What Potatoes Do You Use for Mashed Potatoes

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Here’s a surprising nugget: the potato was the first vegetable to be grown in space, in 1995 on the Space Shuttle Columbia. That’s right—space potatoes. But even NASA knew better than to mash red potatoes up there. They likely used a starchy variety, because in zero gravity, a gluey mash would float around and clog the life-support systems. Probably.

The BEST Mashed Potatoes - Julie's Eats & Treats

Also, a single medium Russet potato has about 110 calories and more potassium than a banana. Eat your mash, and your muscles will thank you. You’re basically a fuel-efficient hybrid car.

The Prep Secret (Don’t Skip This)

Okay, you’ve chosen your spud—now treat it right. Boil them whole or in large chunks in salted water until a fork goes in like it’s breaking up with a bad relationship. Then drain them well. Let them steam dry for a minute. The enemy of good mash is water, my friend. Water makes glue.

When you mash, use a potato ricer if you have one—it’s a fancy garlic press for potatoes. It gives you a texture like freshly fallen snow. Or use a hand masher and a lot of elbow grease. Avoid the electric mixer unless you want wallpaper paste from the 1970s. Over-mixing releases too much starch, and you’ll get a gummy blob that no amount of butter can save.