No-Boil Mashed Potatoes
These no-boil mashed potatoes are an easy, hands-off side dish made with russet potatoes and white or Japanese sweet potatoes roasted until fork-tender. Instead of boiling potatoes on the stovetop, simply wrap them whole in foil and bake until soft. Then mash with butter, heavy cream, and herbs for a creamy, flavorful side dish with minimal effort and lots of flavor.
Traditional mashed potatoes require peeling and chopping raw potatoes, boiling them in a pot of water, and draining them before mashing. This recipe skips those extra steps for an easier AND more flavorful alternative. Unlike boiled potatoes, which can become waterlogged and fall apart if overcooked, oven-baked potatoes are much more forgiving. The longer they cook the more silky soft they become.
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Why Make No-Boil Mashed Potatoes?
The biggest difference is the texture and flavor. Baking the potatoes without submerging them in water helps prevent them from absorbing excess moisture. The result is a concentrated potato flavor and a silky, creamy texture that isn’t watered down. Combined with just a touch of butter, cream, and herbs, these oven-baked mashed potatoes are a simple way to get delicious results with less hands-on work.
Why You’ll Love This Recipe
- No boiling required: The oven does most of the work, so you don’t need to watch a pot on the stove.
- A delicious potato combination: Russet potatoes provide a fluffy texture, while white or Japanese sweet potatoes add subtle sweetness.
- Simple ingredients: Butter, cream, salt, and herbs bring out the natural flavor of the potatoes.
- Easy to customize: Use garlic salt, Italian seasoning, or herbs de Provence to make these mashed potatoes your own.
- Perfect for holidays: Free up stovetop space while preparing the rest of your meal.
Ingredients
- Russet potatoes – These potatoes have a starchy texture that makes them ideal for fluffy mashed potatoes.
- White or Japanese sweet potatoes – These varieties are less sweet than orange sweet potatoes and complement the russet potatoes nicely. They bake up fluffy and are not overly sweet.
- Heavy cream – Adds richness and helps create a creamy consistency.
- Butter – Adds flavor and a smooth, velvety texture. I prefer salted butter.
- Kosher salt or garlic salt – Seasons the potatoes. If using garlic salt, adjust the amount to taste.
- Herbs de Provence or Italian seasoning – Adds a savory, herby flavor in the background.
See recipe card for quantities.
How to make No-Boil mashed Potatoes
- Bake the potatoes. Preheat the oven to 400°F. Wash and pat dry the potatoes, then wrap each potato individually in aluminum foil and place on a baking sheet. Bake for about 60 minutes, or until the potatoes are fork-tender all the way through. Larger potatoes may need additional time.
- Scoop out the potatoes. Allow the potatoes to cool until they’re comfortable to handle. Carefully unwrap them, cut each potato in half, and scoop the flesh into a large bowl. Discard the skins or save them for another recipe.
- Mash the potatoes. Use a potato masher or ricer to mash the potato flesh until it reaches your preferred consistency. For the fluffiest texture, avoid overworking the potatoes.
- Warm the cream and butter. In a small saucepan, heat the heavy cream and butter over medium-low heat, stirring until the butter melts and the mixture is combined. Stir in the salt and herb mix.
- Combine and serve. Pour the warm cream mixture into the mashed potatoes and stir until incorporated. Taste and adjust the seasoning as needed. Serve warm.
Tips for the Best Mashed Potatoes
- Check for doneness: The potatoes should be very tender when pierced with a fork. If the centers are still firm, return them to the oven until fully cooked. If potatoes are of different sizes, some may be done before others. Feel free to remove them one at a time until all are sufficiently soft.
- Warm the dairy first: Adding seasonings to the warm cream and butter helps the potatoes absorb this mixture evenly.
- Adjust the consistency: For creamier mashed potatoes, add a little more warm cream. For thicker mashed potatoes, start with less liquid and add more as needed. A potato ricer will get you the smoothest result, while a potato masher might leave a few small chunks. I don’t mind this at all.
- Avoid overmixing: Stir just until the ingredients are combined to help prevent a gluey texture.
- Season to taste: Potato size and variety affect how much salt you need, so taste the mashed potatoes before serving.
Equipment
To cook the potatoes, you will need a large sheet tray and some foil. To warm the cream and butter, you will need a small sauce pan. To make the mashed potatoes, you will need a potato masher or ricer.
Storage
Refrigerator: Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3–4 days.
Reheating: Warm the potatoes in a covered saucepan over low heat or in the microwave, stirring occasionally. Add a splash of cream or milk if they have thickened.
Make ahead: While this recipe works best day-of, you can still prep ahead of time if needed. You can bake the potatoes ahead of time and refrigerate them whole. When ready to serve, scoop out the potato flesh and warm it. Combine it with the freshly heated butter and cream mixture. You may need a splash of extra cream as the potatoes may dry out slightly when reheating.
More holiday sides
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No-Boil Mashed Potatoes
Ingredients
- 3 medium russet potatoes
- 1 large or 2 small white or Japanese sweet potatoes
- ¼ cup heavy cream
- 2 tablespoons butter I prefer salted
- 1 teaspoon garlic salt
- ½ teaspoon herbs de Provence or Italian seasoning
Instructions
- Bake the potatoes. Preheat the oven to 400°F. Wash and pat dry the potatoes, then wrap each potato individually in aluminum foil and place on a baking sheet. Bake for about 60 minutes, or until the potatoes are fork-tender all the way through. Larger potatoes may need additional time.3 medium russet potatoes, 1 large or 2 small white or Japanese sweet potatoes
- Scoop out the potatoes. Allow the potatoes to cool until they're comfortable to handle. Carefully unwrap them, cut each potato in half, and scoop the flesh into a large bowl. Discard the skins or save them for another recipe.
- Mash the potatoes. Use a potato masher or ricer to mash the potato flesh until it reaches your preferred consistency. For the fluffiest texture, avoid overworking the potatoes.
- Warm the cream and butter. In a small saucepan, heat the heavy cream and butter over medium-low heat, stirring until the butter melts and the mixture is combined. Stir in the garlic salt and herb mix.¼ cup heavy cream, 2 tablespoons butter, 1 teaspoon garlic salt, ½ teaspoon herbs de Provence or Italian seasoning
- Combine and serve. Pour the warm cream mixture into the mashed potatoes and stir until incorporated. Taste and adjust the seasoning as needed. Serve warm.
