baked mashed potatoes--or rather mashed baked potatoes...
I make a (rather common) casserole that mixes mashed potatoes with cream cheese, sour cream and other nice high-fat stuff. The problem is I make a huge amount, using about ten pounds of potatoes, and I HATE peeling potatoes. Is there any reason I can't bake and scoop the potatoes rather than peel and boil?
Absolutely..........If you are going to take that route, put the mash potato mixture into a piping bag and refill the scooped out skins that are left over........these are commonly known as *twice baked potatoes*
btw....if you bake the potatoes thouroughly, the skins will most likely peel themselves after cooled. Just squeeze them in your hands.
A tip for instant fluffing of baked Idaho/Russet potatoes is to hold the hot potato above your head, then throw it forcefully onto the counter. Once opened, it will be fluffy. Not recommended with all-purpose/wayx potatoes, which have thinner skins. Also, since baking potatoes have drier flesh, you might need extra milk for the casserole.
No reason what so ever ---- All "smashed" potatoes begin as baked potatoes at Uncle Bob's house....Delish
Have Fun and Enjoy!
***** Paraphrased Recipe *****
Cook's Illustrated MAKE-AHEAD MASHED POTATOES
Serves 8 to 10. Cooks Illustrated - Published March 12, 2007.
Bake the potatoes until they are thoroughly tender. It's better to err on the side of overcooked rather than undercooked. A hand mixer can be used, but the potatoes may have more lumps than using a stand mixer.
5 pounds russet potatoes (about 9 medium), scrubbed and poked several times with a fork
3 cups heavy cream , hot
8 tablespoons unsalted butter (1 stick), melted
2 teaspoons salt
1. Set the oven rack in the middle position and preheat the oven to 450-F.
2.Cook potatoes in microwave on high for 16-minutes. At the halfway point, turn the potatoes over. Move potatoes into the hot oven and place directly on the oven rack. Bake about 30 minutes, until a skewer can be easily pushed through the potato flesh. Flip the potatoes over halfway through the baking time. Don't undercook.
3. Take potatoes out of oven and cut each one in half lenghtwise. Take the potato halves amd scoop out all of the flesh and place in a medium size bowl. Using a fork,
rubber spatula or potato masher, break the scooped potato down into small pieces.
4. Place half of the scooped, crumbled potato flesh into a stand mixer bowl and use the mixing paddle attachement. Beat the potatoes at high speed for about 30 seconds until they are smooth. Slowly add the other half of the scooped crumbled potatoes to the running mixer. Mix about 1 or 2 minutes until the potatoes are completely smooth. Stop mixing and scrape down the mixing bowl as needed during
the mixing process.
5. Take mixing bowl off the stand mixer and fold in 2 cups of cream. Now fold in butter and salt. Carefully fold in as much as an additional 1/2 cup of cream, as needed, to create the desired consistency. When the potatoes have reached the desired consistency fold in a final 1/2 cup of cream.
6. To Store: Use a microwave safe bowl. Place the mashed potatoes in bowl and cover them tightly with plastic wrap. They can be stored in the refrigerator for up to 2-days.
7. To Reheat: Poke many holes in plastic wrap using knife. Microwave at 75% power (Medium-High) until the potatoes are heated through. About 14-minutes. Gently stir
halfway through reheating time.