What's the best potatoes for Mashed Potatoes? Is there one that /ck/ can agree upon?How about the butter, warm or cold? How warm for the heavy cream? Anything else? I want to make my Mashed Potatoes be the best they can possibly be.
I like a mix of Yukon gold and russet.
There is no specific best since they can all make amazing mash if you just use the right cooking method to match the potato type you're working with. The only varieties bad for mash are waxy potatoes like Red Bliss, Norland and Eastern.For >>21988878's example, Yukon Gold are best steamed or boiled for mash while russets are best baked since they take on a LOT of water if boiled and can disintegrate.
>>21988902Thanks for the tip, I wasn't aware of the difference.
>>21988870bake the potato before mashing
I really like the little red ones with the skin on. It adds a nice texture to it and the red potatoes have a stronger flavor.
>>21988923Yup. There's even textural difference in the finished mash depending on type and method. Going with the same two examples, steamed Yukon Golds will make a stick-to-your-ribs thick mash that holds up on its own as a side, particularly with garlic mashed into it. No gravy necessary. Baked russets will result in a lighter, fluffier mash and, due to their higher starch content (that's why they disintegrate if boiled; starch is he l hydroscopic so it absorbs water way more easily), their mash would benefit from gravy in a way a Yukon mash wouldn't.
>>21988934>particularly with garlic mashed into it.Garlic? Elaborate please, first I've heard of this.
>>21988941Garlic mash. Just makes the mashed potato more of its own thing without the need for gravy. You can stream/roast garlic along with the potatoes and mash it in. You can add them to russet mash, too, but I just prefer it without. Chives or green onion are better there, imo
>>21988934>>21988941>>21988991I like my garlic mash made with garlic oil (or even garlic butter). You can make garlic oil easily by soaking garlic cloves in a bottle/container of vegetable oil
>>21989046You still have to roast or steam garlic to make garlic butter, no?
>>21988925this makes the mashed potatoes taste wrong.
>>21989071You don't have to but it will change the flavour profile if you do...
Makes no difference if you use a few sticks of butter
>>21988931this is the way
>>21988870russet and only russet
>>21988870use adequate salt.
>>21988870Purple of course.
