Russets are blank slates that will drink up the milky, buttery flavors you put into your mash Yukons will come with a natural creamy flavor even before the dairy hits the pot. Why use just one type when you can use more? Russets cook slightly faster, are starchier and fluffier, and taste less sweet Yukons are a little more moist, a little waxier, and they hold their shape better. We like using a mix of russet and Yukon gold, which have a super-creamy texture. Russet potatoes (the classic brown-skinned ones used for baked potatoes) are the classic go-to for mashed potatoes, but you don't have to stick to only those. But what actually separates amazing mashed potatoes from subpar ones? See our top tips below. Making these homemade mashed potatoes is insanely easy. They combine all of our absolute favorite things about mashed potatoes but still allow you to customize to your heart's content. sour cream, we on the Delish Test Kitchen team put our culinary noggins together to create these near-perfect spuds. Though people have many different thoughts on mashed potatoes like keeping the skin on the potatoes vs.
Quick: Name one thing better than creamy, buttery, steamy, perfect mashed potatoes! See? You can't! So, put down the instant potatoes, grab your favorite spuds, a large pot, and a masher and let's get this party started.