Both red and white potatoes can make excellent mashed potatoes, but they result in slightly different flavors and textures. The right potato to use depends largely on personal preference.
Key Differences Between Red and White Potatoes
There are a few key differences between red and white potatoes that impact the flavor and texture of mashed potatoes:
- Starch content – Red potatoes generally have less starch and a waxier texture than white potatoes.
- Moistness – Red potatoes tend to be moister than white potatoes.
- Flavor – Red potatoes have a slightly sweeter, nuttier flavor compared to white potatoes.
- Color – Red potato mashes will have a light pink hue, while white potato mashes are bright white.
Advantages of Red Potatoes for Mashing
Here are some of the advantages that make red potatoes a good choice for mashed potatoes:
- Creamier, smoother texture – The waxier, lower starch content of red potatoes gives them a naturally creamier and smoother texture when mashed.
- Richer flavor – The sweet, earthy flavor of red potatoes comes through more distinctly in mashes.
- Color – The light pink hue is aesthetically pleasing on the plate.
- Holds shape better – Red potato mashes tend to hold their shape better than white potatoes when piping or shaping.
Advantages of White Potatoes for Mashing
Here are some benefits that can make white potatoes well-suited for mashed potatoes:
- Fluffier texture – The higher starch content helps white potato mashes achieve a light, fluffy texture.
- Takes well to embellishments – The milder flavor of white potatoes allows them to adapt well to mix-ins like cheese, garlic, or herbs.
- Easier to whip smooth – The lower moisture content makes it easier to whip white potatoes to a smooth, lump-free consistency.
- Brighter white color – If you prefer a bright, clean white color, white potatoes achieve this better.
Key Tips for the Best Mashed Potatoes
Here are some tips to achieve excellent mashed potatoes, no matter which type of potato you use:
- Choose mature, unblemished potatoes. Avoid potatoes that are very large or sprouting.
- Cut potatoes into even-sized pieces for uniform cooking.
- Cook potatoes whole and unpeeled for best flavor and texture.
- Cook in salted water with a pinch of baking soda to enhance creamy texture.
- Drain potatoes well and let steam briefly before mashing.
- Mash while still hot for easiest crushing and incorporation of dairy.
- Use a ricer or food mill for lump-free results.
- For creamiest texture, replace some dairy fat with softened butter.
- Season to taste with salt, pepper, herbs, garlic, etc.
Sample Recipes Using Red or White Potatoes
Here are sample mashed potato recipes highlighting red and white potatoes:
Classic White Potato Mash
- 3 lbs russet or Yukon gold potatoes, peeled and cut into 1″ pieces
- 1 cup milk, warmed
- 4 tablespoons unsalted butter
- 1 teaspoon salt
- 1/4 teaspoon pepper
Boil potatoes until fork tender, about 15 minutes. Drain and return to pot. Mash potatoes while heating over low heat to evaporate moisture. Gently mix in warm milk, butter, salt and pepper until smooth and creamy. Add more milk if needed to achieve desired consistency.
Creamy Red Potato Mash
- 3 lbs red potatoes, unpeeled, cut into 1″ pieces
- 1/2 cup sour cream
- 4 ounces cream cheese, softened
- 2 tablespoons butter
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons chopped chives
Boil potatoes until tender, about 17 minutes. Drain and return to pot. Add remaining ingredients and mash until just smooth. Stir in chives. Add extra milk if needed to thin.
Conclusion
Both red and white potatoes can make stellar mashed potatoes with slightly different characteristics. White potatoes make fluffier, milder mashes, while red potatoes create creamier, richer mashes. The preferred potato often comes down to individual taste preferences. By selecting high-quality mature potatoes and mashing them properly, you can achieve excellent results with either type of potato.