Originally Posted by
BamaVol
I have used Yukon Golds recently and the skins are so thin you almost don’t notice. I usually make my mash with red potatoes and peel them. Which I won’t do if they’re going into potato salad.
We've switched to using red potatoes almost exclusively for mashed potatoes - nobody here likes peeling potatoes
and with the red potatoes, the skins are barely noticeable.
Mashed potatoes must be mashed by hand, not pureed to baby food with a blender or mixer. Texture matters. Salt, chives from the garden, butter, whole milk, probably some grated cheese, or sour cream if there's some in the house.