you want but you know the best way to make the creamiest mashed potatoes. Good luck and happy cooking!
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