Asked by: Dusti Donchak
asked in category: General Last Updated: 29th March, 2020

Are Idaho potatoes good for mashing?

Not all tubers are created equal as far as mashed potatoes are concerned. Potatoes fall into three categories: starchy, waxy, and all-purpose. You want to use the starchy ones to get a creamy mash. We prefer Yukon golds for their buttery texture (and golden color), but Russets (aka Idaho potatoes) are also good.

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Besides, what potatoes are good for mashing?

Choose higher starch potatoes (like Russets or Yukon golds) for the fluffiest, smoothest, and most flavor-packed mash. Waxy potatoes (such as red or white varieties) require more mashing to become creamy, which could lead to the dreaded "potato paste."

Furthermore, are Idaho Gold potatoes good for mashing? Idaho potatoes (a.k.a. russets) on the other hand are less ideal for mashing. They don't love being cooked in water, because their crazy-high starchiness absorbs a ton of water. So when we say that Yukon Golds are the secret to mashed potato, uh, gold, we're not joking.

Subsequently, one may also ask, are baking potatoes good for mashing?

For light and fluffy mashed potatoes, choose Russetts. That's right, just plain old basic baking potatoes. They have little moisture and tons of starch, so, if treated right, they will mash up as light and fluffy as can be.

How are mashed potatoes produced in Idaho?

In Idaho, the first processing activity was the extraction of starch from potatoes closely followed by the production of potato flour and potato meal. In 1942 Simplot produced dehydrated potatoes, using the same process as drying onions. R.T. French began producing potato granules for instant mashed potatoes in 1952.

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