Yukon Gold and Russet potatoes are widely considered the best choices for mashed potatoes because they balance starch and moisture to give you creamy, fluffy results.

Best overall choice

For most home cooks, Yukon Gold is the go-to potato for mashed potatoes.

  • Medium starch and higher moisture give a naturally creamy, velvety texture.
  • Yellow flesh has a lightly buttery flavor, so the mash tastes rich even with modest butter and cream.

Fluffiest classic mash

If you like very light, cloud-like mashed potatoes, Russet (including Idaho) is the classic pick.

  • High starch and low moisture whip up into very fluffy, billowy mash.
  • They absorb butter, cream, and seasoning extremely well, giving that steakhouse-style mashed potato vibe.

Mixing varieties

Many cooks and recipe developers recommend using a mix of Russet and Yukon Gold.

  • Russet contributes lightness and fluff.
  • Yukon Gold adds a creamy body and richer flavor, so the final mash is both airy and luxurious.

Other good options

Beyond supermarket basics, several yellow or all-purpose potatoes also make excellent mash.

  • Varieties like Desiree, Yellow Finn, German Butterball, and King Edward are praised for rich flavor and smooth texture.
  • Some chefs even favor specialty types like La Ratte for especially flavorful, silky mashed potatoes.

Quick Scoop (forum-style)

For the most reliable, crowd-pleasing mashed potatoes right now, cooks and chefs overwhelmingly lean toward Yukon Gold, Russet/Idaho, or a 50–50 blend as the “best” potatoes for mashing.

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