You may think that mashed potatoes are a pretty straightforward comfort food. When it comes down to it, however, the possibilities are endless. Skins on or off? Skim milk, half-and-half, or whipping cream? Butter or olive oil? Cream cheese or sour cream?
Related: Smashed Baby Red Potatoes
The following recipes offer lots of choices. Each received high ratings from our Test Kitchens. In addition, each was tested with a potato masher, an electric mixer, and a potato ricer. After making inquiries, we discovered more cooks own mashers or mixers than ricers. That's why we list a potato masher or electric mixer in the method. A ricer, which resembles a big garlic press, forces the cooked pulp through tiny holes. This causes the potatoes to resemble grains of rice.
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We know that no matter how you mash them, you'll enjoy these potatoes as much as we do.
Mashed Potato Recipes:
- Sweet potatoes are dark-skinned with a deep orange flesh that's moist when cooked. These are often confused with yams, which are seldom grown in the United States.
- Russets, also known as baking potatoes, have rough brown skin and are oblong in shape. Choose these high-in-starch and low-in-moisture potatoes for light and fluffy results.
- Yukon golds possess golden skin and yellow, waxy flesh with a firm but creamy texture that has a buttery taste. Golds are a good balance starchwise; in texture, they fall between russets and round reds. This makes them a favorite among many chefs.
- Round reds, also called boiling potatoes, have red skin, a round shape, and waxy flesh with less starch than russets. Reds become very creamy when mashed. Try not to overwork these potatoes, or they can become sticky.