The Potato Showdown: Mashing Madness!
Potatoes! The humble spud that’s seen more dinner plates than most of us have had hot dinners. But let’s get serious: not all potatoes are created equal. Choosing the right potato variety for your mashed dreams can be the difference between a velvety triumph or a lumpy catastrophe!
So, who do we turn to for potato wisdom? Three culinary maestros – and, frankly, potato enthusiasts – have weighed in. If you thought talking about potatoes was dull, think again. Let’s dish out what the esteemed chefs have to say about crafting mashed potato perfection!
Meet our potato panel:
- Matt Ayal</ – Executive chef at Francois Frankie in Chicago, where the potatoes are as classy as the dining experience.
- Kelsey Barnard Clark – Chef and owner of Eat KBC in Dothan, Alabama, and author of Southern Encounters. Her mashed potatoes probably have their own Twitter account!
- Kevin Gillespie – Chef and co-owner of Red Beard restaurants in Atlanta. If I had a beard made of potatoes, I’d go for his!
Top Potato Picks for Mashed Masterpieces
Each chef brings to the table their top three potato varieties, and they don’t hold back on their starchy enthusiasm! Here’s their potato hierarchy, with an emphasis on high starch content – because we all know starch is where the magic happens:
- “Ratte” (or La Ratte) – The diva of the potato world! This little gem is hailed by Kevin Gillespie as “by far the best potato for mashing.”
- “Yukon Gold” – More accessible than a Netflix subscription and just as addictive.
- “Russet Burbank” – The class clown that’s a little too fluffy if you’re not careful.
Kevin Gillespie waxes lyrical, saying: “Ratte potatoes are a waxy variety, but not too waxy, so they mash smoothly but still have a firm consistency. Plus, since it has such a rich flavor on its own, I don’t need to add much. I firmly believe that its taste and texture are unmatched in mashed potatoes.”
And who could forget culinary icon Joël Robuchon? He swears by the La Ratte for his famed puree. Must be nice to have a potato that’s basically royalty!
Matt Ayal adds, “Yukon Gold is creamy and has a nice flavor that’s perfect for purees.” Sounds like these potatoes could double as ice cream in the right hands!
If you’re the adventurous type craving looser mashed potatoes, then the Russet Burbank might be your moist and fluffy pal. Just tread carefully, or you’ll end up with a gluey disaster – and nobody wants that at the dinner table!
The Not-So-Fab Potatoes
Of course, not every potato deserves an A+ in the mashed potato academy. Our chefs have shouted from the rooftops which varieties to avoid like the plague:
- Fingerlings – as unsettling as they sound.
- New potatoes – they’re just too fresh to understand the essence of a proper mash!
- Red Bliss (aka red potatoes) – simply red flags for smooth, creamy mash!
Ayala explains, “Extremely waxy potatoes tend to stay lumpy and don’t absorb fats like oil. Each of these varieties is too hard, leading to a doughy, uneven texture, which is not very pleasant.” Yikes! Sounds like one badly mashed experience!
So, there you have it: a potato guide that takes the screaming out of “what’s for dinner.” Next time you’re about to whip up those mashed potatoes, remember: with great potatoes comes great responsibility. Choose wisely, and you might just mash your way to culinary glory!
Choosing the right potato variety can significantly enhance your culinary results, particularly when you consider how you plan to prepare them, whether by boiling, frying, or baking. An article by Toppress, citing Unian.net, delves into which potato varieties are ideal for making delicious mashed potatoes as shared by three esteemed chefs.
They shared their advice:
- executive chef Matt Ayal from Francois Frankie in Chicago;
- chef Kelsey Barnard Clark, owner of Eat KBC in Dothan, Alabama, and author of Southern Encounters;
- chef Kevin Gillespie, co-owner of Red Beard restaurants in Atlanta.
These culinary professionals revealed their top choices for potatoes that yield the best results for mashing, each selected for their elevated starch content, essential for achieving a creamy texture.
In their expert opinion, the following potato varieties stand out:
- “Ratte” (also known as La Ratte);
- “Yukon Gold”;
- “Russet Burbank”.
Although some of these might be challenging to locate, their unique qualities make them worth seeking out. Kevin Gillespie emphasizes that Ratte is “by far the best potato for mashing.” According to Ayal, this variety boasts a naturally nutty and buttery flavor profile, enabling chefs to create extraordinary dishes with minimal effort.
“Ratte potatoes are a waxy variety, but not too waxy, allowing for a smooth mash while retaining a firm consistency. Their rich flavor means I don’t have to add much to it. In my experience, the taste and texture of Ratte potatoes are unparalleled when it comes to mashed potatoes,” he stated.
Notably, culinary legend Joël Robuchon famously selects the La Ratte variety for his famed potato puree. If you find Ratte potatoes elusive, Kelsey Barnard Clark suggests a more accessible alternative: “Yukon Gold,” which is widely embraced in professional kitchens.
“It’s creamy and has a nice flavor that’s perfect for purees,” Ayala remarked.
For those desiring a looser consistency in their mash, the Russet Burbank may be the more suitable choice. However, chefs advise caution with this variety due to its high starch content, which can quickly lead to a gummy texture if overworked.
Conversely, the chefs cautioned against using certain potato types that are less than ideal for mashing:
- Fingerlings;
- new potatoes;
- Red Bliss (commonly referred to as red potatoes).
“Extremely waxy potatoes tend to stay lumpy and don’t absorb fats like oil as well as you’d like for mashed potatoes. Each of these varieties lacks the necessary texture. What results instead is a doughy, uneven mix that’s not particularly enjoyable,” Ayala explained.
### Interview with Chef Matt Ayal: The Secrets of Mashed Potato Perfection
**Host:** Welcome to “The Potato Showdown: Mashing Madness!” Today, we have the pleasure of speaking with Executive Chef Matt Ayal from Francois Frankie in Chicago. Matt, thank you for joining us to share your mashed potato wisdom!
**Matt Ayal:** Thanks for having me! I’m excited to chat about something so universally loved—potatoes!
**Host:** Let’s get right into it. You, along with fellow chefs, have provided some insights into the best potato varieties for mashing. Can you tell us why you prefer the Yukon Gold?
**Matt Ayal:** Absolutely! Yukon Golds are fantastic because they’re creamy and have a naturally buttery flavor. Their starch content is just right, making for a smooth, rich puree that doesn’t get gummy when you mash them. It’s like they’re practically begging to be turned into deliciousness!
**Host:** That sounds amazing! You also mentioned the “Ratte” potatoes. What makes them so special in your opinion?
**Matt Ayal:** Oh, the Ratte potatoes are a true gem! They have a unique, earthy flavor and a great texture. They mash beautifully without losing their firm consistency. Plus, you don’t need to add much to them; their taste is already quite rich. It’s like they have that ‘wow’ factor built right in.
**Host:** Now, we can’t let you go without discussing the potatoes to avoid. You mentioned fingerlings and red bliss potatoes. Why should we steer clear of those?
**Matt Ayal:** Exactly! Fingerlings tend to be way too waxy for a smooth mash, leading to lumps that are just unappealing. Red Bliss potatoes don’t absorb fats well either, leaving you with a doughy texture that’s not what we’re aiming for. Fresh varieties, like new potatoes, haven’t developed the right consistency for mashing yet. So, in essence, steer clear of anything overly waxy or too fresh!
**Host:** Great tips there! For our listeners, what’s a parting piece of advice you’d give when it comes to making mashed potatoes?
**Matt Ayal:** I’d say: always taste your potatoes before mashing. The flavor and consistency can vary, and you want to ensure that you’re working with the best possible batch. And remember, with potatoes, you have the power to create a creamy, dreamy side dish that can elevate any meal!
**Host:** Thank you so much, Matt, for sharing your insights and expertise on this beloved comfort food. We’re all ready to turn our bland mashed potatoes into culinary masterpieces!
**Matt Ayal:** My pleasure! Happy mashing, everyone!
