Tuesday, June 1, 2010
Since we do not use butter or milk to cook with, I had to come up with a mashed potato recipe that still tasted great, and would be worthy of my Chicken and Mashed Potatoes with Mushroom Gravy recipe. I am a huge fan of baking potatoes instead of boiling them. It takes longer to do, but the results are well worth the wait.
Baked Mashed Potatoes Recipe
3 medium russet potatoes (2.5 lbs total)
Olive oil for rubbing on potatoes
1/4 cup olive oil for mixing in potatoes
Salt and pepper
Place a piece of aluminum foil on the middle/top rack of your oven, large enough for 3 potatoes to sit on. Preheat oven to 400 degrees. Wash the potatoes, dry them, and poke them with a fork a few times in various places. Now is a good time to remove your rings. Drizzle a little olive oil on each potato and rub the oil over them entirely. Place them in the oven on the aluminum foil and bake them for 1-1/4 to 1-1/2 hours, until they are baked through and soft.
When the potatoes are done, have a mixing bowl ready. For each potato, cut it in half and squish out (or remove using a spoon) the potato from the skin into the bowl. Discard the skins (or you can eat them separately if you want). Add 1/4 cup of olive oil, and salt and pepper to taste, and use an electric hand mixer to whip up the mashed potatoes. Serves 4 to 6 as a side dish.