Yukon Gold and Russet potatoes are the top choices for mashed potatoes, and many cooks like to blend the two for the best balance of creaminess and fluffiness.

Best potatoes overall

  • Yukon Golds are widely recommended because they have a naturally creamy texture, a buttery flavor, and a rich golden color that makes mashed potatoes taste and look luxurious.
  • Russet (including Idaho) potatoes are high in starch, so they absorb butter and cream very well and whip up light and fluffy, classic diner-style mashed potatoes.
  • Many recipes and cooking guides suggest using either Yukon Gold or Russet—or a 50/50 mix—depending on whether you prefer ultra-creamy (more Yukon) or extra-fluffy (more Russet) mashed potatoes.

Other good varieties

  • Some heirloom or specialty potatoes like La Ratte are praised by chefs as exceptional for mashed potatoes, but they can be harder to find in regular grocery stores.
  • Waxy-leaning yellow potatoes such as Yellow Finn, German Butterball, or similar “butter” types can give a dense, very creamy mash with a rich flavor if you prefer that style.
  • All-purpose potatoes that balance waxy and starchy traits can work well if Yukon Golds or Russets are unavailable, but texture may be slightly less fluffy or rich.

Potatoes to avoid

  • Very waxy “new” potatoes tend to stay firm and can turn gluey or pasty when mashed, so they are usually not recommended for traditional mashed potatoes.
  • Small baby potatoes with thin skins can be tasty in smashed or rustic-skin-on dishes but often won’t give that classic, smooth, cloud-like mash people expect for holidays.

Quick style guide

  • For classic, fluffy holiday mash: favor Russet or an even mix of Russet and Yukon Gold.
  • For richer, restaurant-style creamy mash: use mostly Yukon Gold or similar yellow potatoes and add plenty of butter and cream.
  • For gourmet/chef-y mash: seek out specialty varieties like La Ratte if your market carries them and treat them gently to preserve their delicate texture.