No-Peel, No-Boil Mashed Potatoes
Super creamy and fluffy mashed potatoes without the time and hassle of peeling, chopping, and boiling.
Ingredients
Instructions
  1. Wash the potatoes and poke several times with a fork or sharp knife.
  2. For smaller amounts, cook in the microwave for 3 to 4 minutes per potato.
  3. For large batches, place on oven rack and bake at 350 degrees for about one to one and a half hours. Can be baked with turkey, ham, or roast also in oven.
  4. Once potatoes are fork-tender, remove from oven or microwave. Slice each potato in half.
  5. Place halves cut-side down in a single layer in a potato ricer and press into a large mixing bowl. Remove skin that is left in ricer and repeat with remaining potatoes.
  6. Once potatoes are all riced, add warmed milk and butter gradually, with seasonings. Stir gently to combine, adding enough liquid to reach desired consistency. If potatoes need to sit before serving, they may cool and thicken. Add additional warm milk and butter just before serving if needed.
Recipe Notes
  • Quantities are approximate and adjustable. Halve, double, or triple to make the quantity you need. And adjust milk and butter quantity to get the texture you prefer.
  • Use this method with the ingredients you prefer in your potatoes. Cream cheese, buttermilk, garlic – any of those variations, and more, will work!