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Buying Only One Kind of Potato

It's not difficult to make mashed potatoes, but the key to a truly delicious dish may surprise you. Chef and cookbook author Sara Foster says the important thing to do is to mix it up in the produce aisle. She finds that when she uses a couple of different varieties of potatoes, the finished dish is fluffier and better looking than if she'd stuck with just one. Foster suggests a combination of waxy Yukon Golds, which have a wonderful flavor and a beautiful yellow color, and starchy Russets, which are sturdier and help achieve a fluffy texture (they also do a nice job of soaking up butter and milk).