So, which one wins? Honestly, it depends on your mood. If you want a fluffy, cloud-like mash that soaks up gravy like a dream, go Russet. If you want a richer, more buttery mash that can stand on its own, go Yukon Gold.
Why not try both? Make a batch of each and have a side-by-side taste test. It’s a low-stakes, high-reward experiment—and you get to eat the results. No wrong answers here, just happy taste buds.
Now go forth and mash with confidence. You’ve got the knowledge, the butter, and the perfect potato waiting for you. What are you waiting for?
