Baked Mashed Potatoes

{Baked} No Peeling Necessary Mashed Potatoes

Servings 4 -6
Author Eric Samuelson


  • 10 whole Russet potatoes cleaned and pierced with a fork
  • 4 tablespoons butter
  • 1/4 cup to 1/2 cup warm milk or warm heavy cream
  • kosher salt to taste


  1. Preheat your oven to 350 degrees.
  2. Place the potato directly on the oven rack.
  3. Bake for about 1 hour or until the potatoes can be pierced with a fork.
  4. Carefully pop open the potatoes to allow steam to escape and allow to cool until you can safely handle them.
  5. Warm up your milk or cream in a saucepan. Just warm it through,don't let it boil.
  6. When potatoes are cool enough to handle, scoop out all the potatoes into a bowl.
  7. If you have a ricer, run the potatoes through it.
  8. Add the butter and start with 1/4 cup of the dairy.
  9. Whip with a hand mixer for 10 to 15 seconds to just smooth the potatoes out. Add more dairy if necessary.
  10. Add kosher salt to taste.