Chief Longwind Of The North
Certified/Certifiable
This recipe gives you full potato flavor, plus potato skins for filling to make twice baked potatoes, or crispy fried potato skins. I could eat this before kidney issues. Now I have to soak, and twice boil potatoes to remove potassium from them. However, these are great mashed potatoes that can be made for a crowd, or made from baked potatoes right at you plate.
I came up with this method while eating at the workplace cafeteria. They'd serve baked potatoes with foil wrapped pats of butter. So, as I always bought milk as my beverage, and I wanted mashed, not baked potatoes, I came up with this method of making mashed potatoes, right in the skin. To my delight, they were some of the best mashed potatoes I'd ever eaten. Enjoy.
Ingredients:
1 large baking potato per person, Russet, or Yukon Gold
1 tbs. butter per potato
2 tbs. milk per potato
1/4 tsp. ground black pepper per potato
1/4 cup minced chives for garnish.
olive oil
Kosher salt
Preheat oven to 350' F. Wash potatoes, and pat dry with paper towels. Prick the potato skins to allow steam to escape while potatoes are baking. Put a tbs. or two of olive oil onto a paper towel and rub potato skins with it. Season with kosher salt.
Place potatoes directly on oven grates, and bake for about an hour. Check the baked spuds with a toothpick. It should easily slide all the way through the potato with no resistance. If needed, bake another ten minutes.
When potatoes are done, remove from the oven. Here's where you make a choice, have each person eating the spuds make their own mashed potato, or you make all of them as a batch.
For individual mashed potatoes, cut each spud in half, crosswise. Use a hot pad to hold them as they are hot. Stab the tines of a fork from top to bottom of each half, and top with butter. Again with the fork, work the butter into the potato flesh as it melts. Add the milk, slowly stirring it into the potato until smooth, and creamy. Sprinkle chives on top.
For the crowd, cut each potato in half, lengthwise. Scoop out the potato flesh into a suitable bowl. Mash in the butter, and milk until smooth and creamy. If you want them smoother still, replace half of the milk with heavy cream. Garnish with chives, or fill the skins and place under the broiler to lightly brown the potato for twice baked potatoes. Garnish with chives.
If you're not using the skins, fry them until crispy, seasoned with salt, and paprika. Serve with Ranch Dressing, or avocado slices as an appetizer.
Enjoy.
Hint: If you have chicken skins not being used, save the for a treat. When you need something crispy, and delicious to serve like chips, or to sprinkle on top af a salad, dry the skins until brown , and crispy, seasoned simply with salt. These taste better than bacon bits
, IMHO, and are great as part of an appetizer tray. You can even dip the skins in a seasoned flour/cornstarch mixture, and deep fry with your chicken.
Oh yeh
.
Seeeeya; Chief Longwind of the North
I came up with this method while eating at the workplace cafeteria. They'd serve baked potatoes with foil wrapped pats of butter. So, as I always bought milk as my beverage, and I wanted mashed, not baked potatoes, I came up with this method of making mashed potatoes, right in the skin. To my delight, they were some of the best mashed potatoes I'd ever eaten. Enjoy.
Ingredients:
1 large baking potato per person, Russet, or Yukon Gold
1 tbs. butter per potato
2 tbs. milk per potato
1/4 tsp. ground black pepper per potato
1/4 cup minced chives for garnish.
olive oil
Kosher salt
Preheat oven to 350' F. Wash potatoes, and pat dry with paper towels. Prick the potato skins to allow steam to escape while potatoes are baking. Put a tbs. or two of olive oil onto a paper towel and rub potato skins with it. Season with kosher salt.
Place potatoes directly on oven grates, and bake for about an hour. Check the baked spuds with a toothpick. It should easily slide all the way through the potato with no resistance. If needed, bake another ten minutes.
When potatoes are done, remove from the oven. Here's where you make a choice, have each person eating the spuds make their own mashed potato, or you make all of them as a batch.
For individual mashed potatoes, cut each spud in half, crosswise. Use a hot pad to hold them as they are hot. Stab the tines of a fork from top to bottom of each half, and top with butter. Again with the fork, work the butter into the potato flesh as it melts. Add the milk, slowly stirring it into the potato until smooth, and creamy. Sprinkle chives on top.
For the crowd, cut each potato in half, lengthwise. Scoop out the potato flesh into a suitable bowl. Mash in the butter, and milk until smooth and creamy. If you want them smoother still, replace half of the milk with heavy cream. Garnish with chives, or fill the skins and place under the broiler to lightly brown the potato for twice baked potatoes. Garnish with chives.
If you're not using the skins, fry them until crispy, seasoned with salt, and paprika. Serve with Ranch Dressing, or avocado slices as an appetizer.
Enjoy.
Hint: If you have chicken skins not being used, save the for a treat. When you need something crispy, and delicious to serve like chips, or to sprinkle on top af a salad, dry the skins until brown , and crispy, seasoned simply with salt. These taste better than bacon bits
, IMHO, and are great as part of an appetizer tray. You can even dip the skins in a seasoned flour/cornstarch mixture, and deep fry with your chicken. Oh yeh
.Seeeeya; Chief Longwind of the North
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