Here's my interpretation of mashed potatoes. No added herbs/garlic. Just the flavor of potatoes.
Serves four-six
Wash and pat dry 6 large Russet potatoes.
Poke the skins in a few places.
Into a 375 F oven. Bake them until soft. Turn off the oven.
Remove from the oven and using a oven mit to hold them slice them down the middle.
Using spoon scrap out all the flesh into a large bowl. I use a heavy glass bowl. Cover the bowl and put the cooked potatoes back in the turned off oven to keep warm.
Thin slice or chop two potato skins. Put them in a heavy pot and add 3 C of whole milk and 2 T of butter. Bring the milk/skins/butter just to a boil.
Take the HOT! bowl from the oven and using a sieve to catch the potato skins pour 2 C of the hot milk onto the potatoes. Keep 1 C to adjust for a creamy texture. If you find you have some milk left over it makes a delicious sauce base for 'creamed' vegetables. Use a masher to quickly mash the potatoes into a creamy texture. Season with S&P.
That's it.
The potatoes skins are where a lot of the potato flavor is stored, just like with any root vegetable. By simmering them in the milk the potato flavor is released.
