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what kind of potatoes make the best mashed potatoes

The best mashed potatoes usually come from starchy or medium-starch “all- purpose” potatoes , especially Yukon Gold and Russet (Idaho) potatoes, because they turn fluffy or creamy instead of gluey when mashed.

Quick Scoop

For what kind of potatoes make the best mashed potatoes , here’s the short version:

  • Yukon Gold
    • Medium starch, naturally buttery, and very creamy.
    • Great if you like rich, velvety mashed potatoes that taste flavorful even before you add much butter or cream.
  • Russet / Idaho
    • High starch, light and fluffy when cooked.
    • Perfect if you like classic, cloud-like mashed potatoes that soak up tons of butter, cream, and gravy.
  • Other good options (if you see them)
    • Yellow Finn, German Butterball, Desiree, and King Edward also mash into a smooth, rich texture and are used by many chefs for pomme purée–style mash.
  • What to avoid
    • Very waxy potatoes (like many red or new potatoes) can turn dense or gummy if overworked, so they’re better for roasting or salads than ultra-smooth mash.

A lot of cooks actually mix Yukon Gold + Russet to get the best of both worlds: fluffy from the Russet, creamy and buttery from the Yukon.

Best Potato Types (At a Glance)

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Potato type Texture when mashed Best for
Yukon Gold Creamy, dense, naturally buttery.Rich, restaurant-style mashed potatoes.
Russet / Idaho Very fluffy, light, absorbs lots of dairy.Classic, airy mashed potatoes and big holiday batches.
Yellow Finn Super creamy, slightly waxy but still great for mash.Heavy, ultra-creamy mashed potatoes.
Desiree Tender, smooth, balanced starch and wax.Silky pomme purée–style mash.
German Butterball Buttery flavor, easy to mash smoothly.Extra- buttery tasting mashed potatoes.

Why These Potatoes Work So Well

  • Starch level matters
    • High-starch potatoes (Russets) break down easily and stay fluffy when gently mashed.
* Medium-starch/all-purpose potatoes (Yukon Gold, Yellow Finn) strike a balance: they hold shape but still mash into a smooth, rich texture.
  • Moisture and texture
    • Waxy potatoes have more moisture and less starch, so if you over-mash them, they can get dense and gluey instead of light.
* That is why you often see chefs favoring Yukon Gold or similar golden varieties for luxurious, buttery mash.

Little Technique Boosters

Even with the right kind of potatoes, a few small choices make them taste like a steakhouse side:

  1. Start in cold, salted water so the potatoes cook evenly and pick up flavor from within.
  1. Drain well and let them steam off for a minute so extra water evaporates; this keeps them from turning watery.
  1. Warm the butter and cream/milk before adding, which helps the potatoes absorb them and stay smooth.
  1. Mash gently (with a hand masher or ricer); over-mixing, especially with Russets, can make them gummy.

Quick TL;DR

  • If you want creamy, rich mash : choose Yukon Gold (or similar golden all-purpose potatoes).
  • If you want light, fluffy mash : choose Russet/Idaho.
  • If you want a crowd-pleaser : use a mix of Yukon Gold + Russet for both creaminess and fluffiness.

Information gathered from public forums or data available on the internet and portrayed here.