These Potatoes You've Probably Never Heard of Are Actually the Best for Making Mashed Potatoes
Take your tuber game to the next level with these spuds.
Meredith Food Studio
Is there a better ingredient than the humble potato? All signs point to no. Carb sustenance and goodness aside, its versatility is unrivaled—fry it, scallop it, bake it, glue googly eyes on it and call it a pet.
Of course, its most ubiquitous preparation is mashed, served during holidays like Thanksgiving and Christmas, or moments when a starch and a spoon is simply the only remedy to the stresses and chaos of a trying work day.
Dominik Klier, co-founder of Munich’s Caspar Plautz, a legendary food stall dedicated to all things potatoes, agrees.
“Mashed potatoes are a wonderful side because they’re not only comforting and warming, but also very versatile,” he says. “They go well with almost any kind of meat, fish, and veggie.”
His potato-exclusive stall, as part of the German city’s must-visit Viktualienmarkt (Victuals Market), is one of dozens that specializes in single ingredients or specific food categories. Shop owners must go through a notoriously rigorous application and permitting process to sell both products and prepared dishes, so Klier is a certified expert when it comes to all things tubers.
Perhaps one of the most awe-inspiring parts of his booth (aside from innovatively prepared dishes like a beef shoulder-stuffed sweet potato) is his rows of unfamiliar potato varieties, both big and small, long and round, brown and colorful. There are now over 5,000 potato types in the world, and he proudly sells a rotating assortment at any given moment, dictated by access and seasonality.
Since Americans tend to be creatures of habit and don’t stray far from a Yukon Gold, Idaho, or Russet, we tasked Klier with providing potato alternatives that are perfect for mashing. Here are his top five recommendations.
5 Best Potatoes for Mashing, According to Expert Dominik Klier
Andean Sunside
Origin: Peru, but bred in the Netherlands
Size: Small to medium
Shape: Round, oval
Appearance: Yellow skin and a deep yellow, mango-colored flesh
“This is a potato with a super fine texture and is the perfect choice for a creamy and smooth mash. The slightly sweet taste reminds me of almonds or marzipan and the Andean Sunside goes very well with fine meat cuts, grilled fish, or asparagus.”
Ackersegen
Origin: Germany
Size: Small to medium
Shape: Round, oval
Appearance: Brown or yellow skin and a bright yellow flesh
“It has an old-fashioned name and is a real classic German potato type for puree. Earthy and rich in flavor, its delicate texture is perfect for a subtle and tasty potato mash. It’s also a perfect side for stews and fried sausages.”
Institut de Beauvais
Origin: France
Size: Medium to large
Shape: Round, oval
Appearance: Beige skin and pale yellow to white flesh
“A rarity from France, this potato has a really elegant snow white flesh and an aromatic buttery flavor. The reason for its smooth puree is the high amount of starch. An Institut de Beauvais mash fits perfectly with French cheese for an aligot, fish, or roasted fennel.”
Laura
Origin: Austria
Size: Medium to large
Shape: Oval
Appearance: Red skin and golden brown flesh
“This is a half waxy, half floury potato with a rich and nutty taste, making it the best choice for a more rustic mash. Laura is a wonderful option for cold Bavarian mashed potato (Erdapfel Kas) with sour cream and chives”
Violetta
Origin: South America
Size: Medium
Shape: Long, oval
Appearance: Indigo skin and deep purple flesh
“It has a strong chestnutty aroma and a smooth consistency. It goes along perfectly with deer, boar, mushrooms, or pickled veggies.”
What to Look for When Picking a Perfect Potato for Mashing
While we strongly encourage a trip to your local farmer’s market to shop for less mainstream potato varieties, some of the aforementioned recommendations may be hard to come by in the U.S. If that’s the case, Klier has a couple of tips to find the perfect potato for mashing.
Go big: Size matters, so it’s best to avoid smaller potatoes that won’t yield the silky-smooth texture we love and crave. “The starch in the potato is what makes the puree creamy,” confirms Klier. “The more starch, the smoother the mash, so go for the big ones with the higher amount of potato flour.”
Buy local and consider terroir: Despite the joy of stumbling across new international spuds, Klier advises shoppers to buy local and support nearby farmers. “It’s the same with potatoes and wine,” he argues. “The terroir counts. Local farmers will know which types of potatoes grow best in the ground.” These farmers can also speak to flavor profiles, texture, and seasonality to help find the perfect potato for any dish.
How to Make the Best Mashed Potatoes
There are thousands of mashed potato recipes online, both traditional and contemporary, that tout themselves as “the best.”
“Mashed potatoes can remind you of your childhood and still be an elaborate side dish,” says Klier. “It’s humble and very elegant at the same time.”
But the potato pro has a few general ideas to consider. “The good thing about mashed potatoes is that you can be really creative,” he says.
Of course, the more butter, the better.
“Butter is always a good idea, as well as milk, cream, and nutmeg,” he says. “You could also use some good homemade stock to get a smooth texture.”
Klier is also a fan of drawing inspiration from flavors around the globe.
“Maybe use some dashi and shichimi togarashi to create a Japanese flavor,” he advises. “Use good olive oil, some capers, and olives for a Mediterranean-style puree.”
Paying homage to his roots, Klier even suggests a cold variety, just in time for the warmer temperatures of summer.
“You can also make some Bavarian-style mashed potatoes. Just mash some cold potatoes and mix them with sour cream, chives, cumin, and melted onions.”
No matter how you peel it, one thing is clear: The potato will always be a staple in any type of cuisine. Broaden your horizons and experiment with varieties you’ve never tried before. It’s an ingredient that is, frankly, difficult to mess up.
