Close
Photo:Getty Images
Getty Images
With that in mind, we polled a handful of chefs around the country about the best potato to reach for when making a bowl of mash. The overwhelming response? Yukon Gold potatoes, which are creamy, buttery, and easy to track down. Here’s why these chefs won’t make mashed potatoes without ’em.
Russets vs. Red vs. Yukon Gold Potatoes: What’s the Difference?
Why Yukon Gold Potatoes?
Yukon Gold potatoes are medium sized and round, with thin skin and yellow flesh. The result of a cross between a North American white potato and a wild South American yellow potato, Yukon Gold potatoes have an almost buttery taste and are incredibly versatile. They balance the starchiness found in russets with a bit of waxiness usually found in white potatoes, like Red Bliss, making it possible to roast them, fry them or mash them. “They have a high starch content that absorbs the cream and butter very well, giving it a fluffy, yet creamy texture when cooked properly,” chefLogan Ramirezof Gioia Mia Restaurant in Montclair, NJ, explains.
That starch content is key to getting a fluffy texture in your potatoes, Ramirez explains. “Red potatoes and fingerlings—they don’t break down or absorb fat content as well as Yukon Gold, due to the low starch content,” he says.
Besides Yukon Gold potatoes, some chefs did prefer russet potatoes for their higher starch content and extra fluffy texture. However, these potatoes can be overworked easily, making your mashed potatoes gluey. “I know they are the easiest to find and most likely the cheapest at your local grocery store but russet potatoes are more than likely why your mashed potatoes come out watery,” chefJack Bennettat International Smoke in San Francisco adds. “They take on a lot of water in the cooking process and are much better in other dishes.”
Our 30 Most Popular Thanksgiving Recipes
Common Mashed Potato Mistakes
The secret to perfect mashed potatoes isn’t just using the right potatoes—how you prepare the dish can be the difference between creamy, delicious potatoes and a watery, gluey mess. The biggest mistake chefVanessa Parish, founder of the Queer Food Foundation, notices home cooks make is over-mashing. “You want your potatoes to be light and fluffy, not to harden like cement as soon as they touch the plate. Pushing out too much air can result in a thicker mashed potato with a heavy mouthfeel,” she explains.
Adding cold butter and milk to the hot potatoes will also lead to a lumpy final product, chefCedric Domenechof L’Avenue at Saks in NYC says. “I suggest to always mash the potatoes, milk and butter in a very hot temperature. If they get too cool, the mashed potatoes will not have as smooth of a texture.” Instead, make sure that the butter and milk are warmed, so they don’t instantly lower the temperature of the potatoes when added, which tightens up the starches in the potatoes.
We Asked 3 Chefs Their Favorite Winter Squash—They All Said the Same One
How To Make Mashed Potatoes Like a Chef
To pull off restaurant-worthy mashed potatoes at home, start with unpeeled potatoes, Domenech says, and make sure to start them in cold water to avoid uneven cooking. “Home cooks often peel the potatoes before they are boiled, but it is essential to boil the potatoes with their skin still on in water and salt for optimal texture. Once the potatoes are finished boiling, the skin should be removed,” he says. (He recommends doing this with a towel and gloves, as the potatoes will be hot.)
When it comes to the fat content, Bennett says you should reach for cream, rather than milk, for your mashed potatoes, while Domenech recommends a butter with a high fat content, such as Vermont unsalted butter, which is about 80% fat. This will ensure that your potatoes are extra creamy.
5 Tips for Perfect Classic, Fluffy Mashed Potatoes
Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
Was this page helpful?
Thanks for your feedback!
Tell us why!OtherSubmit
Tell us why!
