This Brilliant No-Peel Hack Makes Cooking Mashed Potatoes So Easy
Tired of peeling potatoes? Us too! Next time, we're making these no peel mashed potatoes.
There are so many reasons to love mashed potatoes. This inexpensive side dish delivers a rich, creamy component to the plate, and it’s relatively easy to whip up for a weeknight dinner. What we don’t love is all that peeling. Yes, we know that making skin-on mashed potatoes is always an option, adding texture, flavor and nutrients to the dish. But anyone with picky eaters in the house knows that can be a hard sell.
Luckily, there is a way to deliver a luscious, smooth mash without any peels at all. This no-peel mashed potatoes technique is nothing short of brilliant, and we only wonder why it took this long for it to find us.
How to Make No-Peel Mashed Potatoes
You’ll want to start with a whole baked potato. We like making air-fryer baked potatoes here because it’s so much faster than the oven (35-45 minutes at 400°F compared to at least an hour in the oven). For a speedy shortcut, you can always pop the potatoes into the microwave for 10 to 12 minutes.
From there, place the wire rack over a bowl, cut the potato in half crosswise and press it flesh-side down into the rack. Like magic, the tender potato will squeeze through the holes while leaving the skin on top. As a bonus, this method pre-mashes the potato so you won’t have to worry about over-mixing it (which is the number one reason why mashed potatoes turn out gummy).
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More Hacks for Mashed Potatoes
The mashed potato hacks don’t end here! Try any of these methods to make stellar mashed potatoes for your next dinner party or holiday dinner.
- If you don’t have a wire rack, you can pass the cooked spuds through a potato ricer or food mill. When we tested the best way to mash a potato, these methods resulted in the fluffiest, lightest mashed potatoes.
- You could always keep things classic by using a hand mixer. It’s the way Grandma made mashed potatoes, so it’s good enough for us! This is the way to go if you want a dense, creamy mash.
- Looking for a chunkier mashed potato? Use a hand masher. In general, the less you mash, the lighter the potato, and doing it by hand is a surefire way to avoid over-mashing. We like this method when making mashed potatoes with the skins on.
- When it comes to other electric methods, avoid using a blender or food processor. The blades are just too sharp, and the potatoes will almost certainly turn out gummy. Stand mixers with the paddle attachment also tend to make the potatoes sticky, so we’d steer clear of that one, too.
- Swap out the traditional russet potato for a Yukon gold. This type of potato still becomes light and fluffy when it cooks, but it has a naturally buttery flavor that’s hard to beat.
- Before adding any liquid to your potatoes, mash them briefly with a bunch of melted butter. The fat will coat the starches and build in a little protection from over-mashing. Then, take a moment to heat your milk, half-and-half or cream. The steamy liquid will keep the potatoes warm, so it’s much better than using dairy straight out of the fridge.
- Finally, the ultimate hack for prepping dinner in advance: If you’re not planning to keep any leftovers, make the potatoes ahead of time and hold them warm in a slow cooker for up to four hours. Give them a little stir once an hour, and drizzle in some extra melted butter or hot cream just before serving. After a quick whip with a silicone spatula, they’ll taste just as good as when they were fresh.