Answer :
Final answer:
Starchy potatoes are most often used for mashed potatoes because their high unbranched starch content gives a smooth and fluffy mash.
Explanation:
The kind of potato most often used for mashed potatoes is starchy potatoes. These potatoes are high in starch with most of their starch consisting of unbranched polymers of glucose, which makes them ideal for creating a smooth and fluffy texture when mashed. Waxy potatoes, on the other hand, contain more branched polymers of glucose, allowing them to hold their shape better during cooking, which is not as desirable for mashing but great for dishes where potatoes need to maintain their form, like potato salads or in soups.
Therefore, the correct answer is 3) Starchy Potatoes.