during the “off” season i.e. non-holidays…
I like to boil them in the skin. when done the skin slips off.
you can slice or mash them on your plate, to preference.
basically not much different that a baked/foil wrapped potato - nice change up.
for a bash of “grilled vegetables” I par-cook them about 80% done, peel and cube, toss with the other goodies…
