Who doesn’t love mashed potatoes? They’re an American comfort food staple, a great addition to your holiday table or a simple Sunday dinner. Their preparation seems easy enough in theory — boil some potatoes, then pulverize them along with some butter and salt — but making the “perfect” mashed potatoes is like the search for the Holy Grail. Many have failed miserably on this quest.
First, you must figure out which type of tuber best suits your needs. After researching “perfect mashed potatoes,” I noticed that Yukon Golds were the spud of choice across the board. Hey, if they’re good enough for the likes of Alton Brown and Martha Stewart, they’re good enough for me.
Yukon Golds — a.k.a. “all-purpose” potatoes — are a cross between the moist new potato and starchier Russet types, making them versatile in just about any culinary situation. You get the best of both worlds: starchy enough to hold up when slathered in butter and gravy, but maintaining just the right amount of moisture to produce light and fluffy mashers.
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