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Baked Potato Part 1

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Learn the secrets of making basic Idaho® mashed potatoes with these simple techniques—and perhaps even add a touch of your own!
Ingredients
  Peeled potatoes 1 Cup (16 tbs)
  Butter 1⁄2 Cup (8 tbs)
  Milk 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste
Directions

You can steam or boil the potatoes

Stem the potatoes for approximately 15 minutes.

For boiling place the potatoes in pan and cover them and allow boiling for 20 minutes.

Drain the cooked potatoes in the coriander.

Make sure that potatoes are moisture free and they are dry.

Keep the potatoes in a sheet pan in a single layer to remove the moisture.

Dry in a 300 degree F. oven for ten minutes.

Mix the potatoes with butter and milk in the ratio of;

5 lbs of potatoes with ¼ to ½ cup of butter and with minimum 1 ½ cup of milk

This mixing can be done using a mixer at room temperature.

For mixing first add butter to the potatoes and then slowly add milk and then season with salt and pepper.

Make sure not to over mix the potatoes because they will become gummy or sticky.

Another great way to get smoothie and silky mashed potatoes is to use Tamis with rubber scrapper or a food mill with fine attachment.

A ricer can also be used to get smoothly textured mashed potatoes.

Hold up mashed potatoes for up to one hour on a steam table of warming cabinet.

If the potatoes are hold too long they are oxidized and look great.

Please see video
For more information please visit: Idaho Potato online

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Taste: 
Savory
Method: 
Baked
Ingredient: 
Potato, Vegetable
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
4
No other veggies is as palatable as potatoes. And the best part is that this versatile, palate-pleasing, nutrient-dense vegetable can be turned into a real delight with a simple recipe as this. Baked potatoes enjoy quite a standing in the culinary realms, and this video recipe well justifies that.

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