I have an unusual way of making smashed spuds that works quite well. First, I choose 1 large yukon gold, or russet per person. I then microwave them until they are cooked through. I let them cool so that I can pick them up without burning myself. Cut them in half and poke with the tines of a fork until they are a virtual sponge. I then add butter, and while it melts on top, I poke it into the potato meat until all is absorbed.
You would think that since the butter is a little overflowing, you would be done. That thought is wrong. now, make a small depression in the center of the exposed potato half and add about two tbs. of whole, or canned milk and lightly stir the potato, inside the skin. Lightly season with salt, and stir it again. Now you ahve a very potato flavored mashed potato in the skin.
This also works with conventional baked potatoes, or spuds baked on the grill.
The result is a creamy smooth mashed potato, but with a hearty skin that begs to be eaten seperately, with a thin layer of potato still attached. Also, you can tailor these mashed potatoes to the tastes of the people eating them. Add garlic to one, , maybe a bit of gravy, au jus, or browned butter on the next one, a little ranch dressing to another, straight butter to yet another, maybe some bacon bits to Dad's (Dad's always deserve bacon bits
), etc. And, once you show them how, each person can opt to make mashed potatoes in the skin at their own setting if they so choose, or eat them as baked potatoes. You don't have to do them all, simply provide the technique and ingredients (baked potatoes and fixings). And kids get a kick out of it. People liek our beloved Constance don't have to peel spuds either. All's good.
The inspiration comes from my childhood, at my Grandmother's house, where she would let me mash my boiled potato on my plate, with butter and milk. Such things didn't fly at my parent's house. We were not allowed to "play" with out food. Now, I hardly make a meal where I don't somehow "play" with my food.
Seeeeeeya; Chief Longwind of the North