2–3 pounds of starchy potatoes (Yukon Gold, Russet, or Maris Piper work best)
1/2 cup warm milk or cream (adjust to desired consistency)
4–6 tablespoons unsalted butter
Salt, to taste
Optional: Freshly ground black pepper, garlic powder, or herbs like chives or thyme
Step-by-Step Instructions
1. Choose Your Cooking Method
You have two excellent no-boil options for cooking your potatoes:
Option 1: Steaming
Cut the potatoes into evenly sized chunks (about 1–2 inches) to ensure even cooking.
Place a steamer basket in a pot with about an inch of water. Bring the water to a simmer, then add the potato chunks to the steamer basket.
Cover and steam for 15–20 minutes, or until the potatoes are fork-tender.
Option 2: Baking
Preheat your oven to 400°F (200°C).
Wash and dry the potatoes thoroughly, then prick them all over with a fork to allow steam to escape.
Bake directly on the oven rack or on a baking sheet for 45–60 minutes, depending on size, until soft and easily pierced with a fork.
Let the potatoes cool slightly, then peel off the skins (they should come off easily).
2. Prepare the Potatoes for Mashing
If steaming, drain any excess moisture from the potatoes and transfer them to a large mixing bowl.
If baking, scoop out the soft potato flesh and discard the skins.
3. Mash or Purée
Use a potato ricer or food mill for the smoothest texture. These tools break down the potatoes into fine, fluffy strands without overworking the starches.
Alternatively, use a hand masher for a slightly chunkier consistency, but avoid using a food processor or blender, as this can make the potatoes gluey.
4. Add Creaminess
Warm the milk or cream in a small saucepan or microwave until just hot (not boiling). This helps the butter melt evenly and keeps the potatoes warm.
Gradually mix the warm milk and softened butter into the mashed potatoes, stirring gently until fully incorporated. Season with salt and pepper to taste.
5. Taste and Adjust
Taste your purée and adjust the seasoning or creaminess as needed. For added flavor, stir in minced herbs, roasted garlic, or grated Parmesan cheese.
Tips for Success
Choose the Right Potato: Starchy potatoes like Yukon Gold or Russets yield the creamiest results because of their high starch and low moisture content.
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