The best potatoes for mashed potatoes depend on the texture and flavor you want:

• Russet potatoes are ideal for fluffy mashed potatoes because they are high in starch and low in moisture. They break down easily and absorb butter and milk well, resulting in a light, airy texture

• Yukon Gold potatoes are excellent for creamy mashed potatoes. They have a medium starch content and a naturally buttery flavor, which gives a rich, smooth, and velvety texture without needing much extra butter or cream

• La Ratte (Ratte) potatoes are a gourmet choice favored by some chefs for their nutty, buttery flavor and smooth but sturdy texture, making them superb for mashed potatoes if you can find them

• A mix of Russet and Yukon Gold potatoes is also popular, combining the fluffiness of Russets with the creaminess and flavor of Yukon Golds for a balanced mash

• For rustic, skin-on mashed potatoes, Fingerling potatoes or Russets with skin can be used, offering a hearty texture and rich flavor

In summary, for classic fluffy mashed potatoes, go with Russets; for creamy, flavorful mash, Yukon Golds; and for a special touch, try La Ratte or a combination of Russet and Yukon Gold