Garlic mashed potatoes using Yukon Gold?
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Anonymous
| I usually use red potatoes to make my garlic mashed potatoes, but right now I don't have any and I do have Yukon gold. Do you think the type of potato makes a big difference? |
Anonymous
| Yukon Gold potatoes are delicious. I'm not even sure I'd use garlic because it would cover up that wonderful potato-y flavor. |
Anonymous
| yum |
Anonymous
| Yukon golds will be great. Delish. |
Anonymous
| I always use yellow potatoes (Yukon Gold when I can, other yellow when I cannot get the Yukon) and find that they make some of the best mashed potatoes. I don't think the texture of the red potatoes is as conducive to good mashed potatoes (a little too waxy for me). I make both standard and garlic mashed potatoes. |
Anonymous
| ITA Yukon are some of the best & creamiest potatoes, great for mashing |
Anonymous
| Not the OP but curious - are Yukons better for mashing than Russets? That's what I've always used. |
Anonymous
| I prefer Yukons for mashed, red for roasted, and Russets for baked. |
Anonymous
| Russets tend to be grainy. Red and yellow/gold potatoes are creamier. Much better for mashing. |
Anonymous
+1. Yukons cook up smoother, hence good for mashed. Russets cook up drier and flakier and break apart easier with a fork, hence good for baked. Red have a more solid texture and hold together better, and don't fall apart. They work well for roasted where you want the potato to hold it's shape. |
Anonymous
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OP here
Thanks! I will try the garlic mashed potatoes with the Yukon gold tonight! 
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Anonymous
Yes to this. And this:
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Anonymous
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Agree on Yukon Gold for delicious mashed, but also love Red Bliss with garlic, cream (or half and half) and garlic+salt.
Either will produce delicious mashed. Definitely only use Russet for baked.
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Anonymous
| Always use yukon gold for mashed. And I always use a ricer and then whip a little by hand. |
Anonymous
definitely this |