First off, the baked potatoes were trash: they were starchy, kind of gloopy and were clearly at the bottom of the standings.
I prepared each batch in the same, tried and true way, aka with tons of butter, milk, and cream.
The added moisture from boiling may have made the end result slightly fluffier, but if you want to avoid the risk of water-logging, microwaving is a solid method.
Once all the potatoes were cooked, I ran them through a ricer (a true must have for perfectly textured mash).
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