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can i make mashed potatoes with russet potatoes?

asked by gin almost 7 years ago

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7 answers 1436 views
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added almost 7 years ago

Yes. Make sure you add enough butter & cream or milk as they can be a little drier.

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693453b7 7e84 4b19 b610 d1ec77bbc42d  halloween
added almost 7 years ago

Or buttermilk, sour cream or chicken broth. We used russets for thanksgiving and then we made pierogie dough and filling with the leftovers! They were perfect for this purpose too. :)

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2269774e 64e7 47ec 8fb3 d6fb03cce199  debbykalk photo
added almost 7 years ago

Of course! All those additions work: butter, milk, cream, and/or chicken broth. Add as you mash - but start with smaller amounts and keep tasting to avoid getting gummy or soupy potatoes.

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pierino

pierino is a trusted source on General Cooking and Tough Love.

added almost 7 years ago

In fact you SHOULD use russets for mashed potatoes. Break out the chives and start cookin' the bacon.

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714b34df 2d3a 43ee 9f6e 64da32383ccb  image
added almost 7 years ago

I'd never use anything else! Drain them well, mash them dry and then slowly add butter and 1/2 and 1/2, salt and pepper ...mixing with the masher...until they are fluffy. Don't whip them over work them or they will get gluey. It's the most basic and the best!

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 7 years ago

As you can see, the answer is an overwhelming "Yes!". I know that it might sound like a lot of work, but I have cooked different types of potatoes (golds, Russets, red, etc.) for the same dish, (eg. mashed or roasted potatoes), and then compared the taste/flavor/texture, etc. of the different types of potatoes. It is interesting, fun, and a learning experience.

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 7 years ago

Absolutely ! They're the only kind my mother ever used. I occassionally use Yukon Golds for mashers, but the "waxy" new potatoes (small ones, usually red or white, or labeled "fingerlings") will never work. They turn gluey. For mashed, you need the starchier kind like Russets or Yukons. The waxy ones are best for potato salads and steamed/boiled potatoes, not for mashed, baked or latkes.

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