It’s best to use a combination of apples, for a balanced flavor. I like to use 60% sweet apples, like Gala, Jonathan, Pink Lady, or Fuji (Honeycrisp is also great, but I won’t spend that much money on apples I’m going to mash!), and 40% tart apples, like green Granny Smith. You can use any kind of apple you have on hand, though. This is also a great way to use bruised apples that you might not have served otherwise. Just cut off any bad spots and toss them in the pot!