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Aluminum foil can stop baked potatoes from getting crisp on the outside. Hrecheniuk Oleksii/Shutterstock For the perfect baked potato with a fluffy interior and crispy skin, avoid using aluminum foil.
4 pounds russet potatoes (5 large potatoes) 1 1/3 cups heavy whipping cream 1/2 cup salted cultured butter (such as Vermont Creamery) (4 ounces), plus more for serving
Bring to a boil and then cover and cook until the potatoes are fork tender. Drain, then place back into the pot and cook on low heat until the potatoes dry out and turn white. Mash the potatoes ...
Add the potatoes, bring to a boil, and then reduce to a simmer, and cook them until they are completely tender. Drain the potatoes in a colander and then allow them to continue to drain/release ...
After you boil the potatoes, drain them well. Then add the potatoes right back to the hot pot set over low heat and mash. The heat allows the moisture to escape, ensuring you aren't left with ...
Place on a baking sheet or on a heatproof rack inserted inside a baking sheet. Bake potatoes until easily pierced with a fork and an instant-read thermometer inserted into the center registers 200 ...
Prick potatoes with a fork before baking to shorten the baking time and to keep them from bursting. Place the potatoes on an unlined baking sheet and bake at 400 F for about one hour, or until tender.
4. Baked Potato Wedges. Potato wedges make any meal seem more complete and nourishing. The wedge shape lets the potatoes crisp on the outside while the inside stays soft, for a pleasurable ...