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Most Chefs and home cooks recommend Russet potatoes for mashing, as they give the best flavor and texture. However, most any potatoes may be used. I have had delicious Alaskan Golden mashed potatoes, as well as new Red potatoes. But my favorite is still the Russet.

Note: Potatoes called 'baking potatoes,' do not usually cook down to a soft texture, and therefore are not as nice to use as other potatoes.

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14y ago
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12y ago

king Edwards

Russet Norkotah. You can boil them in salt water, drain them, MASH them, and serve them. They whip up perfectly with an eggbeater without the need to add cream, butter, water, stock, etc.

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15y ago

Idaho potatoes (the long brown ones) are thought to have the most pleasing consistency and starchy-ness for baking.

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Q: What type of potato is the best choice when making mashed potatoes and why?
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A mashed potato is still a potato. The only change is physically from a solid state into a mashed state. The chemical composition of the potato has not been changed.


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