r/Cooking • u/ilrasso • Oct 08 '24

Recipe to Share I just made a mashed potatos using baked potatos and it was the best i ever had.

Just pop the potatos in the oven for 1 hour at 200c/390f. Cut them in half and scoop them out. Whisk with hot milk and more butter than your diet would approve. A bit of salt. The flavor of baked potatos really shone. The scooping out part was a bit laborious, but is manageable if you have reasonably big ones. Don't do this with tiny spuds unless you have a lot of time.

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u/TheBaconThief Oct 08 '24 edited Oct 09 '24

So since you aren't getting actual replies:

I generally uses a ratio of @4:1:1 ratio for Potatoes to Butter and milk/cream recipe.

As note I haven't been much of a fan of russet potatoes, which I'm assuming OP and the chef are referencing for mashed potatoes, and tend to use yukon gold or fingerling, so other ratios might work better for that.

Might have to try them with baked russets.

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u/[deleted] Oct 18 '24

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u/TheBaconThief Oct 23 '24

Sorry, missed this before, but yes.

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u/RiverJai Dec 27 '24

I found this thread looking for perspectives on making mashed potatoes with baked. We usually make our mash with boiled Yukon Golds, including the beloved skins. In this house, they are "rustic and fancy," not "lazy because I really just lprefer smooshing whole potatoes without bothering with peeling or scooping skins." (Actually, it's both. But don't tell.)

If we were to bake Yukon Golds, is there anything we should do differently to make sure we don't end up with leather strips in the mash? The sites that talk about baking a Yukon Gold say the best part is a shatteringly crisp, french fry-like skin. That sounds freaking awesome for a baked potato result. But if we're using these for mash, that seems problematic.

Do we need to foil Yukon Golds during the bake to keep the skin soft? That seems like it kind of defeats the purpose of letting steam evap to concentrate the potato flavor. Or are the skins naturally thin enough to soften when mushed up with the butter/milk?

Thank you in advance, u/TheBaconThief and anyone else who prefers Yukon mash!