Potatoes aren’t just potatoes, right? Yukon Golds are the superstars of the mash world. They have a naturally buttery flavor and a golden color that screams “I’m fancy without trying.” They mash up creamy without needing a ton of extra fat—kind of like that naturally cool person who doesn’t need makeup.
Then you have Red Potatoes, which are the underdogs. They’re waxy, so they hold their shape better, which makes them perfect for smashed potatoes (not mashed, but close cousins). Boil them, smash them with a fork, add olive oil and rosemary, and you’ve got a crispy-on-the-outside, fluffy-on-the-inside miracle. Why aren’t you making these right now?
Store-Bought Instant Mashed Potatoes Ranked From Worst To Best
