What type of potato is the best choice when making mashed potatoes and why?

* Russet (Idaho): This is the classic choice, known for its high starch content, which creates fluffy, light mashed potatoes.

* Yukon Gold: While slightly less starchy than Russets, they have a buttery flavor and hold their shape well when mashed, resulting in creamy mashed potatoes with a delicate texture.

* Red Bliss: Similar to Yukon Golds in texture and flavor, but with a slightly lower starch content.

Why starchy potatoes are best:

* Fluffy Texture: Starchy potatoes have a high moisture content, which turns into steam during cooking, creating a light and fluffy texture when mashed.

* Creamy Consistency: The starch granules swell during cooking and release their starch, contributing to the creamy texture.

* Flavor: Starchy potatoes have a mild flavor that won't overpower the other ingredients in your mashed potatoes.

Avoid waxy potatoes (like Fingerling or Red Potatoes) for mashed potatoes. They have less starch and a higher moisture content, which makes them hold their shape well when boiled. This will result in mashed potatoes that are dense and sticky, rather than light and fluffy.