They will give more of a texture than a Yukon Gold potato, but you could go with either option. I love that they're quick and easy enough to make on a weeknight. For Skins on Mashed Potatoes, I chose to use red potatoes. I like to use either white potatoes, (sometimes called Eastern potatoes), or Yukon gold. Most peel the potatoes in pursuit of the fluffiest, creamiest cloud of buttery goodness. Yukon gold are naturally more creamy and buttery tasting. You don’t even need to peel them. Start with 6-7 medium sized Yukon potatoes. What Kind of Potato is Best for Skins on Mashed Potatoes? The skins on the white potatoes are thinner than Russets, which makes them better for a recipe that calls for leaving the skin on the potato. And the yellow color is really pretty. Wash and cube them while you put a large stock pot on to boil. Red potatoes are too waxy for a good mash, they get gluey. You can use a Yukon gold anywhere you would use a red potato, but the same is not true in reverse. They aren't as starchy as russets, but will produce a creamy finished product. Hungry Jack ® Redskin & Yukon Gold Mashed Potatoes provide the creamy, buttery texture the whole family craves. Redskin & Yukon Gold Mashed Potatoes. You can cook these Canadian-born favorites in their skins to retain their nutrients, including potassium, vitamin C and fiber, and for a quicker prep time. These mashed potatoes are creamy and flavorful. Most mashed potato recipes are scaled up for a crowd (and I love those, too, don't get me wrong), but this one is just the right size for a regular family dinner. The flavor of the potato is slightly buttery, which is why it works so well in mashed potatoes. In fact, you could go with any potato and leave the skin on. The yellow flesh of Yukon Gold potatoes gives them a buttery flavor that makes these potatoes a healthy choice for mashing. You can use any kind of potato, but I prefer Yukon Golds because they are creamier and less grainy than other types. Yellow potatoes, such as the Yukon Gold variety, have a dense texture that many chefs prize for making mashed potatoes. Yukon Gold potatoes, with their golden skin and yellow flesh are well-known for making exceptionally great mashed potatoes, especially when combined with versatile Redskin potatoes. Most generally agree that starchy potatoes such as russets and Yukon Golds make the best-mashed potatoes, but those varieties also tend to have the thickest skins, so if you belong to the skin-on camp, you might want to try a thin-skinned variety.