Using these potatoes, you'll achieve creamy and fluffy mashed potatoes consistently.
Initially, you might believe that mashed potatoes Are simply an unpretentious and comforting side dish, yet each home chef puts their own twist on this traditional recipe—whether they leave the skin intact or remove it entirely, how they cook the potatoes (by boiling, baking, or steaming), or if they prefer a rich and velvety texture versus one that’s light and airy. This staple for Thanksgiving is surprisingly adaptable. Before deciding how to prepare your potatoes, though, you must head off potato hunting...and what you pick can significantly affect the outcome of your meal.
Considering this, we asked several chefs from across the nation to share their preferred choice for creating perfect mashed potatoes. Their consensus was clear: Yukon Gold potatoes, known for their creaminess and rich, buttery flavor, as well as their accessibility. Below are the reasons these chefs insist on using them for their mashed creations.
Related: Huskies versus Reds versus Yukon Golds: Understanding the Varieties of Potatoes
Why Yukon Gold Potatoes?
Yukon Gold potatoes are medium-sized and round, featuring thin skins and yellow flesh. These potatoes resulted from crossing a North American white potato with a wild South American yellow one. Known for their nearly butter-like flavor, they offer great versatility in cooking. They combine the starchy quality typical of Russet potatoes with some waxy characteristics similar to those seen in White potatoes such as Red Bliss, allowing you to roast, fry, or mash them easily. "With their high starch content, these potatoes absorb cream and butter exceptionally well," says a chef, resulting in a dish that has both a light, airy consistency and a rich, smooth mouthfeel when prepared correctly. Logan Ramirez Gioia Mia restaurant in Montclair, NJ, clarifies.
Ramirez points out that the starch level is crucial for achieving a light and airy texture in potatoes. He states, "Red potatoes and fingerlings do not disintegrate or soak up fat as effectively as Yukon Golds because of their lower starch levels."
In addition to Yukon Gold potatoes, certain chefs favor Russets due to their high starch levels and exceptionally light consistency. Nevertheless, these potatoes tend to become gummy when overly handled. "While they might be the simplest to locate and possibly the least expensive option at your nearby market, Russet potatoes are often the reason your mashed potatoes turn out runny," notes Chef. Jack Bennett At International Smoke in San Francisco adds, "During the cooking process, they absorb a significant amount of water and work better in different recipes."
Related: Our Top 30 Favorite Thanksgiving Recipes
Common Mashed Potato Mistakes
The key to flawless mashed potatoes doesn't merely lie in selecting the correct type of potato; it’s also about how you handle the preparation process. This step can make all the difference between achieving velvety, delightful mash and ending up with something runny and dough-like. According to chefs, Vanessa Parish The founder of the Queer Food Foundation observes that one common mistake home chefs make is over-mashing their potatoes. "Ideally, you should aim for light and airy potatoes rather than ones that become as dense as concrete upon touching the plate," she clarifies. She further notes that excessive mashing can lead to thick, heavy-textured mashed potatoes with an unpleasant consistency in the mouth.
Incorporating cold butter and milk into the hot potatoes can result in an uneven texture, Chef. Cedric Domenech At L'Avenue within Saks in New York City, they advise mashing the potatoes with warm milk and butter for optimal creaminess. Should the mixture become too cold, the consistency won't be as smooth. To prevent this, ensure both the butter and milk are heated before mixing; adding them at room temperature can cause the potato starch to tighten up unexpectedly.
Related: We Quizzed 3 Chefs About Their Preferred Winter Squash—They All Chimed In With the Same Choice
How to Prepare Mashed Potatoes as a Professional Chef Would
To achieve restaurant-quality mashed potatoes at home, begin with unpeeled potatoes, advises Domenech, ensuring you place them in cold water from the outset to prevent inconsistent cooking. "Many home chefs peel the potatoes prior to boiling, yet it’s crucial to cook the potatoes with their skins intact in seasoned water," he explains. After they’re done boiling, remove the skins. He suggests using a towel and wearing gloves since the potatoes will be quite hot during this process.
Regarding the fat content, Bennett advises choosing cream over milk when making mashed potatoes, whereas Domenech suggests using a butter with higher fat levels, like Vermont unsalted butter, which contains approximately 80% fat. This ensures an exceptionally smooth texture.
Certainly, if you lack Yukon Gold potatoes for your Thanksgiving dinner, you can still prepare mashed potatoes. If you're working with subpar potatoes, Chef Jeffrey Williams The chef appointed to lead the innovative project at The Wharf InterContinental in D.C. proposes enhancing the dish with additional flavors to compensate for the absence of traditional starches. "In cases where I must opt for an alternative to my preferred potato variety, I enjoy incorporating caramelized diced onions cooked in butter, cream, and smoked Gouda cheese," he explains. He adds that these ingredients provide a nice balance and make up for the lack of starchy elements in the potatoes.
No matter if you're preparing mashed potatoes for a special occasion feast or simply a comforting weeknight supper, picking the correct type of potato could make your guests (or yourself) request more helpings—hence, select carefully when shopping this season.
Related: 5 Tips for Creating Ideal Traditional, Lightly Whipped Mashed Potatoes
