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Baked First Mashed Potatoes--Anyone Ever Done That?

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For some reason I just hate to cut and boil potatoes for mashing.

I presently have potatoes in the oven.

Has anyone ever made mashed potatoes from "bakers". If so, is it essentially the same as with boiled? (I actually want the skins in this time.)

Any tips are greatly appreciated!

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  1. I have used the microwave to cook potatoes for potato salad. It occured to me while I was boiling whole bakers for the salad that it would be faster and more efficient to do them in the 'wave than boiling whole. I have not tried baking them for salad becuase that is dry heat and 'waving is wet.

    1. I've mashed baked potatoes before. They were very smooth and I actually prefer doing them that way. I cut them in half lengthwise and scoop out the insides and then put them through a ricer and mash with warm milk and butter.

      1 Reply
      1. re: BookGirl234

        One note - I wrap the potatoes in foil and bake them - it keeps them a little moister and I think they cook a little more evenly.

      2. That's usually how I do them, partly because it's a lot easier to toss them in the oven than boil them, partly because I like the texture better. The only thing to consider is they're drier than boiled potatoes. Since I don't make them often, I see it as an excuse to go extra heavy on the butter and cream, but if you're trying to keep them a little on the healthier side, you might want to add a little chicken stock or something like that along with the mandatory, IMHO, dairy products. ;)

        1. I've done it -- but not with the skins. For obvious reasons, it ends up taking more butter/cream/milk/broth/etc. than with boiled potatoes -- which, in my opinion, is a good thing. I don't know how well the skin on a baker would break up in the mashing process after having been baked dry. If you hadn't already started, I would suggest giving them a more vigorous scrubbing than normal. Perhaps you could scoop the potato out of the skin for mashing, and cut up the skin and add it to the mashed potatoes if you really want the skin in.

          1. I've heard that you keep more of the nutrients by baking and mashing. I did this for Thanksgiving this year. I LOVE a good baked potato and since I learned to bake them correctly the flesh seems lighter and almost creamy - I was hoping this would carry over into the mashed potato (I used a ricer) but honestly it didn't. I would have been just as happy with boiled and mashed.

            5 Replies
            1. re: krissywats

              How do u properly bake a potato?

              1. re: Zaheen

                Cook's illustrated did a test of temperature and length of time, etc. I followed that and my potatoes were better than ever:

                Wash, ( I coat with oil and rub with a little kosher salt) - plop into a 350 degree oven for 75 ninutes - middle rack. Perfect baked potato.

                1. re: krissywats

                  Or, after scrubbing them and patting them dry, you can stick an aluminum baking nail down the center of the potatoes and bake at 350° for about 50 minutes (depending on the size of the potato). I've done them this way forever (as did my mother and grandma). The nail conducts heat into the center of the potato, cooking the potato outward, ensuring evenly baked, fluffy potatoes. Shorter baking time, as well.

                  1. re: Linda W.

                    I've not done it the way you mention and I'm sure they are fine, but I trust Cook's Illustrated a lot and they tried every method. The one I mentioned is the one they found to be superior by taste-testing. As of yet I've not had their suggestions for making something come out the best. As I mentioned, I never had a baked potato come out as light and fluffy and creamy and yummy until I started doing them this way. Dunno why but it works!

                    1. re: Linda W.

                      I have also cooked potatoes this way forever. Now my son wants to use them and I can't find them. Have you seen them in the stores lately?

              2. I tried it for the first time recently after somebody mentioned it here. They were the best mashed potatoes I ever had, and so much easier. I just tossed them in the oven, without foil or oil. When done, cut them in half and put them in a ricer cut side down. The ricer squeezes the flesh out but leaves the skin behind (not useful for your present goal but good to know). Whip in butter, cream, salt, or whatever with a whisk. So light, fluffy, and flavorful.

                1. Thanks for all your input--here are the results:

                  I took the potatoes out of the oven and cut in quarters to cool. Because I wanted to use the skins, I had to chop them in bite-size pieces. Due to baking, the skins were dry and very difficult to cut, even with my super-sharp knife.

                  Then I mixed in butter, half & half, creme fraiche, & S&P (did not mash) and put them into the oven to warm through.

                  The potates were served in a soup bowl with a hearty beef soup poured in alongside (meat & potatoes!).

                  Baked potatoes worked for the purposes I was seeking, but because I didn't rice (mash or blend) the potatoes, they did not taste like mashed potatoes, per se. They tasted more like dressed baked potatoes--just what I needed for this dish though.

                  1. Use leftover baked potatoes that have been in the fridge overnight in a covered container. The skins will have softened up from condensation, and you can use less high-fat dairy products. Chicken broth and garlic are really good too, especially with sauteed onions.