Real Mashed Potato Pros Know: Mix It Up

Take it from professional chef and culinary instructor Frank Proto—all potatoes aren't created equal, and the best mashed potatoes you can make will come from a blend. Using both a starchy and fluffy Russet and a dense and waxy Yukon gets you the best of both worlds. Still haven’t subscribed to Epicurious on YouTube? ►► http://bit.ly/epiyoutubesub ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.