Somewhere along the line I decided I did not want to make mashed potatoes by first peeling the potatoes, cutting them up, boiling them for 30 minutes and then mashing them in the usual fashion. I was cooking for my personal chef client and was looking for shortcuts to ease my workload. One of the dishes I was making was a stuffed baked potato. I also needed a recipe of mashed potatoes. So I threw both potatoes into a 400 degree oven and baked them for about an hour.
I sliced the top off one potato and used a spoon to scoop out the insides. What I found inside the potato was a creamy, already mashed (after scooping that is) potato without having to peel them! So little work to do for great mashed potatoes!!
So I cut the second potato in half, scooped out both sides and finished the mashing process with my large spoon. I mixed in some butter (EVERYTHING is better with butter, and......maybe some bacon as well), cream cheese (makes them so creamy!), a little milk and salt and pepper. A vouz la! Mashed potatoes with little or no effort.
In case you need a recipe, here it is. Serves 4.
Preheat your oven to 400 degrees F. Wash you potatoes, pierce the skin with a fork once, then place in the oven to bake for approximately one hour. Go on about your business of making dinner, reading-your choice.
Remove potatoes from the oven when fully baked (the potatoes will feel soft if squeezed). Let them cool for 10 minutes. Slice in half and scoop out the flesh of the potato. The skins can be saved for another purpose if you like but they can be refilled with the potato innards for twice-baked potatoes.
Make sure the potatoes have few if any lumps, then mix in the butter, cream cheese, milk and salt and pepper. Serve immediately or cool, cover then refrigerate and reheat later or another day.
The potatoes can also be baked in a toaster oven or the like if you don't want to heat up the house. Since I cook for a living-not much choice here if the recipe calls for oven baking!
And there you have it-easy peasy.