This is where many a good mash goes to die. Potatoes like Red Bliss or Fingerlings are waxy, with a high moisture content and low starch. They are phenomenal in potato salads or roasted whole, but for mashing? They hold their shape with a stubborn, glue-like tenacity.
When you mash a waxy potato, you’re essentially beating water and starch into a paste. The result is a dense, gummy blob that would make a French chef weep into his crème fraîche. Save these for your next barbecue; they are not the guest of honor at the mash party.
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Type Of Potatoes For Mashed Potatoes at Gail Pagano blog
The Dark Horse: Purple Potatoes
If you’re feeling adventurous and Instagram-ready, try Purple Peruvian or Viking Purple potatoes. Their high starch content actually makes them excellent for a vibrant, royal-hued mash. A squeeze of lemon juice will keep their color from turning a sad gray, and you’ll have the most stunning side on the table.
The flavor is earthier, nuttier, and less sweet than a Russet. It pairs beautifully with roasted garlic and a hefty dose of white pepper. Fun fact: The vibrant purple comes from anthocyanins—the same antioxidants found in blueberries, so you can feel a little virtuous with your third scoop.
