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+ servings
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
  • ¼ cup to ½ cup warm milk or warm heavy cream
  • kosher salt to taste


  • Preheat your oven to 350 degrees.
  • Place the potato directly on the oven rack.
  • Bake for about 1 hour or until the potatoes can be pierced with a fork.
  • Carefully pop open the potatoes to allow steam to escape and allow to cool until you can safely handle them.
  • Warm up your milk or cream in a saucepan. Just warm it through,don't let it boil.
  • When potatoes are cool enough to handle, scoop out all the potatoes into a bowl.
  • If you have a ricer, run the potatoes through it.
  • Add the butter and start with ¼ cup of the dairy.
  • Whip with a hand mixer for 10 to 15 seconds to just smooth the potatoes out. Add more dairy if necessary.
  • Add kosher salt to taste.