If you prefer mashed potatoes to be light and fluffy then use russet potatoes or such similar, if you like creamier mashed potatoes then opt for pontiac or another red skinned potato as they will become thick and creamy when they’re mashed. It’s really a matter of taste – or rather, texture, so don’t let people tell you otherwise. Instead of using heavy cream, I’ve used sour cream and parmesan cheese. The results are mashed potatoes with lots of comforting texture and flavor. This recipe can easily be halved or doubled. I don’t usually specify salted butter in my recipes because that’s all I use but definitely use salted butter when cooking mashed potatoes.