I Asked 3 Chefs for Their Top Pick for Mashed Potatoes, and Their Answer Surprised Me

The potato aisle at the market is filled with a wide range of options. While you might think all potatoes are created equal, there are actually over 200 different varieties sold in the U.S., each with its own unique qualities.

There’s no such thing as a 'bad' potato—just the right one for each task. Potatoes come in two main types: waxy and starchy. Some varieties are perfect for crispy French fries and chips, while others shine in baking, soups, mashed potatoes, or even in a creamy potato salad.

Mashed potatoes are a favorite at Sunday dinners and holiday feasts alike. To help determine which potato is best for mashing, we asked top chefs from across the country to share their go-to varieties for this classic dish.

Meet Our Panel of Potato-Savvy Chefs

• Matt Ayala, executive chef at Francois Frankie in Chicago
• Kelsey Barnard Clark, chef and owner of Eat KBC in Dothan, Alabama, and the author of "Southern Get-Togethers"
• Kevin Gillespie, chef and co-owner of Red Beard Restaurants in Atlanta, Georgia

The Best Potatoes for Mashed Potatoes

We’ll cut to the chase: the chefs we interviewed have ranked their top potatoes for mashing, and here’s the breakdown in gold, silver, and bronze. These varieties all have high starch content, the key factor you need for perfect mashed potatoes.

1. Ratte (aka La Ratte)
2. Yukon Gold
3. Russet

Though a bit harder to find, the heirloom variety known as 'Ratte' or 'La Ratte' potatoes are, according to Kevin Gillespie, chef and co-owner of Red Beard Restaurants in Atlanta, Georgia, 'by far the best for mashed potatoes.'

Their naturally nutty and buttery flavor makes them a must-try, says Matt Ayala, executive chef at Francois Frankie in Chicago. You can create a rich, flavorful mash without needing to load up on extra ingredients.

“Ratte potatoes are waxy, but not overly so, allowing them to mash smoothly while retaining a firm texture. Their rich flavor means I don’t have to add much to the recipe,” says Ayala. “I truly believe their taste and texture make them unbeatable for mashed potatoes.”

These chefs aren’t alone in their admiration for the Ratte potato. Culinary legend Joël Robuchon is so fond of the chestnut-like flavor of La Ratte potatoes that he features them prominently in his signature Pommes Purée recipe.

If La Ratte potatoes are hard to find, a great alternative is the more accessible Yukon Gold. Chefs Ayala, Gillespie, and Kelsey Barnard Clark, the owner of Eat KBC in Dothan, Alabama, and author of 'Southern Get-Togethers,' all swear by Yukon Gold for making mashed potatoes.

“They’re rich and creamy with great flavor, making them perfect for mashing,” Ayala shares.

Next up are Russets, which Ayala mentions are great if you prefer a fluffier mash. Just be cautious not to overwork them, as they can become gluey if handled too much.

The Worst Potatoes for Mashed Potatoes

At the other end of the spectrum, you'll find waxy potatoes, which are considered among the worst for mashing, according to our expert chefs. These varieties include:

• Fingerlings
• New potatoes (aka baby potatoes)
• Red Bliss (aka red potatoes)

“Waxy potatoes tend to stay lumpy and don’t absorb butter or other fats as well as we’d like in mashed potatoes,” Ayala explains. “These potatoes are just too firm, leaving you with a chunky, uneven texture that’s far from ideal.”

6 Expert Tips for Perfect Mashed Potatoes

Before our chefs head back to their kitchens, we just had to ask them to share their insider tricks for turning these top potato picks into a mash that will wow any crowd (no pun intended!).

• Start dry. True, you simmer your potatoes in water, but it’s vital that they’re completely dry before mashing, Barnard-Clark believes. Watery potatoes can result in a loose, runny, or soupy mash. Many recipes call for adding the boiled and drained potatoes back to a dry saucepan, but Barnard-Clark is fond of baking the boiled potatoes on a wire rack-lined sheet pan at 300 degrees F (150 degrees C) until they appear dry. This allows the excess moisture to evaporate.
• Mix and match. Featuring two potatoes in one mashed potato recipe “can be a great idea, especially if you combine a creamy potato like Ratte with something more starchy and fluffy, like a russet,” Ayala says. Yukon gold and russets also play nicely together, delivering a silky and cloud-like mash.
• Take the chill off. To ensure the dairy elements mix in evenly and to keep from cooling down your spuds, heat your milk or cream and bring your butter to room temperature before mixing them in, as Chef John does in his Ultimate Mashed Potatoes. 
• Go garlicky. Simmer garlic cloves with your potatoes or your milk or cream to amplify the aromatic qualities of your mashed potatoes. Our Basic Mashed Potatoes recipe shows how this is done. Ayala also likes to add a sprig of fresh rosemary to his simmering cream to add an extra layer of flavor.
• Be gentle. Some cooks like using a hand or stand mixer to make the mashing process quick and easy. But if you ask Ayala, it’s best to use a ricer, food mill, or a hand masher, so you can control the consistency of smashed, mashed, or ultra-creamy. Whatever you do, skip the food processor, which makes it all too easy to whip up gluey potatoes.
• Try a round-two recipe. Sure, you can simply reheat the potatoes and enjoy them as-is. But you can also make the most of leftovers by turning them into something new, like a Crispy Mashed Potato Pancake, Fried Mashed Potato Cakes, or Potato Rolls.