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
TikToker @xxiamkristinxx showed us this time-saving no-peel mashed potatoes hack, and all you need to make it happen is a grid-style cooling rack.
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.
Mashed Potatoe Recipes You'll Love
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Buttermilk Mashed Potatoes
My sister-in-law, who is a dietitian, shared these buttermilk mashed potatoes with me. The garlic and buttermilk in these smooth mashed potatoes that are better for you than typical versions that include lots of butter. —Stephanie Bremson of Kansas City, Missouri
Colcannon Potatoes
Every Irish family has its own colcannon recipe, since it's a classic potato and cabbage dish. My recipe comes from my father's family in Ireland. It's part of my St. Patrick's Day menu, along with lamb chops, carrots and soda bread. —Marilou Robinson, Portland, Oregon
Cheese Smashed Potatoes
Who doesn't like mashed potatoes? Try this slimmed-down dish with any entree. —Janet Homes, Surprise, Arizona
Twice-Baked Cheddar Potato Casserole
Bacon, cheddar and sour cream turn ordinary potatoes into an extraordinary twice baked potato casserole. It's one of our family's beloved standards for the holidays. —Kyle Cox, Scottsdale, Arizona
Sour Cream Potatoes
One of the great things about these creamy potatoes is they turn out even better if you make them a couple days ahead and bake them on the day you serve them till they're golden brown on top.—Krista Smith Kliebensteain, Broomfield, Colorado
Loaded Smashed Taters
You can make an entire pot of smashed taters in the time it takes to bake a single potato! I like to use baby Yukon Golds because the skins are very thin and easy to mash. Make this to your taste—sometimes I add in garlic and chives or sub shallots for the green onions. My husband loves these potatoes with steak, and even my 20-month-old daughter enjoys them! —Andrea Quiroz, Chicago, Illinois
Creamy Make-Ahead Mashed Potatoes
With five different dairy products, you know this make-ahead mashed potato casserole is going to be super rich and, of course, delicious. It gets even better topped with onions and bacon! —JoAnn Koerkenmeier, Damiansville, Illinois
Caramelized Onion Mashed Potatoes
Caramelized onions give a sweet and savory taste to this side dish from our Test Kitchen. Prepared with red potatoes, reduced-fat cheese and bacon, it makes a heartwarming accompaniment to any main course.—Taste of Home Test Kitchen
Rich & Creamy Parmesan Mashed Potatoes
For special occasions (like my husband’s birthday dinners), I mash potatoes with cream cheese, sour cream and Parmesan. It's divine comfort food. —Jo Ann Burrington, Osceola, Indiana
Potato Stuffing Casserole
I adapted this recipe from a Pennsylvania Dutch cookbook, and it's indicative of the fine German cooking found in this area. If you're looking for an alternative to mashed potatoes, try this dish. —Elsa Kerschner, Kunkletown, Pennsylvania
Apple Mashed Potatoes
I love potatoes…especially mashed. When I came up with this combination, it was declared a winner. I serve this as a side dish when I have pork as an entree, but it's great with any meat. —Rebecca Page, Pensacola, Florida
Creamy Mushroom-Potato Bake
The day I first made this, we'd invited a neighbor—a bachelor farmer—over, and I wanted to fix something hearty. It was a hit instantly. These days, our three sons enjoy it as a change from regular mashed potatoes. We've found that it's best served with beef...either with or without gravy. —Kathy Smith, Granger, Indiana
Cream Cheese Mashed Potatoes
Whenever I serve this easy mash, the bowl is always scraped clean. Before holiday feasts, I make it early and keep it warm in a slow cooker so I can focus on last-minute details. —Jill Thomas, Washington, Indiana
Cheddar and Chive Mashed Potatoes
My husband swears my cheddar mashed potatoes are the world's best. We always have some in the freezer. Sometimes I dollop individual servings in muffin cups and reheat them that way instead. —Cynthia Gerken, Naples, Florida
Party Potatoes
These creamy, tasty potatoes can be made the day before and stored in the refrigerator until you're ready to pop them in the oven (I often do that). The garlic powder and chives add zip, and the shredded cheese adds color. —Sharon Mensing, Greenfield, Iowaclass="embedded-listicle-content">
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Stilton, Bacon & Garlic Smashed Potatoes
Bold, savory flavor from bacon, Stilton cheese and fresh garlic take mashed potatoes to a whole new level. This side dish is so rich and satisfying, it could be eaten as an entree! —Jamie Brown-Miller, Napa, CaliforniaPotato Pumpkin Mash
No more plain white mashed potatoes for us! I swirl fresh pumpkin into potatoes for a little extra holiday color. — Michelle Medley, Dallas, TexasChunky Garlic Mashed Potatoes
I like to dress up these mashed spuds with a whole bulb of roasted garlic. It may seem like overkill, but once cooked, any harshness mellows out and you're left with sweet and delicate garlic flavor. —Mrs. Jackie Gregston, Hallsville, TexasMashed Potatoes with Garlic-Olive Oil
Garlic mashed potatoes are high on our love list. To intensify the flavor, I combine garlic and olive oil in the food processor and drizzle it on top of the potatoes. — Emory Doty, Jasper, GeorgiaConfetti Mashed Potatoes
These mashed potatoes make a beautiful side dish for any meal. Onion, peppers and cheese add color and flavor to the potatoes. —LaDonna Reed, Ponca City, OklahomaMashed Potato Cups
This recipe makes a tasty side dish that's a nice alternative to the standard potatoes or rice. —Jill Hancock, Nashua, New HampshireSlow-Cooker Loaded Mashed Potatoes
Every year my Mom made cream cheese mashed potatoes for Thanksgiving. I tailored the recipe to my family's taste and carried on the tradition. I make them a day ahead and use my slow cooker to free up oven space for other dishes. —Ann Nolte, Tampa, FloridaButtermilk Smashed Potatoes
My family loves this decadent homestyle recipe of buttermilk, potatoes and butter. Serve with your favorite toppings and enjoy! —Marla Clark, Albuquerque, New MexicoLoaded Smashed Potatoes
If mashed potatoes are a must at your family Thanksgiving, then why not go all out with the works? I love garlic, onions and bacon, and this dish has all three! —Kathy Harding, Richmond, MissouriClassic Make-Ahead Mashed Potatoes
These make-ahead mashed potatoes save me a ton of time on Christmas Day. No more frantically whipping the potatoes while hungry family and guests hang around the kitchen! —Marty Rummel, Trout Lake, WashingtonMozzarella Mashed Potato Remix
Here's a yummy way to finish off extra mashed potatoes. The gooey cheese, creamy potatoes and golden crust blend perfectly to create spud heaven. Your family will love this mashed potato casserole!—Rosemarie Weleski, Natrona Heights, PennsylvaniaCheddar Cheese Mashed Potatoes
A sweet potato added to the usual Yukon golds gives these cheesy potatoes a slightly sweet flavor and nice rich color. No one will believe they’re lighter. —Connie Boll, Chilton, WisconsinGouda Mixed Potato Mash
Everything's better with cheese, right? This cheesy two-potato mash is no exception. If you cube the cheese, you’ll discover delicious pockets of melted cheese throughout the dish. —Shelby Goddard, Baton Rouge, LouisianaDouble-Baked Mashed Potatoes
Dress up an all-time favorite comfort food with savory fixings. This is an easy twice baked mashed potatoes recipe that delivers big flavor. Better still, you can effortlessly double or triple it for a crowd. —Anna Mayer, Fort Branch, IndianaTriple Mash with Horseradish Bread Crumbs
Why settle for traditional mashed potatoes when you can enjoy three times the flavor? Combine spuds with rutabaga and parsnips, along with the zip of horseradish, for a taste treat. —Lily Julow, Lawrenceville, GeorgiaSpanakopita Mashed Potatoes
I learned to cook by watching my mom in the kitchen. Most of the recipes I make use only five or six ingredients, and have a healthier bent. I created this recipe after I tried a spinach-topped baked potato. Flecks of red and green from the potato skin and spinach make these potatoes look festive and special. By leaving the potatoes unpeeled, you not only keep some nutrients, you also save on prep time.—Ashley Levy, Columbia, MarylandMediterranean Mashed Potatoes
It's hard for our family to imagine eating mashed potatoes any other way but this. It tastes great on its own or drizzled with tahini sauce. —Nikki Haddad, Germantown, MarylandGruyere Mashed Potatoes
Gruyere cheese and chives take mashed potatoes to a whole new level this holiday season! Don’t have chives? Just use extra green onion instead. Salsarose - Tasteofhome.com CommunityThe post This Brilliant No-Peel Hack Makes Cooking Mashed Potatoes So Easy appeared first on Taste of Home.
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