![]() Fluffy creamy texture with some weight (not like a silky puree) and deeper richer earthy potato flavors. Remove the roast when done searing and set aside on a plate. Allow the oil to heat up for 3 minutes and then sear the seasoned roast in the oil for about 1-2 mins on each side. We liked Test #3 the most because it got the best of both worlds. Add the olive oil to the Instant Pot (I used a 6qt) and hit Saut and adjust so it’s on the More or High setting. Test #3 – 25% Yukon Gold and 75% Russet Mashed Potatoes: Deeper potato flavors than using 100% Russet potatoes (Test #1), fluffier and lighter than using 100% Yukon Gold potatoes (Test #2).Ĭonclusion: It’s a matter of personal preference and what potatoes you have on hand. It’s more silky smooth than Test #1 and Test #3, but not as light & fluffy as Test #1 and Test #3. ![]() These mashed potatoes are more creamy like a smooth potato puree. Test #2 – Yukon Gold Mashed Potatoes: Less starchy more sticky, deeper/more intense earthy potato flavors than Test #1. Test #1 – Russet Mashed Potatoes: Fluffy, light, creamy smooth texture less earthy potato flavors but fluffier texture compared to Test #2. ![]() ![]() Yukon Gold Potatoes Top: Yukon Gold Mashed Potatoes Bottom: 25% Yukon Gold + 75% Russet Mashed Potatoes Part 1: Best Potatoes for Mashing – Russet Potatoes vs. ![]()
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