Regular readers might remember that Yukon Gold potatoes are typically our favorite potatoes for mashed potato recipes. But in this recipe, we're using red potatoes because they're less starchy than other varieties. Stirring or mashing potatoes releases starch, and overworking them can result in gummy potatoes. Because we're mashing these potatoes AND stirring them to incorporate the cheese, we wanted to reduce the amount of starch as much as possible. So we opted for red potatoes with a bit less starch to keep this recipe as light and fluffy as possible!