I do something similar. Scrub potatoes and pierce with a knife or ice pick. Put into microwave casserole dish covered and cook till the potatoes are fork tender.
Let them cool and stick in the frig to use during the week. My favorite is of course hash browns. Peels will come right off quickly, shred and put into iron skillet with heated grease.
Sometimes I like the potatoes O’Brien style chopped potatoes with chopped onions and bell peppers.
Another time it’s the Jimmy Dean skillet style with the onions, peppers, ham or sausage with scrambled eggs.
And of course the classic fried taters to go with beans and corn bread. Like you said, a lot less time and spattering. You can also cut was back on the grease if you are concerned about fat content in your diet.
Before the Microwave, we used to steam cook potatoes in the afternoon at the restaurant where I worked. Then we would shred them for the morning hash browns to cook on the grill( we had a metal coffee pot that had melted lard in it to pour onto the grill right before plopping down the potatoes). I loved cooking on that grill.
was=way
I shall try your trick with keeping the cooked potato in the fridge for shreds later, I wondered if it would disintegrate but finally reasoned that cold potatoes won't, and you'd think I'd know better--duh, to me!
I'd bought one of those Presto Kitchen Kettles years back, which gets lots of use here for everything from chili to the occasional deep fry, but had to say before I hit on the micro for mash pots, I'd use the kettle to steam the pots for that. Not any more, except for the potato salad--made for the first time ever--which tasted just like mother's, but it required testing the 1/2" dices every minute once they steamed past 18 minutes so they don't overcook [the big worry] but totally worth it!