"sf" > wrote in message
...
> >
> I think the secret to remember is that the insides are
> really mashed potatoes and the trick with mashed is to keep
> it on the dry side (or else you end up with potato glue).

The potato starch becomes gluey when it doesn't have enough liquid or fat to
bind to and absorb, not because it has too little. The secret with mashed
potatoes is to keep all of the ingredients piping hot when mashing so that
the starch will adequately absorb it, creating a smooth, but not sticky,
texture. If it seems to be a bit gluey, add some more hot milk/butter.
Baking it afterwards is needed to brown the top and crisp the skin, if the
mashing/whipping was done when it was steaming hot. Otherwise, the long
baking time is needed to get everything back up to temp for the same effect
to occur in the oven. I would also suggest seasoning and oiling the skins
well for baking.