Baked (or Mashed) Potato Soup Recipe (2024)

FAQs

What's better for you mashed or baked potatoes? ›

Obviously, baking is one of the healthiest ways to cook a potato (boiling is fine too), especially if you are going to eat the skins, which are a good source of fiber.

For the silkiest fluffy mashed potatoes, start with firm, cool Russet Burbank spuds, also known as baking potatoes. They're the easiest to mash without becoming pasty and are even tastier steamed instead of boiled.

The big differences between the two preparations is that mashed potatoes are boiled, and the twice baked are well, baked.

To thicken potato soup without creating lumps, you can use a roux made of equal parts butter and flour. Melt the butter in a separate pan, add the flour, and whisk until smooth. Slowly whisk the roux into the soup, and let it simmer until thickened.

Roast Or Boil These Potatoes

The texture of boiling potatoes allows them to retain their shape as they are cooked, and their firm interior can taste luxurious with a simple salt crust. These potatoes are usually a little smaller than the baking variety with more natural sugar content and moisture.

Instead of regular milk, pro chefs generally use a generous helping of buttermilk and plenty of half-and-half or (even better) heavy cream in their potatoes. If you think the bartenders up front are pouring heavy, they've got nothing on the cooks in the back who are in charge of the mashed potatoes.

The secret weapon, a good potato ricer (affiliate). This pushes the potatoes into strings, which helps them soak up every bit of the cream and achieve maximum fluffliness.

According to Kitchn, the advantage of baking up a dish of mashed potatoes as opposed to stirring together the stovetop variety is that the casserole can be made ahead of time — a full day in advance, the outlet notes — and then popped into a hot oven for just 20 minutes before serving, making it easier to juggle a ...

The best potatoes for mashed potatoes are a starchy varieties like russet, Idaho or Yukon gold. Starchy potatoes are best for mashed potatoes because they have a fluffy, almost airy texture that breaks down easily.

Some potatoes, like Yukon Golds and red bliss potatoes have thin tender skins. If you don't mind the texture of the skins in you mash, then no need peel them. If you're making your mash from Russet potatoes, peel them. The Russet's skin is a little thicker and coarser than the skin of the others.

Why isn't my potato soup creamy? ›

Why isn't my potato soup creamy? Most creamy soups require you to add dairy of some sort into it. If you're finding your soup is too thin adding milk, add in cream instead, or whole milk.

It's especially appropriate in potato soups as it adds some fat and body to accentuate the starchiness of the spuds. Cream cheese also adds that all-important tang, imparting brightness and a touch of salty-sweetness that provides a depth of flavor to your simmering soup.

With popular diets like Ketogenic, carbs and starchy foods like potatoes have been deemed unhealthy. However, just like most food groups, mashed potatoes can be healthy if eaten in moderation, and depending on how they are cooked.

Whether you choose white, russet, sweet, or yams, potatoes are relatively low in calories and are loaded with fiber. Not only are potatoes good for you, but depending on the toppings, a baked potato can be a nutrient-rich choice for a light meal, side dish, or snack.

The Healthiest Potato is the Red Potato

But all potatoes, including sweet potatoes, make a great addition to any well-balanced diet! They are delicious, versatile, and worth including.

There's absolutely no reason mashed potatoes cannot be part of a healthy diet. However, eating a lot of mashed potatoes may give you more simple carbs and more fat than your body needs.