Which Potato Is Best For Making Mashed Potatoes

We’ve all been there: staring at a wall of potatoes in the grocery store, feeling a weird mix of pressure and confusion. You just wanted to make some mashed potatoes, but now you’re facing Yukon Golds, Russets, Reds, and Purple Peruvians like you’re choosing a life partner. Let’s be real, the only thing worse than lumpy mashed potatoes is a potato that turns into glue before your eyes.

The good news? You don’t need a culinary degree to nail this. You just need to know which spud is your spirit animal in the mash game. So grab a glass of milk (maybe spiked with butter—I won’t tell), and let’s break it down like a mash potato intervention.

The Dream Team: Russet Potatoes

If mashed potatoes were a superhero movie, the Russet potato would be Thor. It’s huge, a little dusty on the outside, but packing some serious star power on the inside. Russets are high in starch and low in moisture, which is exactly what you want for a fluffy, cloud-like mash.

You know that feeling when you take a bite of mashed potatoes and they almost dissolve on your tongue, like eating a buttery snowflake? That’s a Russet. They soak up butter and cream like a sponge at a spill, making them the undisputed king of creaminess.

The only catch? They’re a bit fragile. Don’t overwork them, or they’ll turn into a gluey paste faster than you can say “pass the gravy.” Treat them gently—like a nap, not a workout.

The Golden Child: Yukon Gold Potatoes

Yukon Golds are the friendly overachiever of the potato world. They have a naturally buttery flavor and a golden color that makes you look like you added extra butter even when you didn’t (our little secret). Their medium starch content means they’re a bit less fluffy than Russets, but they’re way more forgiving.

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You can actually mash a Yukon Gold with your bare hands (not recommended, but still). They hold together better, so you get a creamy, yet slightly substantial mash. It’s like the difference between a feather pillow and a memory foam mattress—both are comfy, but one has a little more personality.

I accidentally left a pot of Yukon Golds on the stove for an extra ten minutes last Thanksgiving, and they still turned out perfect. Try that with a Russet and you’ll be serving glue with a side of regret.

The Loyal Squire: Red Potatoes

Red potatoes are that friend who shows up with a six-pack and says, “I’m just here to help.” They are waxy, low-starch, and high in moisture, which makes them the worst choice for a traditional fluffy mash. They will absolutely refuse to get fluffy. They’ll stay chunky and waxy, like little potato pebbles trying to swim in a sea of butter.

That said, if you’re a fan of mashed potatoes with a bit of texture—lumpy, rustic, and “I-had-a-life-before-dinner”—red potatoes are your pal. They’re perfect for smashed potatoes or a chunky farmhouse mash. But if you serve someone a bowl of red potato mash and call it “classic,” you might get a polite nod and a side-eye.

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Save the reds for roasting or boiling in a salad. They’re good people, just not for this gig.

The Wild Card: Purple Potatoes

Look, I love a funky color as much as the next person. Purple potatoes make everything look like a moody Instagram filter. But for mashed potatoes? They’re a novelty act. They have a denser texture and an earthy flavor that clashes with the creamy, buttery dream we’re chasing.

Mashing purple potatoes is like trying to paint your living room with a crayon. You’ll get a weird, grainy paste that turns an unappetizing gray-green when mixed with dairy. It’s fun for a Halloween party, but not for Tuesday night dinner. Stick to the classics, and save the purple for your children’s art project.

what potatoes are best for mashed potatoes - Larrea | Restaurant in Las

The Verdict (No Fighting)

So, which potato is best? If you want the unanimous crowd-pleaser, the Michelin-star-of-mashed-potatoes, grab Russets. They are the safe bet, the consistent fluff, the “I’m sorry, I don’t have a photo of them but they were amazing” potato. Use them when you want to impress, or when you need a comfort food that hugs your soul.

If you want a potato that works even when you’re distracted by a toddler or a phone call (so, always), go with Yukon Golds. They are the forgiving, buttery best friend who always has your back. They’re my go-to for a weeknight mash when I’m too lazy to be precise.

And please, for the love of all that is creamy and lump-free, never use cold potatoes. That’s a rookie mistake. Warm potatoes absorb butter like a takeout container absorbs grease. Cold potatoes? They’re like trying to hug a statue. Warm them up first, or face the consequences.

Now go forth, pick your potato, and mash with confidence. You’re not just making dinner—you’re creating a edible memory. And if you mess it up, just add more butter and nobody will know. Butter covers all sins.