Anonymous wrote:I prefer Yukons for mashed, red for roasted, and Russets for baked.

definitely this

Always use yukon gold for mashed. And I always use a ricer and then whip a little by hand.

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.

Yukon Gold potatoes are delicious. I'm not even sure I'd use garlic because it would cover up that wonderful potato-y flavor.

Yes to this.

And this:

I prefer Yukons for mashed, red for roasted, and Russets for baked.

OP here

Thanks! I will try the garlic mashed potatoes with the Yukon gold tonight!

Anonymous wrote:I prefer Yukons for mashed, red for roasted, and Russets for baked.

+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.

Russets tend to be grainy. Red and yellow/gold potatoes are creamier. Much better for mashing.

I prefer Yukons for mashed, red for roasted, and Russets for baked.

Not the OP but curious - are Yukons better for mashing than Russets? That's what I've always used.

ITA Yukon are some of the best & creamiest potatoes, great for mashing

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.

Yukon golds will be great. Delish.

yum

Yukon Gold potatoes are delicious. I'm not even sure I'd use garlic because it would cover up that wonderful potato-y flavor.

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?