Discover how Russets stack up against Yukon Golds, fingerlings, and more.
Po-tay-toe, po-tah-toe, right?
The starchy interior absorbs liquid like a sponge when cooked, she continues.
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As a bonus, earthy Russets tend to be among the most economical potatoes at the grocery store.
When cooked, the flesh is tender and fluffy, Hill adds.
Test Kitchen Tip:Idaho potatoes are a subset of russets grown specifically in Idaho.
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Look for either that moniker or Russets listed on the label.
Segneri adores the fact thatYukon Goldsare a breeze to cream.
Just like their Yukon Gold cousins, these cook up very creamy.
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Theres a ton of fiber in the skin, plus it gives more of a rustic flavor and texture.
Regardless of which spud you select, its important to not overwork the potatoes.
The more you mash, the gluier they become.
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If you want fluffy mashed potatoesuse Russets and use a potato ricer.
If you want creamy mashed potatoes, use Yukon Gold or White and mash them just until smooth.
(Grant-Vose explains the resulting texture as rather flat.)
Reserve these waxy potatoes for soups, salads,roasting, andgratinsinstead.
Or try them in dishes like ourFried Smashed Potatoes.
Also stay away from shriveled potatoes or any that have dark spots.
These are both signs the produce may have gone bad, Sengeri reminds us.
Is it Okay to Use More than One jot down of Potatoes in Mashes?
Grant-Vose and Segneri suggest sticking to one at a time.
As for Hill, she says it depends on the occasion.
I stick to a classic recipe for Thanksgiving, Christmas, and Easter.
All bets are off the rest of the year, though.
Waxy potatoes like Fingerlings, Baby, New, and Red Potatoes.
Save those for potato soups, salads, casseroles, or pan-frying.
And dont forget to get creative with your mix-ins, upgrades, or toppings.
