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What potatoes can I use to make the best creamy mashed potatoes ?
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Don’t use the waxy, red potatoes – they just won’t break down enough (leaving lumps) nor do they absorb the dairy very well. See our recipe for traditional Austrian Erdäpfelpüree – Creamy Mashed Potatoes.

High-starch potatoes have a light, mealy texture and are best for baking, mashing, and french-frying. The cells of a high-starch potato separate when cooked. That means fluffy baked potatoes and mashed potatoes that readily soak up milk and butter and hold plenty of air when whipped.
Australian Potato varieties to use for mashing :

  • Bellitá
  • Bison
  • Carisma
  • Desiree
  • Dutch Cream
  • Eureka
  • Golden Delight
  • Harmony
  • Kennebec
  • Kestrel
  • King Edward
  • Maranca
  • Mondial
  • Mozart
  • Nadine
  • Nicola
  • Otway Red
  • Purple Congo
  • Red Rascal
  • Royal Blue
  • Sebago
  • Sifra
  • Toolangi Delight
  • Virginia Rose
  • White Star
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