Waxy vs floury potatoes (creamy vs mealy, boiling vs baking, etc)

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1994 paper from Iowa State with all the cool microscopic photos of mealy vs waxy potatoes: dr.lib.iastate.edu/entities/p...

[@TensaZangetsu1200]

I'm enjoying this Potato arc of the Ragusea anime.

[@alexlutz9187]

Up there with the brownie arc

[@pachychon]

Just wait for the upcoming famine arc, it changes everything.

[@kysfggt]

wait until the rice arc

[@davidnotonstinnett]

Can’t wait for the crossover with Pizza Anime.

[@newearth9027]

Worst Anime

[@epicgardening]

Adam, we've gotta collab. Signed, another potato lover

[@ameliablair5703]

pleease

[@aragusea]

I’m down!

[@arcan762]

looool never thought I'd see the potato daddy on a ragusea vid

[@thekingoffailure9967]

What could Adam do with a bountiful Epic harvest? Hmmm

[@CesarLopez-rs1vg]

Hell yeah! My two favorite KZbinrs

[@FutureCommentary1]

Adam, talking about starches, could you also do a series on different root vegs? Taro, cassava, yam, sweet potatoes, cocoyam... I am from West Africa. We use all of those. You might find an angle that would be interesting to your mostly USA and UK viewers.

[@henrymarks2237]

I really like that idea!

[@ethan-loves]

As a USA viewer, I think this would be fascinating!

[@nipernaadium]

I would be very interested in that. In my potato-ruled Northern European country we start to see these other starch sources. I tried to do cassava twice. Grated cassava cake was amazing, but cassava fries were a complete disaster. Papery dry, with internal consistency of beef jerky. I would very much like to understand what I did wrong :) And I would really one day like to make fufu.

[@pojo_1797]

West Africans >

[@GhostSamaritan]

Plantains too!

[@PureAsbestos]

This is why I like golden potatoes. The perfect balance between starchy and waxy. Fries well but doesn't get mealy. Very versatile.

[@sdspivey]

I prefer potatoes of gold, but they are very heavy and really difficult to bite.

[@paige1816]

Yukon Gold?

[@drewmiller9036]

@@paige1816 Yukon gold are my favorite for mashed potatoes :)

[@Nyx773]

@@paige1816 Yukon Gold potatoes are a cross between a yellow and a white potato

[@davidsw92]

I love Yukon Golds!

[@AtomicShrimp]

Interesting on the aesthetics of mealiness in mashed potatoes - I really like it (I like my mash to be a bit coarsely fluffy and lumpy - heterogeneity eh?) - this made me think back to your cheese sauce episodes and I realised the same thing is happening there - you like a silky sauce where the cheese is modified by citrates and possibly thickened with things other than roux - I like the slight mealiness of a roux-thickened cheese sauce (I think because it reminds me of the texture of mature cheese, which is somewhat granular - not smooth and rubbery like a milder cheese)

[@boktorinator693]

Just wanted to say I love your videos and it's cool to see you comment here Big love :)

[@PaulMab9]

Hey Shrimp! It's amazing how much of life is learning the same lessons, in new/different places and times. Here, the take away might simply be "Different people enjoy different things". P.S. I liked your basket!

[@shemullet]

We need a Shrimp/Ragusea collab

[@sarhan_]

Lmao

[@ha231]

@@sarhan_ What

[@randomdude4505]

As someone who was born in Idaho and has family that are potato farmer, and therefore is required by law to love potatoes, I envy the huge variety of potatoes that they have in South America. Specifically in countries like Ecuador and Peru.

[@juanma9868]

Except in argentina, we have like 2 :C

[@StarKnight70]

Brasil has a nice lot if u try searching, u find at least 4 at the supermarket(cassava, english potato, sweet potato, yams)

[@Tinil0]

Its funny how us Americans consider Idahoans to be "potato people" while you guys have nothing on proper Andean south american countries and their mecca of potato varieties

[@ethelredhardrede1838]

@@Tinil0 Commercial potatoes. The South American potato varieties are local and family, not commercial.

[@preadatordetector]

I'd expect nothing less from the birthplace of potatoes.

[@jimwally6520]

Your ability to read papers outside of your field and make heads or tails out of them is really impressive

[@mirandazhang1359]

Probably years of experience as a journalist!

[@Tinil0]

Give it a try! I feel it really isn't that difficult, if maybe slow going at first to familiarize yourself with the lingo and look up things you don't understand, but it isn't exactly a specialized skill, anyone can do it!

[@calyodelphi124]

It's just science literacy! You don't have to be a scientist. Just consume lots of scientific content and papers and such, and over time you'll grow accustomed to the terminology and the concepts to the point where things make enough sense to you that you can explain them reasonably well to those who aren't. You have become science literate, and with that literacy you can communicate to the illiterate in turn. :) (Also because I know the word has negative societal connotations, I use "illiterate" here in a neutral tone.) The other option is to just ask someone who is literate to explain the stuff to you until you can understand it well enough to communicate it yourself. This is usually where Adam pulls in experts to just talk about the subject directly on his videos, but you notice that he also interjects his own commentary and explanations along the way, thus demonstrating that he hasn't just blindly cut in clips of his interviewed experts, but legitimately discussed the topics with them so that he himself can discuss the topics with us alongside his guest appearances.

[@crowdemon_archives]

On the other hand, I think Wikipedia is a good place to start if you want to slowly figure out the funny lingos used in scientific papers (with due caution of course for other reasons, but Wiki feels like a good balance between "technical" and "normal people tongue" if you look at the sciencier side). Also taking notes of all the Latin, Roman, Greek, etc. words used would help as well (ie. "cardia" (Greek) or "cordis" (Latin) being associated with the heart).

[@jimwally6520]

@@Tinil0 Thanks! I'm a researcher in environmental engineering who's been through grad school, so I don't say this out of a place of intimidation with complicated writing. But the depth that Adam gets into in things he admittedly didn't study impresses me!

[@m.f.3347]

man got sponsored by a whole ass university

[@collinlyon4151]

I for one think that your history in journalism is very relevant to what you do today. I think its part of what sets your videos apart from the others and why I've watched since day one.

[@DLLuisMar]

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[@sommerdk]

3:22 - I love it when my waxy potato spills its cytoplasm out in my mouth, giving me that moist mouthfeel.

[@daemenoth]

giggity giggity.

[@ForsakenMaenad]

Why is nobody talking about the mouthfeel

[@mkl1464]

Potatoes are one of the things I can eat everyday without getting tired of it.

[@rogink]

Sounds like my dad. Whenever I cook for him I make sure there is leftover mash. He never has enough. If I make too much for myself I usually end up throwing it away as it starts looking bad!

[@chezmoi42]

@Message me on Telegram 👉 AdamRagusea01 Scam bot.

[@Yotanido]

In German we call them "festkochend" (firm cooking) and "mehligkochend" (floury/mealy cooking - same word in German) You tend to also find a third variant "vorwiegend festkochend" (mostly firm cooking), which I personally think is the best kind if you just have boiled potato as a side dish. I actually like the floury texture, but actual floury potatoes break apart too much. These tend to be a really nice middle ground, staying quite firm, but also having some of that floury texture.

[@baumgrt]

In theory, they exist in Switzerland as well, but I haven’t seen them in any supermarket for quite a while. The potato packaging is colour coded here and they also don’t have a colour of their own: waxy ones come in a green bag, mealy ones in a blue one. There’s also red packaging for potatoes that are supposed to produce less acrylamide when frying at high temperatures, which tend to be mealy potatoes. And finally brown packaging for specialty varieties with unique properties or recommended for specific dishes, which are for example early potatoes, varieties for baked potatoes, and smaller waxy potatoes meant to be used as a side dish for Raclette.

[@whuzzzup]

Is waxy really festkochend? "waxy" is kinda the last thing I'd call them. They are just much harder to boil to be soft.

[@baumgrt]

@@whuzzzup it’s the correct translation according to linguee for example (they use texts that are available in both languages), and a large Swiss supermarket chain (Coop) also call them „Waxy Potatoes“ on their English product page where the German name of the same product is „Kartoffeln festkochend grüne Linie“ (in accordance to the colour coding I’ve mentioned). I have no idea where the association with wax comes from

[@DLLuisMar]

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[@hugodesrosiers-plaisance3156]

I was thinking literally just yesterday how cool it would be if Adam Ragusea made a video where he geeks out on the various kinds of potatoes. 🙌

[@ssj3gohan456]

it's amazing how I guess cultures differ? The mealy texture is just absolutely how I want my mash to be, and how any mashed potatoes are here in the Netherlands. Nobody uses waxy potatoes, it's considered glue rather than proper mash.

[@nekobox]

Don't generalize, I'm also in the Netherlands and I only use waxy potatoes (vastkokende aardappels) for my mash. Far superior. Just ask Michelin Star Chef Joël Robuchon :)

[@randojay]

@@nekobox I never quite understood how to differentiate the potato types in the Netherlands (in terms of equating them to yukon golds or whatever you find in recipes from abroad).. Do you have something that can help there? I also love potatoes with different colours, I got some with a hellofresh box once and have never seen them in supermarkets or so

[@whuzzzup]

@@nekobox Are you sure "waxy" is "festkochend"? I use the german term, since I'm in Germany, and I assume it means the same as vastkokend).

[@marshmallowcat7035]

@@randojay it's pretty easy Cut a raw potato in half and rub two sides one to another. If you can "glue" the potato back together it's floury and if the two parts don't stick it's a waxy potato.

[@anniestumpy9918]

In Germany there is a 3-step classification of potatoes. Every pack of potatoes will give this information: festkochend - "firm cooking" (we use those for potatoe salad) vorwiegend festkochend - predominantly firm (can be used for most purposes) mehligkochend - mealy (we use those for mashed potatoes)

[@VoIcanoman]

I've been using so-called "waxy" potatoes to stuff my pierogi for like, a decade now. I did switch to Russets for a year (as an experiment), but I found the resultant mashed filling too dry, especially after the pierogi were boiled and fried. The filling (mashed potato, extra-old Cheddar cheese, and I throw some diced jalapenos and a bit of chili oil in some of them, to add a nice kick) should be a bit loose and creamy, so that when you cut into it, it bursts out like potato lava. Really nice...!

[@AnkaPLoo]

I love seeing the correct plural form "pierogi" instead of "pierogies", thank you 😁

[@1TwistedPoet]

@@AnkaPLoo Pierogi is the Plural, because you can never have just one. 😁

[@valvenator]

@@1TwistedPoet Exactly what I tell people. Nobody but nobody eats just one by choice.

[@1TwistedPoet]

@@valvenator My Mom used to say she both loved and hated it, to have her sister come over, and the two of them would spend all day making pierogi, and then dinner with 3 Adults, 3 teens and 7 year old, and 12 Dozen Pierogi just VANISH in about 10 minutes.

[@JudyCZ]

In the Czech Republic potatoes are mostly sold in three types from A (the waxy potatoes) to C (the floury ones) and B standing in between. There are a lot of typical Czech dishes that depend on the proper type (especially the C - lots of potato dough stuff) but I've always been kinda taught by my mother to think of Cs as "inferior". This video is making me think I should do some experiments with them.

[@robertholmberg1958]

Almost the same thing here in Finland, potatoes are sold in different colored bags, red for floury, yellow for inbetween, and green for waxy.

[@AnnaEmilka]

That's interesting, I'm from Poland and most if not all of the potatoes I encountered here are the starchy/floury ones.

[@y-yyy]

@@robertholmberg1958 Oh wow, thank you!! I moved to Finland not too long ago and always end up with random potatoes, not realising there's such an easy way to tell. It's green only for me from today on :P

[@MrTeddy12397]

@@y-yyy it's written on the bag...

[@y-yyy]

@@MrTeddy12397 I don't speak Finnish that well yet and pointing the Google translator app at them didn't provide any clarity

[@sabatino1977]

One of the few youtube cooking channels that will reference scientific literature and not the usual nonsene culinary myths that are followed without question. Come to think of it, this is the ONLY such channel. Bravo!

[@thomasm.creamer2728]

In Ireland anyway, floury spuds would usually be considered far superior for mash - the gluely texture is really not appriciated most of the time. Another factor is that I don't think its that common for the cook in a home kitchen in Ireland to make up the mashed spud in a batch like it seems to be in the US. A more common practice is having a plate of boiled or steamed potatoes in the centre of the table, and people just take their share of potatoes, peel them, and mash up the spuds themselves on the plate, maybe with a bit of butter or salt to taste. Usually, Waxy spuds are best eaten by cutting them into slices and eating them with a bit of salt and butter individually.

[@brightmoon7132]

@ThomasM- I'm American but I have an Irish cookbook from 1922 that belonged to my grandmother with nothing but potato recipes. They are all just fantastic. Dilled new potatoes, fried match stick potatoes and carrots with onions and thyme. . . If you want great potato recipes Ireland is the place to go. 😉

[@susanm1109]

My grandmother (from the southern part of the US) served potatoes the way you describe. We had a big bowl of boiled potatoes on the table and each of us mashed them on our plate with butter, or gravy if we had it. She refrigerated the leftover potatoes and fried them the next morning for breakfast. This would have been in the 1950s when I was a child. We only had the “floury” kind. I never saw waxy potatoes until I was much older.

[@higginswalsan]

I’ve found that using Yukon golds, a potato I believe you’ve said you use in your mashing, creates my favorite mashed potato texture. It really has this nice middle ground between fluffy and creamy that I love, which I didn’t expect since I tend to hate mashed potatoes made with the boiling varities

[@CalliopePony]

Yukon Gold is my favorite potato for mashing. The texture comes just wonderful.

[@justwhistlinpixie]

Totally agree, and yukon gold just has this naturally buttery flavor that you don't get with either russet or red varieties. You almost don't need to add anything to yukon gold mash.

[@skeetsmcgrew3282]

Also the yellow is just visually appealing. A lot of other varieties tend toward looking grey and sad, gold potatoes always look sunny and delicious

[@higginswalsan]

@@justwhistlinpixie Mmm I haven’t tried it without anything, I may see what that tastes like

[@HabeasJ]

After growing over 300lbs of potatoes in my garden this year, I'm enjoying these potato themed videos a whole lot

[@Chrislk1986]

Not bad. I buy 10lb bags and unintentionally start growing potatoes in my pantry every summer.

[@thatgingerguy98-56]

Thank you for these kinds of videos! Being a young man trying to learn to cook via the internet is difficult, especially seeing some people get so fussy over little differences in recipes.

[@sdspivey]

For stew, I will pulverize one of the russets, before cooking, to help thicken the stew. Run it through a chopper, ricer, or garlic press.

[@adammcinnes5615]

I've found huge differences in texture in things like gnocchi between waxy and mealy potatoes. Waxy potatoes make a much firmer, dense gnocchi than mealy potatoes do. Both taste good, both work well, it just depends on the texture that you want.

[@elpibev739]

Here in Chile what we usually do in asados we cover the potato in aluminum foil and let it cook directly in the charcoal, let it sit while the meat cooks and at the end we put a little bit of butter with salt dill and pepper, bc of the high temperatures the potato gets this amazing flavor and with the melted butter on top, sometimes it’s just better than the mean hahahaha Love the content Adam

[@doingyourmom69]

i don't even cook but i watch this channel religiously. i don't concern myself with different potato types at all and yet here i am, learning about potatoes

[@Nossimid]

Great video! When I first tried to cook 土豆丝 (a Chinese recipe where potato is cut into super small matchsticks), I used a floury potato. That was huge mistake. The little matchsticks just completely dissolved as they cooked. However, using waxy potatoes completely solved this issue for me. Definitely recommend trying this tasty dish... with waxy potatoes :)

[@kjdude8765]

Another way to help the matchsticks keep their shape is to add a splash of vinegar to the cooking water. This is from a J. Kenji article on Serious Eats. It stops the pectin from dissolving and keeps the potato in shape.

[@Farhanabbe]

Ragusea is actually being sponsored by a whole university 💀💀

[@nahometesfay1112]

My personal favorite sponsor of his is pork. Not like a particular pork company, just pork.

[@clashcon11]

Atomic?

[@KamiInValhalla]

So happy that you are getting all of these sponsors

[@AnnaEmilka]

Thb I think the preference of "smooth" vs "dry/grainy" mash is an acquired taste. Idk about the rest of Poland, but in my family we use starchy potatoes for mash (I'm not even sure if waxy potatoes are widely available, never seen them before) and use only a little bit of butter, if any, and definitely no milk and I never had an issue with the mash's tase or texture. Actually, the thought of smooth and creamy mash is strange to me 😅 Last time I made mash with more butter my fiance said it was actually too heavy and thick for him (possibly as we don't add milk) so I think he agrees with me on the dry mash being tasty.

[@thomasm.creamer2728]

In Ireland anyway, the common practice is having a plate of potatoes in the centre of the table, and people just take their share and mash up the spuds themselves on the plate, maybe with a bit of butter or salt to taste. It really sucks trying to just mash up waxy spuds with a fork on a plate, because without a load of butter its more difficult to get an appealing mash as opposed to floury spuds.

[@DLLuisMar]

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[@fritzheini9867]

I really enjoy adam‘s down to earth attitude at the end, I also usually cook what I have cause I‘m hungry

[@Alex_Plante]

I use red potatoes for stir-frying, but I dice them into small cubes first. I like them because they do not fall apart, and if the cubes are small enough, they will cook evenly.

[@anykso]

The potato man is at it again

[@jeffystevens]

Indeed

[@Genny-Zee]

Adam Ragusea is when a radio presenter becomes a food expert. I love his voice!!

[@purplegill10]

For anyone that doesn't know: this is actually Adam's history. He started out in journalism and started his work at NPR, later teaching journalism before he had his NY Pizza video go viral so he went directly to KZbin fulltime.

[@DLLuisMar]

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[@mattpeacock5208]

I was thinking through this hole video how much of a non-issue the difference is. You summed everything up with that last statement. Great video again, thanks for all the info!

[@GR-ym8po]

I loved watching good eats as a kid and your channel hits all the same points. I love cooking but what really interests me is the science behind cooking. Thank you.

[@argusfleibeit1165]

That was really interesting. I've always wondered why sometimes potatoes are divine, and other times just really kind of "yuck". My poor mother used to try to make potatoes au gratin for us, and no matter how thin she'd slice them, to me they came out too undercooked, with, to me, an unpleasant mouth feel. Maybe it was the kind of potatoes she was using, I suspect smaller "boiling" potatoes that maybe were the waxy kind. Sometimes hash browns and tater-tots come out like that too. Could you do something about varieties of apples? I love a firm, tart, crisp apple, and can't stand the mushy, mealy ones. The thing is, I seem to find a variety that I like, but after a couple of months buying the same kind, the texture goes weird? Would this be a function of the age of the crop during a season? Just a bit of a link, in French potatoes are "pommes de terre", "earth apples".

[@mattkuhn6634]

I would wager that you’re either getting old apples that have been stored for a while, or they are sourcing the apples from another location. Generally speaking, apples are ready for harvest around this time of year, late august through late October, and any given apple tree only has maybe a 2 week window where its apples are ready for harvest. When I lived in Germany I saw this same thing in the store - my favorite cultivar is the Elstar, and they’d be sublime around this time of year, but by December/January they’d be mealy instead of crisp.

[@valvenator]

I made potato pancakes once with the wrong type of potato and they were horrible.

[@mytech6779]

Apple texture comes in a several types. (Texture as intended, rather than bad growing or bad storage.) Crisp with coarse grain, with smooth/fine grain, and dense/hard to light/spongy; Tender/soft smooth/fine grain (not confused with mealy or mushy), there is still firmness here just not as crispy brittle. This is uncommon in current commercially popular varieties but is found in many popular heritage cultivars. Cider apples have a particular texture (in addition to certain strong flavors for blending) that allows pulverizing while retaining enough fiberous texture that it doesn't turn to gloop so the juice can be pressed out without clogging the setup.

[@xX_Moonluster_Xx]

Hey Adam! The whole series you did on these potatoes and mashed potatoes inspired me to do my own mashed potato dish given your tips and instructions. I haven't had a better mashed potato in literal years--and I even used just red potatoes! Didn't need to add milk, just butter! I'm literally eating it now as I type this comment because I wanted to give my thanks for such an incredible dish and for you taking the time to be scientific about cooking. It's inspired me to do the same!

[@chezmoi42]

My husband invented a thing with mashed potatoes. He cooked them with a few garlic cloves, mashed it all together with a dollop of butter, then stirred in a little milk whisked with an egg or two, then seasoning. Pile it into a buttered soufflé or baking dish and bake until puffy and golden. Sorry I don't have any amounts or temps, it was decades ago, and he was a total improviser. It's just a wonderful memory of him today, along with his creative meat loaves (Crushed pineapple? Why not?) and spaghetti sauces.

[@foranken]

Adam, another enjoyable, informative video that puts reasons and words to sensations I've been around for years. Now I know why. Thank you.

[@trplankowner3323]

"Just cook whichever kind of potato you have" - Well, that was definitive!

[@jonathanmoore3130]

Haha, I was just watching another one of your videos when this came into my notifications. I'm loving the potato episodes

[@isaacl.r4609]

i love LOVE the 10 whole minutes of science that concludes in "it doesnt reeeallllyyyyyyy matter yaknow?" lmfao. srsly, you make learning even more entretaining and i already loved learning.

[@NomenNescio99]

This is video a video I've been waiting for for a very long time!

[@ha231]

Because of your videos I did actual research into what potatoes are available in this country and found a delicious waxy-mealy Finnish cultivar called Bellarosa. Highly recommend to anyone in Finland.

[@callaflower221]

Thank you so much. I was just wondering about this the other day. Not enough to Google it. But enough to be happy when I see a video about it pop up.

[@DLLuisMar]

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[@KitchenWizard]

Good food is good for good mood. Great demo given by you. Thanks for sharing. 😍

[@ryanbecker6584]

I have to say that I absolutely love these food science videos! Learning “whys” is what makes life interesting. Keep up the excellent work!

[@32Concept]

Love this channel. Answering questions I never knew I even had.

[@DLLuisMar]

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[@rv90splittergaming6]

Omg you’ve been reading my mind two times in a row now with your video subjects

[@DLLuisMar]

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[@zachcrowley5428]

You really are a great teacher

[@asmaa_vlog_85]

I feel happy when I get a notification that you have uploaded a new video 🥰😘😍. Thank you very much for uploading the video. Your videos fill me with so much positive energy 🍓♥️🥰😍😍🍓♥️🥰

[@aidenzacharilim8746]

I like how you have many videos about the same food (in this case, potatoes) This is like a lesson

[@VoidAbaddon]

I actually love the mealy texture for mash. I suppose if I had to describe why, it feels like there's actually something to chew, and it also contrasts well with less substantial toppings like gravy.

[@ohppig1]

My grandmothers and mother used Russets, so those are the best for me.

[@nahometesfay1112]

@@ohppig1 Russet potatoes are my default potatoe

[@DLLuisMar]

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[@Chodor101]

That was a better lecture than one university offers!

[@foul-fortune-feline]

Potatoes are honestly my favorite vegetable so I was psyched for this video lol

[@starfthegreat]

All my life, I've hated mash potatoes due to that mealy texture. Maybe now I'll try it with a waxy potato and finally be able to enjoy this classic dish

[@Weaver0x00]

Like the scientific approach, keep it up

[@r0ger01]

Dude the way you work in the sponsorship plug into this and the other videos is something else lol

[@jasonreed7522]

Adam you should look into Salt Potatoes (probably better to search Syracuse Salt Potatoes), they are made by boiling small potatoes with the skins on in a proper brine (the original recipe is add salt equal to 1/6 of the volume of water, in NY a salt packet is sold with a package of properly sized potatoes although you don't have to use the entire packet).

[@Mnemozin]

Very informative video; thank you, Adam. Where i'm from potato cultivars usually aren't labelled in the store; so i always had to chose them by their looks. Usually it works, but not always; and i was always curious what exactly do you mean when you mention either "waxy" or "starchy" potatoes. After watching this i can make my mash even better!

[@UnitedCuisines]

I always wondered, now I am enlightened.

[@DLLuisMar]

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[@injunsun]

@Adam Ragusea, three observations: 1) Most people would add "waxy" red "new potatoes" to something like fresh green beans, but I found that they absorb the bitterness of the green beans, and end up almost inedible. I prefer the "starchy" ones, added late. 2) As for frying, the best way to make "home fries," something you may find around Knoxville, it to first boil the red potatoes, hence pre-cooking them, then frying them, usually with onions and green bell peppers. They end up being MUCH better than frying simply cut up Russetts, which end up very dry. Try The Lunch House for breakfast sometime, over on the East side of town, owned by some of my late husband's in-laws, and formerly frequented by people you may have heard of, such as "Johnny Knoxville." Tell them, "Steve Pruitt's husband, Greg, sent me." His brother was married to the sister of the original owner. Their generation has since almost all died of cancer. 3) My mom's side, in Michigan, always used diced Russets, boiled, for mashed, but used a hand mixer to mash them, so they were never mealy. They got kind of waxy, due to "over mixing." I like them like that.

[@everydavid]

I’ve always preferred using waxy potatoes for mashing, never thought to combine the two! Definitely going to give that a try

[@DLLuisMar]

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[@jackg9581]

I really appreciate the research behind this. That's a lot of reading I never would have done. That being said, I prefer the pastey red potatoes for...everything. Mashed included.

[@RICHUNCLEPENNYBAGS77]

As an avowed Russet lover I'm putting you on the list as a nemesis

[@jackg9581]

@@RICHUNCLEPENNYBAGS77 And so my list grows as well! Fluffer Nutter

[@hounddragon]

Saving that HOT tip about mixing the 2 types of spuds for the LAST second!

[@AnAppleWithEyes]

I like a mix of both. Floury idahos for fluffy texture (which I almost always peel), and red potatoes for taste and those lovely red peels (and texture; I find they add just enough “gluey”ness to keep everything together) And of course, a lot of butter, garlic, and salt

[@patton72010]

"I could probably try to figure it out myself If I'd studied in college.... ' I knew immediately that the sponsor message is next.

[@finncon4399]

I love the Potato videos dude

[@lettuce1626]

This potato arc is making me want to buy some potatoes. I also got recomended his home fries video and you know I gotta watch an Adam Ragusea video when I see it recomended

[@Shotis]

Hey, Adam! Not sure if you'll even see this, but congrats on 500 MILLION views! Another 500 million and you'll be at the big B!

[@diannrichards581]

Omg! I so love your content! I always enjoyed Good Eats on Food Network because he would get into the hows, whens, and whys, of food. You take it all the way to cellular level. I think that's is so fascinating!

[@DLLuisMar]

Congratulations you have been selected among my lucky winner's dm to claim your prize now telegram only. 👆🗽🏅💓💓

[@naomilovessquirt]

The name of the researcher being McComber et al is incredible- in Ireland, especially the North, Comber is a really famous and loved variety of potato (and yes we really do know all the potato names).

[@FoolishPursuitForce]

For extremes in potato variants, look at the following bits of Peruvian goodness: Papa amarilla (the most popular for mashed dishes) way starchier and flavorful than Russets Olluco (ollucus in English and papalisa elsewhere in Latam) very high in protein content and keeps its chewiness even after well-boiled

[@GelloWello]

Yeah a lot of ppl outside of the Andean region don’t know about these other extremely different potato cultivars

[@RamaSivamani]

@@GelloWello Yeah some of the Andean cultivars are specific to growing them at higher elevations so there would be limited production of them and export so people outside may not have had as much opportunity to experience them. I think you have to go to a specialty grocery store to buy them, at least where I am you can't find them in your standard grocery store.

[@GhostSamaritan]

@@RamaSivamani Not just potatoes. Corn too! I wanted to make api morado last year but I couldn't get a hold of the right kind of corn in Sweden.

[@j3nn1ff3r]

As a Peruvian those two he has I wouldn't use for mashed potatoes, there are other kind of potatoes better for it, with those I'd make fries or eat it with some sause such as papa a la huacaina.

[@DaveTexas]

I prefer the waxy types of potato for mashing, but I also like my mashed potatoes on the "rustic" side, so they tend not to get to the gluey stage. If I do over-mash a batch of waxy potatoes, I find that a big lump of cream cheese added to the mixture makes for an excellent way to cut down on the glueyness (if that’s even a word).

[@elpaco6437]

Good video, very interesting as per usual

[@dogefood2990]

I love that he points with the potato

[@MrLaeddis1]

Amazing video as always

[@DLLuisMar]

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[@joshuairvin9661]

hearing you say the word fluffy makes me happy

[@Dr_V]

Interesting, but I still think the way they're cultivated makes a much bigger difference. As an experiment (after debating the matter with my wife), this spring I seeded some of the worst potatoes you can buy from the supermarket, those watery mushy blobs that taste like cardboard no matter how you cook them. They grew just like any other potato and the harvested bulbs are way different, definitely smaller in size but firm, crunchy and flavorful. Also, despite the relatively modest average size of the bulbs, total yield was rather good for a hobby chemicals free garden, around 10:1 by mass.

[@DLLuisMar]

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[@negljbreakergaming]

I actually really like the texture waxy potatoes make when mashed

[@batteryjuicy4231]

I'm never gonna study for my exam with these video lying in my feed; waiting to be watched...

[@DLLuisMar]

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[@abhisheksamanta1]

While the ad on digital marketing on a digital media piece seems appropriate, thank God! That this is not an ad on Cybercrime course!

[@SimuLord]

Potatoes were put on this earth by the gods to be fried. I am convinced of this. Hash browns, French fries, potato pancakes, potato chips. I could eat a whole meal of any or all of the above if they're done right.

[@daemenoth]

I love thin cut fries deep fried crispy with brown gravy and marble cheese poutine. Potato is also delicious made into pasta or cooked into buns or biscuits.

[@gerrygunn5109]

Potato salad, diced and boiled waxy potatoes, pieces hold together well.

[@zooly132]

Great informative video! However, just because of the way I was raised, Russets are the superior potato especially for mashed potatoes. And that also means skin on! Never been a fan of waxy potatoes in any shape or form, comparatively to floury potatoes, but I am actually intrigued about mixing them together for a mash. Keep on doing what you do!

[@alexgrimm9093]

My personal favorite Sunday morning breakfast... Waxy potatoes or leftover baked floury potatoes pan fried with yellow onions and plenty of granulated garlic and black pepper, plus any leftover meat from Saturday night. I personally prefer using the waxy ones so I can cook them until almost burnt before the inside gets too mushy. Ketchup or sour cream are acceptable condiments.

[@toni6194]

Awesome content

[@thomashelsign7753]

favorite channel atm

[@DLLuisMar]

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[@nathanl8622]

It makes for a slick transition but it seems like Adam has the perfect background for this. I'd wager that a science communicator probably needs communication skills more than they need a science background.

[@freelancepear87kakkoka11]

i needed this so much! just hearing the words floury and waxy tells nothing to me, it is too vague and i wouldn't have known what to do with them.

[@Nikki0417]

This is like the savory counterpart to the brownie skin saga. I hope you cover sweet potatoes next.

[@Subarmale]

potatoes are THE superfood

[@HarvestStore]

Great video.

[@johnnyhoover5870]

Love the Good Eats science you add to your videos. Did you see you incurred the wrath of Vincenzo's Plate?

[@verticalstance]

needed this

[@StrangeAndUnusual_]

Hey Adam! I love your videos and I’ve always wondered how you found your sources for the Monday videos? Thanks!

[@misterx3188]

Great video. Thanks.

[@DLLuisMar]

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[@Yana-tf1he]

I love Adam and his most random videos

[@DLLuisMar]

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[@klfjoat]

I get the sense that Adam's kids are going through a single-food phase with potatoes. 😄

[@skeggoxoverland4824]

This potato series is the one you're looking for

[@jamiesmith5394]

I've been eating potatoes longer then Adam's been living but he couldn't have said it better.