Use a 50/50 mix for the greatest mashed potatoes. We enjoy Yukon Gold with russets. The Yukon Golds add flavour and a little creamy heaviness to the mashed potatoes
while the russets contribute a light and fluffy texture. You want to use a 50/50 mixture of starchy potatoes like Russet and Idaho and waxy potatoes like Yukon Gold. Butter and cream are absorbed by starch, giving the potatoes a fluffy, whipped texture. Waxy potatoes have a fantastic flavour, but if they're the sole potato in the mash, they may become soggy and gluey. To make mashed potatoes that are fluffier, smoother, and more flavorful, choose higher starch varieties like Yukon Golds or Russets. While yellow-fleshed potatoes like Yukon Gold have a naturally buttery flavour, russet varieties make light and fluffy mashed potatoes. with a rich, creamy texture. You might be utilising the incorrect potatoes. Waxy potatoes, such as white potatoes and red potatoes, are more likely to gum up when mashed than starchy potatoes, which are often thought of as being "starchy" (like Yukon Golds and russets). Pick waxy or starchy potatoes, or a combination of the two.
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