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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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15y ago

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