We Quizzed 5 Chefs on the Perfect Mashed Potatoes Potato—Here’s Their Uniform Choice

Using these potatoes, you'll achieve creamy and fluffy mashed potatoes consistently.

Initially, you might believe that mashed potatoes Are simply an unpretentious and cozy side dish, yet each home chef puts their own twist on this timeless recipe—ranging from keeping the skin intact or removing it entirely, to choosing between boiling, baking, or steaming the potatoes. This staple of Thanksgiving feasts appears adaptable at first glance. Nevertheless, prior to deciding how to prepare these tubers, you must head out for some potato shopping... and surprisingly enough, the type of potatoes you pick significantly affects the outcome of your culinary creation.

Considering this, we asked several chefs from across the nation to share their preferred choice for mashing potatoes. Their consensus was clear: Yukon Gold potatoes, known for being creamy and buttery as well as readily available. Below are the reasons these chefs insist on using them for their mashed creations.

Related: Huskies versus Reds versus Yukon Golds: Understanding the Varieties of Potatoes

Why Yukon Gold Potatoes?

Yukon Gold potatoes are medium-sized and round, featuring thin skins and yellow flesh. These potatoes were developed from a hybridization involving a North American white potato and a wild South American yellow one. Known for their nearly butter-like flavor, they are extremely adaptable in cooking. They combine the starchy quality typical of Russet potatoes with some waxy characteristics similar to those seen in white potatoes such as Red Bliss, allowing them to be roasted, fried, or mashed effectively. "These potatoes possess a significant amount of starch which allows them to absorb cream and butter exceptionally well," explains a chef, adding that this leads to a light yet creamy consistency when prepared correctly. Logan Ramirez Of Gioia Mia Restaurant in Montclair, NJ, she elucidates.

Ramirez points out that the starch level is crucial for achieving a light and airy potato texture. He notes, "Red potatoes and fingerlings do not disintegrate or soak up fat as effectively as Yukon Golds because of their lower starch levels."

In addition to Yukon Gold potatoes, certain chefs lean towards using Russets due to their high starch levels and exceptionally light consistency. Nevertheless, these potatoes tend to become gummy when overly handled. "While Russets might be the simplest to locate and possibly the least expensive option at your nearby market, they're often the reason your mashed potatoes turn out runny," says Chef. Jack Bennett At International Smoke in San Francisco notes, "Mushrooms absorb a significant amount of water during the cooking process and are thus more suitable for other recipes."

Related: Our Top 30 Favorite Thanksgiving Recipes

Common Mashed Potato Mistakes

The key to making excellent mashed potatoes doesn't simply lie in choosing the correct type of potato; it’s also about how you handle the preparation process. This step can determine whether your result will be smooth and tasty or end up being runny and dough-like. A major error chefs often make is Vanessa Parish , founder of the Queer Food Foundation, notices home cooks make is over-mashing. “You want your potatoes to be light and fluffy, not to harden like cement as soon as they touch the plate. Pushing out too much air can result in a thicker mashed potato with a heavy mouthfeel,” she explains.

Incorporating chilled butter and milk into the warm potatoes will similarly result in a coarse end-product, Chef. Cedric Domenech At L'Avenue at Saks in New York City, they advise: "Always mash the potatoes along with warm milk and melted butter for optimal consistency. Should the mixture become too cold, the resulting texture won’t be as silky." To achieve this, ensure both the butter and milk are heated before mixing them into the potatoes; doing so prevents an abrupt drop in temperature from causing the potato starches to tighten unnaturally.

Related: We Questioned 3 Chefs About Their Preferred Winter Squash—They All Chose the Same One

How to Prepare Mashed Potatoes as a Professional Chef Would

For achieving restaurant-quality mashed potatoes at home, begin with unpeeled potatoes, advises Domenech, ensuring you place them in cold water from the outset to prevent uneven cooking. "Many home chefs tend to peel the potatoes prior to boiling; however, it’s crucial to cook the potatoes with their skins intact in salted water for the best consistency," he explains. After they're done boiling, remove the skins. He suggests using gloves and a towel for this step since the cooked potatoes can get quite hot.

Regarding the fat content, Bennett suggests opting for cream instead of milk when making mashed potatoes, whereas Domenech advises using a butter with high-fat content, like Vermont unsalted butter, which contains approximately 80% fat. This approach guarantees an exceptionally smooth and creamy texture.

Certainly, if you lack Yukon Gold potatoes for your Thanksgiving dinner, you can still prepare mashed potatoes. If you're working with subpar potatoes, Chef Jeffrey Williams The chef appointed to lead the innovative initiative at The Wharf InterContinental in D.C. recommends balancing out the absence of starch with additional flavor profiles. "Should I opt for an alternative to my preferred potato, I enjoy a dish featuring caramelized diced onions cooked in butter, cream, and smoked Gouda cheese," he explains. He notes that these ingredients provide a nice balance and make up for not using potatoes.

No matter if you're preparing mashed potatoes for a special occasion or simply a comforting weekday supper, picking the correct type of potato could make your guests (or yourself) ask for more—thus, be sure to select carefully when shopping this season.

Related: 5 Tips for Creating Ideal Traditional, Lightly Whipped Mashed Potatoes