Answer :
Final answer:
For mashed potatoes, starchy varieties like Russet or Yukon Gold potatoes are preferred due to their high content of unbranched polymers of glucose, which creates a fluffy texture ideal for mashing. Waxy potatoes, in contrast, are more suited for dishes requiring the potato to maintain its shape.
Explanation:
The varieties of potatoes used for mashing are generally those classified as starchy. Starchy potatoes have a high content of unbranched polymers of glucose, which breakdown during cooking to create a fluffy and light texture ideal for mashed potatoes.
In contrast, waxy potatoes contain more branched polymers of glucose, which help the potato maintain its shape and firmness after cooking, making them better suited for dishes where the potato's form needs to be preserved, such as potato salads or in soups and stews.
In the United States, there are many potato varieties available, but not all are suited for every cooking purpose due to this variance in starch content.
For mashed potatoes, choosing a starchy potato, like the Russet or Yukon Gold, will yield the best results. Meanwhile, waxy potatoes, like Red Bliss or New Potatoes, are better reserved for other culinary uses where a firm texture is desired.