As stated above, cook and cool your potatoes. I baked mine the night before and cooled overnight in the fridge.
Remove the skins from your potatoes and place them in a food processor (Or a large bowl if you have a stick blender).
Add all the other ingredients and blend until smooth.
Transfer to a cake bag and pipe the potatoes onto a parchment-lined cookie sheet.
Drizzle with a tiny bit of oil over the tops and bake for about 20-30 minutes.
Cool and then use a spatula to transfer the potatoes onto a serving plate.
Notes
For baking, it'll be closer to 20 minutes for individual dollops and closer to 40 minutes if you are baking it in one bigger dish.Please note that the nutrition data below is a ballpark figure. Exact data is not possible.