I fancied some mashed potatoes today, but when I nipped into my local Sainsbury's, all I could find was a bag of baking potatoes (pictured, and yes, that is my Oodie). I could have gone to the big Tesco a bit further away, but I thought I'd try mashing these baking potatoes to see if they made for a good mash.
I started by washing and peeling the potatoes - typically, the so-called 'baking potatoes' that you buy are just Russet potatoes, and what you'll notice about Russet potatoes is that the skin is much darker and thicker compared to potatoes that are typically used for mashing, such as King Edwards or Maris Pipers. This is no problem though, it just means you'll have to work a bit harder to peel the skin off. Although as you can see from our photo, we left a few bits of skin on the potatoes for a nice bit of texture.
Next, you'll want to cut the potatoes into smaller pieces, because it'll make them easier to cook and mash. We cut our potatoes in half, and then cut those halves into half again.
We then boiled the potatoes in salted water for about 15 minutes - again, a bit longer than you would typically boil a more floury potato like a Maris Piper, because these baking potatoes just need a bit longer on the boil before they're soft enough to mash.
We then drained them and added a bit of butter and quite a bit of milk, probably around 50 ml, and then mashed. The resulting mash is a bit thicker than it would be if you'd made it from Maris Pipers or King Edwards, but we actually really liked the texture, and you can always add more milk if you want it even smoother.