The wife likes to cook potatoes in the electric crock pot, then smash together with butter and cream and instant potato flakes. Its weird but it works.
I prefer baked, with a soft edible skin.
After scouring and rinsing, I wrap large russets in foil with olive oil and Montreal steak seasoning. Place in a pyrex dish and bake 300F until just soft. No overcooking. I want light and fluffy and starchy. I’m uncultured so I will put everything on a baked potato if I’ve got it-butter, sour cream, bacon, tomato salsa, grated cheddar, spring onions, ranch dressing, etc.
Buttered sourdough toast and coffee this evening.
