I already wrote about what kind of potatoes to choose for mashed potatoes. But since this was more of a general look into the types of potatoes this is where I will try to get specific. I browsed the Internet looking for different suggestion – which potato variety is best for mashed potatoes. It seems that two most commonly used are Yukon Gold and Russets. And the general consent is that Yukon Gold is best. Why?
Bot Russets and Yukon Golds are starchy potatoes – that means lots of starch and less water. What does that mean? More starch means fuller potato cells which give fluffier texture.
But still, just comparing Russets and Yukon Golds, Russets have more starch than Yukon Golds, which are more of all-purpose potatoes. And most cooks say they are best for making mashed potatoes. So if you can get them, try them. If not, don’t worry, your mashed potatoes recipe will taste just fine.
November 24, 2009 at 11:42 amI don’t understand this article… you say in the first paragraph that Yukon Golds are the best. Then in the last paragraph, it seems that you are saying that Russets are best (according to most cooks). So which is it?
November 24, 2009 at 11:43 amAnd if Russets have more starch than Yukon Gold, that means fluffier mashed potatoes, right? So are Russets best or what?
November 25, 2009 at 3:47 amYeah it is a little confusing. Sorry about that. Let me explain – most recipes suggest that you should use Yukon Golds, but when you check out what professional cooks are saying lots of them claim Russets are best. And… the more starch the better? This is also a bit confusing, since some people complain that to much starch gives starchy flavour. Anyway… I don’t think there is a straight answer here but I guess both give tasty mashed potatoes :)!
November 26, 2009 at 10:52 amstop being idiots….is say the general consent is yukon gold…..read further, if you can, it says russets have more starch therefore they are fluffier…stop trying to make a good thing bad. Use your yukons and have bad potatoes i will continue to use russet.
February 4, 2010 at 3:25 pmOkay seriously are you people really arguing over mashed potatoes? Maybe it is time to get out a bit more don’t you think?
December 21, 2010 at 2:31 pmCan left over mashed potatoes be used in making Potato Gnocchi?
December 21, 2010 at 3:45 pmSure!
December 31, 2010 at 6:31 pmPotatoes are essentially large bundles of starch granules. As they are heated, they absorb water and swell, much like a balloon filling with air. Many of these granules eventually burst, spilling out a sticky, starchy gel called amylose. And it’s the amylose that turns mashed potatoes gluey. Russet potatoes produce too much amylose because they are so high in starch. Yukon Gold potatoes have less starch, making them a better choice for “fluffier” mashed potatoes. The trick to fluffy mashed potatoes is to not allow water absorption and there is two ways of doing this: Boil the potatoes in their jackets for it inhibits water absorption but requires you to peel the hot potatoes just before serving, hardly an easy task. 2: Steaming, the hot water vapors efficiently cooks the spuds, but doesn’t allow them to soak up water the way boiling would. Rinse the steamed potatoes halfway through cooking with cold water, taking advantage of another bit of chemistry. By rinsing, you allow the potatoes to cool halfway through cooking and some of the amylose still inside the starch granules formed insoluble crystals. The crystals stay trapped inside the granules and therefore can’t escape and turn the potatoes gluey. Better still, any amylose that did escape during the first half of cooking is simply washed away. Finally, since intact starch granules can feel gritty in the mouth, add butter and milk. The fats coat the granules, making them feel creamier and smoother.
January 17, 2011 at 5:26 pm@admin: Yeah, this article is kind of pointless. Better clarification in the article would be more helpful and how about tips from personal experience???
@Lois: Gnocchi has to have all the lumps out of it, so not a good idea if you are talking about stored leftovers. If they are fresh leftovers, then you can use a potato ricer to get all the lumps out, or use a fork to push the potatoes through a strainer.