Russets are the potatoes with the most flour. When these potatoes are cooked, their larger, starchy cells can absorb more water and then separate from each other, creating a drier and softer texture, says Shirley Corriher in “CookWise: The Hows & Whys of Success Cooking. ” Wax, low-starch potatoes, such as red and some white varieties, won’t absorb much water. What’s more, says McGee, their cells tend to stick together more, creating a “moisture, dense, firm texture.” Low-starch potatoes typically require a larger amount of fat and more mixing to form anything like a mash.
https://www.washingtonpost.com/food/2021/11/15/how-to-make-mashed-potatoes/?utm_source=rss&utm_medium=referral&utm_campaign=wp_lifestyle | How to make mashed potatoes taste better, just the way you like it