Preheat oven to 425 degrees F. Prick potatoes with a small knife, and place on a baking sheet. Bake for 45 to 60 minutes, or until tender, and skin is wrinkled. Potatoes should pierce easily with a toothpick. Set potatoes aside to cool before handling.

Using your fingers, peel potato skin from flesh.

Mash with a fork for thicker potatoes, or puree in a food processor with a steel blade until mashed. For a smoother and less sticky texture, add 1 to 2 tablespoons of water, formula, or milk at a time. Add liquid and process until you’ve reached desired consistency.

Prick potatoes with a knife and place potatoes in a microwave-safe dish. Add ¼ cup water and cover tightly, allowing a corner to vent. Microwave on High for 3 minutes and turn potatoes over. Re-cover and cook for 3-6 minutes, or until tender. Check for doneness, cool.

Using your fingers, peel potato skin from flesh.

Mash with a fork for thicker potatoes, or puree in a food processor with a steel blade until mashed. For a smoother and less sticky texture, add 1 to 2 tablespoons of water, formula, or milk at a time. Add liquid and process until you’ve reached desired consistency.