Do you prefer red potatoes or russet for making maspotatoes?
- Nikki PLv 71 month agoFavorite Answer
I will sometimes use a combination of both.
The Red potatoes have a creaminess to them that the "bakers" or Russets don't have.
If I am making a big batch for a bunch of guests and I am buying potatoes for that I will buy the Yellow potatoes, Yukon Gold or other yellow potato. They seem to be a blend of the fluffy, starchy baker and the creaminess of the red.
- 1 month ago
Russets for sure for mashed, Reds for smashed.
- 1 month ago
- WOOWHOLv 71 month ago
neither i prefer and use YUKON GOLD POTATOES for " mashed potatoes / creamed " per persons who investigate such things nutritionist and food science
RUSSET are more suited for FRYING and BAKING
RED skin are suited for HASH BROWNS LATKES and POTATO SALAD
YUKON GOLD are suited for HASSLEBACK ROASTING and MASHED
thank you for the question
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- wind_updollLv 71 month ago
Russets as reds can get a bit gluey in texture if overmixed
- Christin KLv 71 month ago
Neither. I prefer Yukon gold when making mashed (NOT MAS) potatoes. They turn out fluffier and more richly flavored than any red potatoes, which can be gluey and sticky.
- Anonymous1 month ago
Sorry but what is “maspotatoes”?
- CBLv 71 month ago
Russet or russet mixed with red. Red potatoes can be too sticky by themselves.
- deniseLv 71 month ago
I prefer russet for mash.
- kswck2Lv 71 month ago
Russets are easier to work with, but i prefer Red Bliss.