Baked First Mashed Potatoes--Anyone Ever Done That,
It occured in my opinion while I was boiling whole bakers to the salad it would be faster and even more efficient to accomplish them inside the 'wave than boiling whole. I have not tried baking them for salad becuase that is certainly dry heat and 'waving is wet. Clicking the need recommend this comment to others.
I've mashed baked potatoes before. They were very smooth and I actually prefer doing them like that. I cut them by 50 percent lengthwise and scoop the insides and put them by way of a ricer and mash with warm milk and butter. One note - I wrap the potatoes in foil and bake them - it keeps them a bit moister and I think they cook slightly more evenly. That's usually how I do them, partly since it is a lot easier to toss them inside oven than boil them, partly because I like the texture better.
The only aspect to consider is they're drier than boiled potatoes. I've done it -- yet not with the skins. For obvious reasons, it winds up taking more butter/cream/milk/broth/etc. I don't know how well your skin on a baker would break up inside the mashing process after having been baked dry.
If you hadn't already commenced, I would suggest providing them with a more vigorous scrubbing than normal. Perhaps you could scoop the potato out of your skin layer for mashing, and cut up your skin and include it with the mashed potatoes should you really want your skin in. I've heard you keep numerous nutrients by baking and mashing. I did this for Thanksgiving in 2010. Zaheen Mar 10, 2005 10:44 PM How do u properly bake a potato, How do u properly bake a potato,
Wash, ( I coat with oil and rub with a bit kosher salt) - plop in to a 350 degree oven for 75 ninutes - middle rack. Or, after scrubbing them and patting them dry, you are able to stick an aluminum baking nail around the center in the potatoes and bake at 350° approximately 50 minutes (based on the size with the potato). I've done them using this method forever (as did my mother and grandma). The nail conducts heat into your center from the potato, cooking the potato outward, ensuring evenly baked, fluffy potatoes.
Shorter baking time, also. I've not done it how we mention and I'm sure they may be fine, but I trust Cook's Illustrated lots and they tried every method. The one I mentioned will be the one they seen to be superior by taste-testing. As of yet I've not had their ideas for making something come your best. As I mentioned, I never had a baked potato end up as light and fluffy and creamy and yummy until I started doing them in this way. Dunno why nevertheless it works! I have also cooked potatoes using this method forever. Now my son desires to use them and I aren't able to find them. Have you seen them from the stores lately,
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The house seemed bigger, somehow, since the snow had melted as well as the grass was starting out turn green. My mother said our family was only a glorified vacation cabin—and actually, within the siding it absolutely was a vacation cabin that was built by my Norwegian great-grandfather. The rumbling within my stomach reminded me it was a very long time since lunch.
I liked you can eat a snack instantly when I got home from soccer practice, however with Dad working outside because of the machine shed, curiosity got the higher quality of me and I figured I could always follow a snack later. When I drew more detailed the machine shed, I saw a natural bottle standing for the engine cowling near to Dad's elbow along with a wad of rags standing of his back pocket. Dad was wearing faded blue work overalls, a blue short-sleeved chambray work shirt and brown leather work boots.
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