Best potatoes for mashed potatoes in Australia
Mashed potatoes are a classic and beloved dish that can be found on dinner tables around the world. Making the tastiest mash means choosing the best types of potatoes for mashed potatoes. Here’s everything you should be looking for when you’re next hitting your local farmers market or grocery store.
Mashed potatoes can be made with any type of potato, but some types may be better suited for the task than others.
One type of potato that is often recommended for mashed potatoes is the russet potato, also known as the Idaho potato. These potatoes have a high starch content, which makes them fluffy and light when mashed. They also have rough, textured skin, which makes them easy to peel.
But, if you’re in Australia, you might have noticed that this variety is impossible to find! The best and closest substitute to russet potatoes in Australian supermarkets is a white potato. If you visit your local farmers’ markets, you’re likely to find closer, more specific varieties.
Red potatoes are also a good choice for mashed potatoes. They have a waxy texture and a slightly sweet, nutty flavour that pairs well with butter and other seasonings. They tend to hold their shape well when cooked, so they may not be as fluffy as white potatoes.
Best supermarket potatoes for mash:
- white potatoes like the coliban potato
- brushed potatoes (thoroughly cleaned and peeled)
- red potatoes (desiree potatoes)
How to choose the right types of potatoes for mash
High starch content
First, it’s important to choose a potato that has a high starch content. This will help the potatoes become creamy and smooth when mashed rather than gluey or lumpy. Potatoes that are high in starch include russet potatoes, also known as Idaho or baking potatoes, and yellow potatoes, also known as Yukon Gold potatoes. These potatoes are both suitable for making mashed potatoes, although russet potatoes may be slightly drier and fluffier, while yellow potatoes tend to be creamier and smoother.
Size and shape
Another factor to consider is the size and shape of the potatoes. Smaller potatoes tend to be easier to peel and cut into uniform pieces, which will help ensure that they cook evenly and mash smoothly– this may take more time than peeling large potatoes though.
If you’re using larger potatoes, you may want to cut them into smaller pieces to make sure they cook through properly.
Preparation for mashed potatoes
Regardless of the type of potato you’ve chosen, it’s important to properly prepare them before mashing.
- Start by washing the potatoes and peeling them if desired (although the skin can be left on for added texture and nutrients).
- Next, cut the potatoes into uniform pieces and place them in a large pot of cold, salted water.
- Bring the water to a boil, then reduce the heat and simmer the potatoes until they are tender and can be easily pierced with a fork.
- Drain the potatoes, return them to the pot, or transfer them to a large mixing bowl. Add a generous amount of butter, milk, and/or cream, along with salt and pepper, to taste.
- Use a potato masher or electric mixer to mash the potatoes until they are smooth and creamy. If the potatoes are too dry, you can add more milk or cream to achieve the desired consistency.
- Finally, it’s important to serve the mashed potatoes while they are still hot. If you’re not ready to serve them immediately, you can keep them warm in a slow cooker or transfer them to a heat-safe dish and place them in a low-temperature oven until you’re ready to serve.
Which potatoes should you buy to make mash?
The best potatoes for making mashed potatoes are those that are high in starch, such as russet or yellow potatoes. If you’re shopping in Australian supermarkets like Woolworths, Coles, or Aldi, your best bet would be regular white potatoes or specialty makes like Spud Lite.
If you’re looking to impress your friends or family, Best Recipe would recommend checking out your local farmers market for freshly-picked potatoes with a wider range than many supermarkets. Once you’re there, you can ask stallholders which potato they’d recommend, and they will more than likely happily oblige or share their favourite best recipe for mashed potatoes.
