Pin Reaper: Melmers
Original Inspiration: http://www.pinterest.com/pin/545639311075741676/ via http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/
What I Did: I wanted to try a new type of potato dish (mostly because I was too lazy to peel potatoes for mashed, but too sick of baked). I used white russet potatoes instead of the red potatoes that she did.
My Result:
Next Time I Will: I would probably use the red potatoes since the skin on them is not as tough.
I’ve made this recipe successfully several times, but I always use Yukon gold potatoes, never red-skinned. I’d be interested to know what the rest of her process was.
I did these as well and used mini red potatoes, boiled almost soft and used an old fashioned masher and pressed down and then used olive oil, salt and pepper and baked.
Another easy trick is if, after you boil them, you put them in an oiled 1 cup measure, and use a half cup measure to press down on top. Keeps them well contained as you put them on the baking tray!
Didn’t get the recipe from Pinterest, but America’s Test Kitchen. Used red skin potatoes and coarse salt, pepper and (gasp!) bacon drippings. They were excellent!
You definitely need a creamy, thin-skinned potato.
I failed these miserably using yukon golds. Potatoes shot across the room fail….. I like the suggestion of putting them in an oiled measuring cup.
I’ve made these successfully as well, although I decided that (like a lot of America’s Test Kitchen recipes) they’re more work than they’re worth.
I make these all the time with mini potatoes. Never had a problem.