Potatoes for mashed potatoes?

[JennS]

I'm making mashed potatoes for Thanksgiving (traditional kind with just milk, butter, salt & pepper) and have seen dissenting opinions on the best kind of potatoes to use. What do we think about russets vs. yukon golds? Thanks in advance!

[dfrostnh]

It doesn't matter what kind of potato is used ... I grew up with potatos mashed with evaporated milk. I didn't realize other people didn't use evaporated milk until a friend wanted to know why my mashed potatos tasted "different".

[rcallner]

Signing on to the Yukon Gold club, but I also add a yam or sweet potato to the mix, and it's silky/buttery/sweetness makes a kickin' mash.

[tunapet]

Ok I favour russetts.I mash with buttermilk, s/p and lots of butter. I find this method makes them very light and airy. You think yukons would make it better?

[rcallner]

A change is as good as a feast - your sumptuous butter buttermilky russets sound luscious. The yukons mixed with a yam add a creamy buttery dimension without the dairy that's also very nice. I think the texture of russets would be better and I know the taste of yukons is richer - perhaps next time I'll mix them and see what happens.

[Ace_Mclean]

I always use red skin taters - leaving the skin on, and they turn out great. Mash them by hand, mix in a little warm milk, butter, and sour cream. They turn out perfect every time.

[jfood]

My favorites are

1 - fingerlings (not mashed roasted w EVOO, pancetta and rosemary)
2 - red bliss (nice and sweet)
3 - yukons (creamy and rich)
4 - russet (old staple)

Don't forget the butter

[Pegmeister]

I like to mash a couple of parsnips in with my potatos. It gives them a slighly sweet flavor.

[Funwithfood]

I used Yukons for years, then bought into the idea that Russet's were better for mashers (dryer, etc.). But, as I reflected back, my mashers with Yukons had a smoother texture. So...this year I'm back to Yukons.

[JennS]

Just the feedback I was looking for, so thanks to everyone. Yukon Gold it is (luckily that's what I already ordered from Fresh Direct!). Should I peel before or after boiling?

[Andiereid]

I peel after. I find that if I peel before, the potatoes absorb too much water. I boil them in their skins, then run them through a ricer, which peels them for me and makes the potatoes fluffy and not quite as gummy as mashing or whipping.

[NYchowcook]

I peel before and then immediately into the food mill. If I don't peel before, they're too hot to handle. Then you have to let cool, reheat, etc.
Yukons are fine (though I've been favoring russets of late -- and they're from my CSA), but just keep away from food processor or they'll turn into a gluey paste.

[Janet from Richmond]

Yet another vote for the Yukon Gold and mash by hand rather than with a mixer.

[cheryl_h]

Another vote for Yukon Golds, hands down my favorite potato.

[oakjoan]

I've had this weird idea of roasting potatoes with onions and garlic this Thnksg and then mashing a bit so that they'll accept gravy more readily. I have several different kinds of spuds, including some from my CSA box, some organic YG and some organic fingerlings.

Whaddya think?

[miss louella]

I should probably start by saying your idea doesn't sound weird at all. I think it sounds FABulous! PS I would not even consider peeling. Have a great TG!

[oakjoan]

No, I rarely, if ever, peel.

[Andiereid]

Another vote here for Yukon Gold. I think the flavor is better.

[howboy]

why not both?

[rtmonty]

We always use Yukon Golds, they make outstanding mashed potatoes. In fact, we have a friend that almost won't eat mashed potatoes unless they're Yukon's. Guess I wonder how we made out in the "old days" when there were no YG's.

[nja]

I agree with GG. Either will work, but I prefer the flavor and creaminess of Yukon Golds over the classic Russet. No matter what you choose, I recommend baking & ricing instead of boiling, as I find it yields lighter, fluffier, and more intensely flavored mashed potatoes.

[krissywats]

I like both, but my new favorite is fingerling (boil whole with the skins on and then mash, don't whip)

When I do russets I bake and then rice them - gives a great, earthy potato flavor. When I use Yukons I boil, lends itself to a creamier mashed potato, and is perfect for whipping, IMO.

[GG Mora]

Either one will work. There are people who will tell you Yukon Golds aren't “floury” (starchy) enough for mashed, but they're my preferred spud for the task; I like the flavor better, and I find that russets are almost too starchy and therefore get a little “cottony” when mashed – YGs have better body. Strictly my opinions, of course.