"While Yukon Golds make excellent boiled or roasted potatoes, where their creamy-but-firm interiors shine, they fall short when it comes to a mash. In fact, I would describe them as compact. That "buttery" quality so many people praise is exactly the flaw that prevents them from ever becoming light or cloud-like. And when you mash them, they can easily become gluey if overworked. Sure, the flavor is nice, but the texture? Tragic."
"Unlike Yukons, russets mash into an ethereally light texture akin to the fluffiest cumulus cloud on a bright summer day. They have a high starch content but are relatively low in moisture. This ratio allows the potatoes to break down into creamy, lumpless submission with very little effort, and with a lower risk of overworking them into a tacky paste. And to cap everything off: Russet potatoes are cheaper than Yukon Golds."
Russet potatoes produce light, fluffy, lumpless mashed potatoes because of their high starch and relatively low moisture. Yukon Golds offer creamy, firm interiors suited to boiling or roasting, but their buttery, compact texture resists becoming cloud-like and can turn gluey if overworked. Russets break down with minimal effort into creamy, lump-free mash while minimizing the risk of tackiness. Russets also tend to be less expensive than Yukon Golds, improving cost-effectiveness. A garlic mashed potato recipe that uses 100% russets leverages these characteristics to create a superior bowl of mashed potatoes compared with Yukon Gold versions.
Read at Bon Appetit
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