Why You Should Be Using Yukon Gold For Mashed Potatoes

Mashed potatoes are about as American as apple pie, and even more likely than pie to be on the menu for Thanksgiving dinner — as they're are the second-most common thing on holiday menus across the country, just behind the turkey itself in frequency, per Statista.  After all, not only are potatoes are native to the Americas, but they're also inexpensive, easy to find, and extremely tasty to boot — especially when you add salt and butter to their creamy goodness. 

Mashed potatoes might seem like a no-brainer: You take some potatoes, peel and boil them, and then mash them. What's the big deal? But anyone who's made them knows better. Oftentimes they can end up too loose, too chunky, too gluey, or just plain bland. While mashed potatoes certainly don't need to be fussed over, there are a few things to consider as you prepare your spuds for their big day in the spotlight next to Tom Turkey.  

While many recipes don't specify what types of potatoes to use, not all varieties are ideal for mashed potatoes. Red potatoes have a high water content, which makes them a challenge for the traditionally creamy dish. Russets' high starch content means they're great for baking or frying, and as long as you don't overwhip them into a gummy glob, they produce lovely, light mashed potatoes (via Serious Eats). If you want the thickest, creamiest mashed potatoes around, though, you're best off using a potato with a medium starch content, like a Yukon Gold.