Do you know what I think is the biggest mashed potato mistake out there? Using only one kind of Potato. Yup!
You want a 50/50 mix of waxy potatoes, such as Yukon Gold, and starchy potatoes, such as Russet and Idaho. Starch absorbs butter and cream while giving the potatoes a fluffy, whipped texture. Waxy potatoes have good flavor but can get wet and gluey if they’re the only potato you use. No more gluey potatoes this Thanksgiving please or you’ll be assigned the fruit salad instead!
You want a 50/50 mix of waxy potatoes, such as Yukon Gold, and starchy potatoes, such as Russet and Idaho. Starch absorbs butter and cream while giving the potatoes a fluffy, whipped texture. Waxy potatoes have good flavor but can get wet and gluey if they’re the only potato you use. No more gluey potatoes this Thanksgiving please or you’ll be assigned the fruit salad instead!
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