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.

Russets or all-purpose baking potatoes are high in starch and low in moisture. In soups, they will soak up the liquid and lose their shape. This makes them the ideal choice for making creamy soups or thickening a runny soup. Try using Russet potatoes to create the perfect Loaded Potato Soup.

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.

Using baked or roasted potatoes reduces the excess water that gets into the taters when you boil them. Less water means that your baked mashed potatoes will be fluffier than ever and definitely more flavorful.

Baked potatoes retain more of the nutrients when compared with boiling or frying. They also offer more fiber, particularly if you eat the skin.

According to health experts, potatoes are healthy and nutritious. They contain beneficial nutrients including fiber, potassium, iron, vitamin C and vitamin B6.

ANSWER: Waxy potatoes or those called boiling potatoes stand up well in soups and stews. These have thin skin and are high in moisture and low in starch. Potatoes that are low-starch and high-moisture hold together better.

Not Adding Acid. If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl.

Cut the potatoes into rissolettes and blanche them (i.e. cook them briefly, not to full doneness). Use the water you used in the soup and put the potatoes back in when you go to warm the soup again for serving. Since they're cut fairly small, they should be just about done without being mushy when you go to eat.

One trick to make your potato soup a little less grainy is to add some form of dairy –- cream, milk, or even cheese. Because dairy is generally creamy in texture, that characteristic will carry over into your soup. Crisis averted.

Why is my baked potato soup watery? ›

The main reason your potato is not thickening is that it needs a heavier dairy product. Potato soup is cooked in a milk and chicken broth soup but heavy cream may need to be added. If your recipe calls for whole milk, mix in heavy cream instead or do half milk and have heavy cream.

The recommended method here is to press the potatoes through a ricer (instead of using a blender), which gives the soup a light and clean texture and eliminates the gluey consistency common in other recipes.

Potatoes are like pasta, in that they leach starches into their cooking liquid. In the case of pasta, you want to reserve some of that liquid to give sauce a luscious shine and bind it to the noodles.

Directions. Throw just a pinch of ARM & HAMMER™ Baking Soda into potatoes while mashing to make them fluffier.

To avoid this, all you have to do is add the butter first, because it will coat the starch in fat to shield it from the water in the cream, and as a result, you'll end up with silky mashed potatoes rather than gluey ones.

Potatoes contain beneficial nutrients, including amino acids. However, their cooking method can affect their nutrition. Microwaving or baking results in lower fat content and more nutrients. People often make the mistake of associating potatoes with weight gain and the obesity epidemic.

Sweet potato and swede mash

With a lower GI than potatoes, sweet potatoes are an excellent source of beta-carotene, which the body converts into vitamin A — an antioxidant that supports healthy skin, immune health and vision.

Oven taters triumph!

Oven fries are lower in saturated fat and sodium, which should be minimised with heart health in mind. Mashed potato can send your intake of saturated fat soaring, but you can make better-for-you mash by skipping the butter or using good-for-you extra virgin olive oil instead.

Of rice, pasta, potatoes, and bread, potatoes are the healthiest of these starchy and complex carbohydrate foods. This is because potatoes are dense in nutrients, containing essential minerals, vitamins, and other micronutrients. Potatoes are also high in fiber, helping to satiate hunger and regulate blood sugar.