09/27/2026
Stop ruinning your mashed potatoes! 🥔❌
Ever wonder why your mash turns out gummy, or your homemade fries never get crispy? It’s usually NOT your cooking—you’re just using the WRONG potato!
Here is the ultimate spud cheat sheet so you hit perfection every time:
🥔 1. RUSSET (The Fluffy Classic)
High in starch and low in moisture, making them ideal when you want light, airy, or crispy results.
* Best for: Baking, French fries, mashing, roasting
* Try them in: Loaded baked potatoes, hash browns, potato skins
🥔 2. YUKON GOLD (The Creamy All-Rounder)
Naturally buttery texture that holds up well to almost any cooking method.
* Best for: Mashing, roasting, boiling, soups
* Try them in: Rich mashed potatoes, gratins, chowders, potato salad
🥔 3. RED POTATOES (The Shape-Holders)
Waxy texture with thin skins—they won't fall apart when boiled or cooked in liquid!
* Best for: Boiling, roasting, salads, steaming
* Try them in: Classic potato salad, sheet pan meals, stews & soups
🥔 4. FINGERLING (The Gourmet Choice)
Firm, nutty, and visually stunning for fancy presentation.
* Best for: Roasting, grilling, sautéing, pan frying
* Try them in: Garlic herb butter sides, warm salads, charcuterie boards
👇 Which potato do you use most often? Let us know in the comments!
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