Baked Potato Part 1 Recipe Video
Ingredients
| Peeled potatoes | 1 Cup (16 tbs) | |
| Butter | 1⁄2 Cup (8 tbs) | |
| Milk | 1 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size
Calories 282 Calories from Fat 218
% Daily Value*
Total Fat 25 g38%
Saturated Fat 15.5 g77.6%
Trans Fat 0 g
Cholesterol 66.1 mg22%
Sodium 128.4 mg5.3%
Total Carbohydrates 14 g4.7%
Dietary Fiber 1.3 g5.3%
Sugars 3.5 g
Protein 3 g6.6%
Vitamin A 15.2% Vitamin C 19.7%
Calcium 7.8% Iron 2.7%
*Based on a 2000 Calorie diet
Directions
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
Editors Review
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.Chef
