Could I really make mashed potatoes without a pot? These baked mashed potatoes are the easiest ever!
Mashed potatoes are a classic side—comforting, versatile, and simple to customize. They appear in cookbooks, magazines, and across social media because they pair well with so many main dishes and are an easy canvas for flavor.
I used to struggle with mashed potatoes. I followed recipes to the letter and still ended up with potatoes that stayed firm or took forever to soften. I found myself constantly checking a pot on the stove and then wrestling with hot pans when it came time to drain and peel. After several frustrating attempts, I avoided making them for a long time.
That all changed right before Pesach one year when I was in the middle of cooking and had no pot available. I was making capons from my cookbook and needed mashed potatoes to go with them. Desperate, I peeled and cubed several potatoes, put them in a 9×13 baking pan with a bit of water, covered the pan tightly, and baked them. To my surprise, the potatoes came out perfectly tender and easy to mash—no stovetop babysitting, no draining disaster.
That simple workaround became one of my favorite hacks: oven-baked mashed potatoes. They’re now a regular in my repertoire, especially around Pesach, when readers frequently ask for the method. But this technique works year-round and is a great option anytime you want mashed potatoes without the pot.
You can use any fat you prefer to finish these mashed potatoes—oil, margarine, butter, or meat gravy. I often use mayonnaise because it gives the potatoes a lovely creamy texture, but use what you like. For mashing, a classic potato masher gives a smooth, fluffy result. A food processor or immersion blender will work too, though they can make the texture a bit gluey if overworked.
These potatoes are easy to dress up with additions: try sautéed onions, roasted vegetables, diced roasted pastrami or meat, or fresh herbs for extra flavor and texture.
Storage: I don’t recommend freezing these mashed potatoes. They can be made up to three days ahead and kept in the refrigerator. If they dry out a bit in the fridge, stir in a little more of the fat you used—oil, mayonnaise, or butter—before serving to restore creaminess.
These mashed potatoes pair beautifully with roasted or braised mains and are a great match for hearty dishes like a wine-braised roast.
Smooth and Creamy Oven Baked Mashed Potatoes
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 (175°C).
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Place the peeled, cubed potatoes and 1/2 cup water in a 9×13-inch baking pan. Cover the pan tightly with foil or a lid and bake for 1 to 1½ hours, until the potatoes are very tender.
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Remove the pan from the oven but do not drain the cooking liquid.
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Add 2 tablespoons of your chosen fat and season with salt and pepper to taste.
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Mash the potatoes until smooth using a potato masher. For a finer texture, use a food processor or immersion blender, but be careful not to overwork them.
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Fold in any optional add-ins such as fried onions, roasted vegetables, or diced cooked meat, then adjust seasoning and serve warm.
Recipe by Faigy Murray