Yes, I figured if ya make 'baked' potatoes in the microwave, why not use the same method for making mashed potatoes, and skip the boil--but that's only handy for a small batch, which is about all I ever do. Just skin them [EZ like you said] and run them through a potato ricer and finish with a fork whip. If I'm feelin' fancy, they'd get hit with the electric mixer, but that's usually only for company. ;)
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!
Talk of "potatoes" and "fritters" reminded me
of this great party recipe. Perfect finger food
Southwest Potato Fritters w/ Avocado Crema
DO-AHEAD Blender smooth briefly/ just mix: 8 lge peeled potatoes boiled fork-tender, cup h/cream, ¼ cup butter. Mix in tb ea ground cumin, gar/onion powder, 2 oz minced chipotles in adoboo; chill for use later.
FRITTERS Combine/blend well 4 lb Do-Ahead cooled seasoned potatoes, 6 oz cooked crumbled bacon, 4 oz shredded sharp Cheddar, 2 oz minced cilantro, 2 eggs. Scoop out--shape inch balls. Roll in 4 cups Panko. Dry 10 min. Batch-Fry golden 2-3 min in 4 cups 350 deg canola oil; drain.
SERVE w/ side of Avocado Crema.
AVOCADO CREMA Proc/smooth 2 Large Hass, ½ c sour cream, juiced lime, tea agave nectar (or fave sweetner); add tb water to thin out. S/p.