A bowl of mashed potatoes on a wooden table.
The British Potato Variety That Makes For An Excellent Mash
In the U.S., Yukon Golds and Russets are usually the go-to varieties of potatoes when making mashed potatoes, but in the U.K. it’s the Maris Piper.
Maris Pipers will create the fluffiest and creamiest mashed spuds. You can identify them by their distinct golden-colored skin, creamy white flesh, and starchy consistency.
A key factor in making mashed potatoes is starch content. Ideally, you want to use potatoes that have a high or medium starch content to create a fluffy texture.
Starchy potatoes are easier to mash because of their floury nature. Also note that the higher the starch content in the potatoes, the more water the spuds absorb.
It's clear why Maris Pipers win the prize for the best British potato variety for making mashed potatoes, since their high starch level makes the smoothest and fluffiest mash.