Could I really make mashed potatoes without a pot? These baked mashed potatoes are the easiest ever!
Mashed potatoes are a universal favorite — they appear in cookbooks, magazines and across social media for good reason. They pair with almost anything and are an ideal base for experimenting with flavors. Best of all, they can be simple to prepare when you use the right method.
For a long time I struggled with traditional stovetop mashed potatoes. Despite following recipes carefully, my potatoes often stayed firm and took forever to soften. I found myself constantly checking the pot, and peeling cooked potatoes was a hassle. Eventually I avoided making them altogether and chose other side dishes instead.
Everything changed one busy night before Pesach when I didn’t have a pot free but needed mashed potatoes to go with capons I was preparing. With no other option, I peeled and cubed several potatoes, placed them in a 9×13 pan, added a little water, covered the pan and baked them. The result surprised me — the potatoes came out tender, easy to mash, and perfectly cooked without the mess of a big pot to drain.
That simple oven hack became a regular part of my cooking routine. Baked mashed potatoes are now one of my go-to side dishes and a recipe many people ask for, especially around Pesach. Throughout the year I receive frequent requests, and during the season they come in multiple times a day.
You can finish these mashed potatoes with any fat you prefer — oil, margarine, butter, meat gravy or mayonnaise. I often use mayonnaise for a silky texture and rich flavor, but choose whatever suits your taste. For mashing, I prefer a traditional potato masher for the best texture, though a food processor or immersion blender will also work if you prefer a very smooth result.
These potatoes are a versatile canvas for additions. Fold in sautéed onions, roasted vegetables, cubed roasted meat or pastrami, or any other flavorful mix-ins to create a heartier side. Avoid freezing these mashed potatoes; they keep well in the refrigerator for up to three days. If they seem dry after chilling, stir in a little more of the fat you used before serving to restore creaminess.
They pair particularly well with braised or roasted mains and are a comforting addition to any meal.
Smooth and Creamy Oven Baked Mashed Potatoes
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Ingredients
- 6-8 medium potatoes, peeled and cubed
- 1/2 cup water
- 2 Tbsp. fat (oil, mayonnaise, margarine, etc.)
- Salt and pepper, to taste
Instructions
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Preheat oven to 350°F.
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Place potatoes and water in a 9×13 pan. Cover tightly and bake for 1–1½ hours, until soft.
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Remove pan from oven. Do not drain the cooking liquid; it helps keep the potatoes moist.
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Stir in your chosen fat and season with salt and pepper to taste.
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Mash until smooth with a potato masher, or blend briefly with an immersion blender or food processor for a silkier texture.
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Fold in any desired add-ins such as fried onions, cubed meat, or roasted vegetables.
Recipe by Faigy Murray