I Made 6 Famous Mashed Potato Recipes And Found The Very Best One (2025)

FAQs

What is the most popular potato for mashed potatoes? ›

The best potatoes for mashed potatoes are a starchy varieties like russet, Idaho or Yukon gold. Starchy potatoes are best for mashed potatoes because they have a fluffy, almost airy texture that breaks down easily.

Unwanted lumps are a result of mashing undercooked potatoes, so the key to avoiding lumps is cooking the potatoes correctly. Make sure that your potatoes are all cut roughly the same size so they cook at the same rate. And unlike pasta, potatoes should be started in cold water.

Gordon Ramsay's mashed potatoes are known for their richness and flavor. He typically adds butter, heavy cream, and sometimes crème fraîche to his mashed potatoes for a creamy and indulgent texture. Additionally, he often incorporates roasted garlic or chives for extra flavor.

The largest quantity of mashed potatoes was consumed in Augsburg, Germany, in 2017 by Andre Ortolf. A “dish” of 1200 grams!

Smaller potatoes (like red gold) will cook faster whole — about 15-20 minutes in boiling water. Larger potatoes (like russet) take a little more time — about 20-30 minutes.

Folding chives or scallions into mashed potatoes is a classic technique for a reason, but roasted garlic (garlic is also an allium), caramelized onions, or even a packet of Lipton's French Onion Dip, can all add unbeatable flavor to mashed potatoes.

The yolk emulsifies water and fat to create a cohesive, velvety bite, while providing a little fat and body of its own. What is this? You can add an egg yolk to nearly any existing mashed potato recipe.

What does Rachael Ray use to mash potatoes? ›

Mash potatoes with half-and-half or milk using a potato masher. Add in the cream cheese and smash until the cheese melts into the potatoes. Add chives or scallions. Season with salt and pepper, to your taste.

Just a pinch of baking soda is all you need to create mashed potatoes as soft as clouds. When you add baking soda, it reacts with the heat of the dish and the acid in the milk or cream to create small air pockets throughout the mash. These air bubbles translate to light and airy bites. Yum!

Quick, easy, and fresh weeknight recipes. Good brands of instant mashed potatoes, like Bob's Red Mill, contain one ingredient: dehydrated potatoes. And when you rehydrate them with a bit of butter and milk and—please use a heavy hand—salt and pepper, they taste surprisingly clean and good.

The Andes people were thought to mash their potatoes and eat them, but the earliest verified appearance of mashed potatoes in history is in the 18th century from English author Hanna Glasse's cookbook, “The Art of Cookery.” The simple wording of the recipe, once overly complicated and restricted to aristocracy, made it ...

A: Idaho is the top producing state for potatoes in any form, and took the honors from Maine in 1957.

Yukon Gold potatoes are a favorite for mashing not only because they have a high starch content (hooray!), but also because of their naturally buttery flavor. They also don't absorb as much water as russet potatoes (aka Idaho potatoes), which can get a little mushy if overcooked or not properly drained.

The Yukon Gold potato, though yellow fleshed, is a cross between a yellow and a white potato and is usually labeled as such. A “yellow” or “gold” potato is not a Yukon Gold potato, but all three potatoes have similar starch contents and flavors and can be used interchangeably in recipes.

Made with fresh red skin potatoes, butter, and real buttermilk, Bob Evans Mashed Potatoes tastes like homemade.

It's no secret Americans really like potatoes. The starchy plant is by far the most commonly consumed vegetable in the U.S. But what's the most popular way to consume potatoes? The answer is, unsurprisingly, in french fry form.