‘I’m a cook and I can make super fluffy mashed potatoes without boiling or peeling them’
There is an easier and quicker cooking method to make mashed potatoes according to one chef, who says her technique will result in a creamier and fluffier texture.
Mashed potatoes are one of the tastiest side dishes with a roast dinner or topped with sausages, but there is an easier way to make them.
Kim, a cook and founder of The Archaeologist Bakes, has shared that there is a quick cooking method that helps make “super creamy and fluffy mashed potatoes without the time and hassle of peeling, chopping, and boiling”.
All you need is a potato ricer, which helps save you time and stove space when cooking as you do not need to peel the skin from the potato or boil them in water for ages.
She said: “The real secret is to use a potato ricer. If you don’t have one of these yet, and you like creamy, fluffy, 'whipped' potatoes, you absolutely need one.
“They aren’t expensive and can be found in almost any grocery or department store. It’s the only way I make mashed potatoes.”
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How to make mashed potatoes without boiling them
To make mashed potatoes tastier without boiling them or peeling them, all you need is:
- 2.2kg of russet potatoes
- 280ml of whole milk
- 115g of salted butter
- Salt and pepper
To begin, wash the potatoes and then poke them several times with a sharp knife.
Then, cook in the microwave for three to four minutes per potato or place in the oven at 180C for one hour to cook alongside your Sunday roast if making one.
Once the potatoes are fully cooked and fork tender, slice them in half and place the halves cut-side down in a single layer in a potato ricer and press into a large mixing bowl.
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When the potatoes are riced, remove the skin that is left in the ricer and repeat until all your potatoes are fully mashed.
Then stir warm milk and butter slowly into the potatoes. The mashed potatoes may thicken as they cool, so add any additional milk or butter needed just before serving.
Season with salt and pepper, and your creamy mashed potatoes will be ready to serve. You can also add any other ingredients you prefer to make them extra flavourful.
Kim said: “Use this method with the ingredients you prefer in your potatoes. Cream cheese, buttermilk, garlic - any of those variations, and more, will work!”
