Which Potatoes Are The Best For Mashed Potatoes

Let's be honest — mashed potatoes are the ultimate comfort food. But did you know that not every potato you reach for will give you that perfectly creamy, buttery dream? Choosing the right variety can seriously level up your side dish game.

Why Potato Variety Actually Matters

Here's the thing: potatoes aren't all created equal, especially when it comes to mashing. Some turn out smooth and cloud-like, while others end up gluey and disappointing. It all comes down to starch and moisture content, so let's break it down!

The Starchy Stars

Russet potatoes (also called Idaho or Burbank) are the classic king of mashed potatoes for good reason. They're high in starch, which means they break down easily and absorb butter and cream like little flavor sponges. If you want that traditional, fluffy mounds-on-your-plate result — Russets are your best friend.

Yukon Golds are another champion in the mashed potato world. They're a waxy-starchy hybrid that delivers a naturally creamy texture with a rich, buttery color without you adding extra butter (though we won't judge if you do). Basically, they do half the work for you — how lovely is that?

And don't overlook Kennebec or Spartan potatoes. These high-starch varieties are slightly underrated but produce a wonderfully pillowy mash. They're especially great if you want something light and airy.

The Best Potatoes for Mashed Potatoes

The Waxy Ones — Not Ideal? Maybe.

Now, waxy potatoes like Red Bliss, New Potatoes, or fingerlings have lower starch and higher moisture. This means they hold their shape well — perfect for salads and roasting — but they can be a bit stubborn when it comes to mashing. They'll still work in a pinch, but they tend to give you a thicker, denser mash instead of that luxurious fluff.

The Perfect Blend?

Want to get really clever? Try mixing a starchy potato with a waxy one. A combo of Russet and Yukon Gold, for example, gives you the best of both worlds — lightness plus creaminess! It's a little kitchen hack that makes you feel like a total culinary genius.

The Best Potatoes For Mashed Potatoes

Quick Tips for Perfect Mashing

Regardless of which potato you pick, always start with cold water when boiling for even cooking. And whatever you do, avoid over-mixing — it turns your beautiful mash into an elastic, sticky mess. Use a ricer or hand masher for silky smooth results every single time.

Oh, and pro tip? Warm your butter and cream before stirring them in. It helps everything incorporate seamlessly and keeps your potatoes hot longer. Tiny details like these are what separate good mashed potatoes from unforgettable ones.

The Best Potatoes for Mashing: Waxy or Starchy? - Drive Me Hungry

Bring the Joy Back to Your Kitchen

The next time you head to the grocery store, take a moment to appreciate the humble potato aisle a little more than usual. Experimenting with different varieties is a simple, delicious way to keep your cooking exciting and your dinner table full of smiles.

Life is too short for boring mashed potatoes — and honestly, too short to stop being curious about the little things. Every potato you try teaches you something new, and that sense of discovery is what makes cooking such a wonderful adventure. So go ahead, grab a few different kinds, get mashing, and let each batch inspire you to explore even more flavor-rich corners of your kitchen. You've got this!