The Best Type Of Spuds For Mashed Potatoes Is A Grocery Favorite

Delicious with steak, chicken, and veggies, mashed potatoes are a creamy and comforting side dish practically everyone loves. When prepared to perfection, this dinnertime staple can be fluffy, buttery, and smooth. But there are admittedly many mistakes you could make when preparing mashed potatoes, and not selecting the correct spud is one of the very first. To avoid turning potatoes into a gluey, lumpy mess, start with the best variety: Yukon Gold.

Since creaminess is the number one factor in creating the best mashed potatoes, Yukon Gold is the grocery store staple that you should choose. Yukon Gold potatoes have a medium starch content, which allows them to break down easily and helps create a light and fluffy texture. They also are less prone to absorbing water which helps keep their integrity so they won't turn into sticky paste. Their almost buttery flavor and golden flesh can also help you get that quintessential look and flavor that mimics the truly decadent mashed potatoes that steak houses and restaurants are known to serve. This premium potato may be on the pricier side, but once you start making creamy spuds with Yukon Gold, there's no going back.

Selecting the right potato is the easy part. Once you've got your hands on a bag of Yukon Golds, the real work can begin. Striking the right balance between smooth and lumpy, as well as buttery and over-seasoned, is a delicate one. While there are many ingredients you can add to mashed potatoes, using a combination of rich fats like butter, milk, and heavy cream will create luscious, velvety potatoes and fresh herbs and seasonings will be the secret to achieving top tier taste.

After boiling the diced potatoes until they become tender, use a masher or ricer to achieve the desired consistency while slowly mixing in your fats and seasonings. The key is to slowly mash and gradually add in the milk and butter mixture. Be careful to not over-mix, as doing so could all too easturn your potatoes into a gooey mess.