|Don’t use the waxy, red potatoes – they just won’t break down enough (leaving lumps) nor do they absorb the dairy very well. See our recipe for traditional Austrian Erdäpfelpüree – Creamy Mashed Potatoes.
High-starch potatoes have a light, mealy texture and are best for baking, mashing, and french-frying. The cells of a high-starch potato separate when cooked. That means fluffy baked potatoes and mashed potatoes that readily soak up milk and butter and hold plenty of air when whipped.
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