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A boiled potato will be waterlogged, unless you cook them, drain, them , mash them and then whip them into mashed potatoes usually with cream, butter and salt.
There is no hope for a boiled potato unless you take the........ next steps.
After boiling, let them sit & get rid of the steam, this helps dry them out.
No because the high heat in a dry oven converts the starches and lowers the moisture content. A boiled or steamed spud will always taste different. How about a toaster oven?
It depends on the starch content, too.
For culinary purposes, varieties are often differentiated by their waxiness: floury or mealy baking potatoes (like Burbanks, Russets) have more starch (20–22%) than waxy boiling potatoes (16–18%).
Alton Brown's recipe for mashed potatoes uses a mix of russets and red potatoes. Avoid overcooking (over boiling) the spuds, which makes them mushy from absorbing too much water.
Have pot, but no oven. Wants to eat baked potatoes....
Dear Robert,
How badly do you WANT them? If you have the money, there are all these air fryers and ovens you can put on your counter. Then, you can have your potato and eat it too
Year ago - anyone remember the Galloping Gourmet? - he boiled skinned potatoes, drained them, put in an absorbent kitchen towel and put the lid on. After so many minutes, he opened the top, took out the towel, and fluffed them with a fork. They looked quite dry and very much like I would expect a baked potato to be.
Of course I don't remember the kind of potatoes or any of the times or if he added anything to the pot, but I bet you could do a little digging around and find some info on the technique.
That’s exactly , done potatoes go back in dry pot , kitchen towel over pot lid back on , draws the steam out , drys them out to add the good stuff. It’s an English way!
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