While Thanksgiving will be different for many this year, due to the changes brought about by the epidemic, that doesn’t mean you have to give up some of the classic dishes of the holiday – especially mashed potatoes.
Making mashed potatoes can be quite simple, but choosing the right type of spud can make or break your recipe.
According to Potatoes USA, a potato marketing and research organization, there are more than 200 varieties of potatoes that fall into seven categories: rusty, red, white, yellow, blue / purple, sleeve, and small.
However, the group recommends using rust or yellow only for mashed potatoes. In the end, though, it follows what kind of mashed potatoes you want in the end.
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The Bon Appetit guide website basically tells readers that Yukon Gold potatoes are the main ingredient in mashed potatoes because of their texture and “inherent buttery flavor”.
“Yukon Gold potato meat is the densest and most uniform of the potato varieties,” the website said. When cooked, it is not granular, watery or pasty, and these are all properties that immediately ruin mashed potatoes. “
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According to The Spruce Eats, many people use rust for mashed potatoes, but these potatoes have a higher starch content and are not as tasty.
Due to the high starch content of the potato, more water is boiled in the boil and the mashed potatoes can also remain wet.
However, rusty potatoes also result in light and fluffy mashed potatoes if done well, writes Good Housekeeping.
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If you want the mashed potatoes to be thicker, with some peel in the mixture, The Spruce Eats recommends red potatoes. Although red and white potatoes are waxy and tasty, they can be harder to mash and don’t absorb butter and cream as easily, the website said.
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