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.
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.