I recommend using starchy varieties like Russet potatoes or Yukon Gold potatoes for the most creamy, fluffy, and flavor-packed homemade mashed potatoes. Russets are super light and fluffy when mashed. Meanwhile, Yukon Gold's have a slightly buttery flavor so the results are a little creamier. If you use a more waxy type like red potatoes or white potatoes (been there, done that), it will take you longer to mash them and the taste will not be the same. Because of the lower starch levels, they just won't break down properly and are far more likely to become gummy. They also don't seem to absorb the milk or butter as much either.