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I distinctly remember reading an article a few years ago saying that Yukon Gold potatoes were the best potatoes for mashing. My mom said she watched a cooking show today that proclaimed Russet potatoes king of creamy mashes. Which is correct? Turns out, a mixture of both for flavor and texture! I suppose this comes down to a matter of preference but I plan to experiment and see which comes out best. I might add that I always add mashed cauliflower to the mix to squeeze in some extra veggies, but I realize this is not always a crowd-pleaser if you over do it. A ratio of 1:3, cauliflower to potatoes, and no one will notice it at all!
Here’s the skinny on varieties of potatoes that work best for mashing:
