No-Boil Mashed Potatoes: A Simple Steamed Method
Mashed potatoes have been a beloved comfort food for generations, often served as a staple side dish at family dinners, holidays, or just a simple weeknight meal. While most people boil their potatoes before mashing, there’s a lesser-known method that promises even better results — without the hassle of boiling. By steaming the potatoes instead, you can create a smoother, creamier mashed potato that retains more of its natural flavor and nutrients. Plus, this method eliminates the risk of overcooking or water-logging the potatoes, a common problem when boiling.
This no-boil technique is a real game-changer for anyone who loves mashed potatoes but is looking for a quicker, more efficient way to prepare them. Instead of boiling the potatoes in a large pot of water and dealing with draining and cooling, you’ll simply steam them to perfection. Steaming allows the potatoes to hold onto their delicious, natural taste, and it keeps their texture light and fluffy. The result? The best mashed potatoes you’ve ever tasted, with minimal effort.
Another advantage of this method is that the potatoes stay warm throughout the process, which helps the butter and cream blend more smoothly. No more lumpy, cold mashed potatoes — just silky, rich, and delicious results every time. You can also easily customize these mashed potatoes to your liking by adding garlic, fresh herbs, or even cheese for an extra burst of flavor.
Ingredients:
2 pounds Yukon Gold potatoes, peeled and cut into equal pieces.
1/2 cup unsalted butter, softened.
1 cup warm heavy cream.
Salt and pepper, to taste.
Optional: garlic, herbs, or cheese for added flavor
Instructions:
Step 1
Peel and chop the potatoes into uniform pieces for even cooking.
Step 2
Yukon Gold potatoes provide a buttery texture, while Russets are good for a fluffier result.
Step 3
Add water to a large pot and place a steamer basket inside.
Step 4
Arrange the potato pieces in the steamer basket.
Step 5
Bring the water to a boil, then reduce to a simmer.
Step 6
Cover and steam the potatoes for 20-25 minutes, or until fork-tender.
Step 7
Steaming helps retain more nutrients and flavor compared to boiling.
Step 8
While the potatoes steam, gently warm the heavy cream in a small pan over low heat.
Step 9
Cut the butter into small pieces and allow it to soften at room temperature for easier mixing.
Step 10
Once the potatoes are tender, transfer them to a large bowl.
Step 11
Use a potato masher for a chunkier texture or a potato ricer for a smoother consistency.
For Ingredients And Complete Cooking Instructions Please Head On keep on Reading (>)
