This Is The Best Potato For Your Mashed Potatoes

The potato aisle of the produce section can be overwhelming at times. Potatoes come in bags and in bulk, in a wide variety of sizes and shades, and a trip to the grocery store to pick up some potatoes to mash can leave you frazzled. However, once you know what you're looking for, it will be easier to grab the correct varietal and get out of there.

Unless you want to experiment with a particularly exotic and out-of-the-ordinary mash, it's advisable to steer clear of sweet potatoes and yams. The best type of potato to mash is one that is starchy (via Spend With Pennies). Using waxy potatoes such as red or white varieties will result in you having to mash them for a longer period of time, which can result in a pasty and gloppy texture (via Good Housekeeping). 

So what are the starchiest options out there?

It's widely thought that Yukon Golds are the best option for mashing potatoes. Because of their density, they don't turn mushy or watery when cooked and result in a fluffy mash (via Bon Appetit), and due to their low water content, they will result in a more flavorful mashed potato than other varieties. If your store is out of Yukon Golds, russets are a second option, for the same reason — their high starch content and density.

But making a successful mash isn't only about the potato type, it also has to do with technique. You should always salt the water you boil them in and drop them in hot water — don't put them in cold water and then turn the pot on. While "mashing" sounds like a process that will require a fair amount of elbow grease, less can actually be more when you're preparing them. Being gentle while you're mashing the potatoes can result in a lighter and fluffier mash.