If you mean a detailed recipe for mashed potatoes made without boiling the potatoes in water, here’s a rich, creamy version using the dry-cook/steam method.
Creamy Mashed Potatoes — No Boiling in Water
Serves: 4–6
Prep: 15 minutes
Cook: 30–40 minutes
Ingredients
- 2 lb (900 g) Yukon Gold potatoes
- 4 tbsp (55 g) unsalted butter, plus more for serving
- ½–¾ cup (120–180 ml) heavy cream or whole milk
- 2 garlic cloves, optional
- 1½ tsp kosher salt, plus more to taste
- ¼ tsp freshly ground black pepper
- 2 tbsp sour cream or crème fraîche, optional
- 1–2 tbsp chopped fresh chives or parsley, optional
Why skip boiling in water?
When potatoes are boiled directly in a large pot of water, they can absorb quite a bit of water. That can make mashed potatoes watery, diluted, and less intensely potato-flavored.
Instead, cooking them with minimal added water—by steaming or cooking them in their own moisture—helps keep their flavor concentrated. You can then add butter and warm dairy separately, giving you much more control over the final texture.
Method
- Prepare the potatoes.
Peel the potatoes if you prefer completely smooth mashed potatoes. Otherwise, leave some or all of the skin on for a more rustic result. Cut them into roughly 1½-inch (4 cm) pieces, keeping the pieces similar in size so they cook evenly. - Set up a steamer.
Add about 1–2 inches of water to a large pot and bring it to a simmer. Place the potatoes in a steamer basket above the water. The potatoes should not sit in the water. - Steam until completely tender.
Cover and steam for approximately 20–30 minutes, depending on the size of the pieces. Test with a thin knife or fork—the potato should offer almost no resistance. - Warm the dairy.
While the potatoes cook, place the butter and cream or milk in a small saucepan. Warm gently until the butter melts and the mixture is hot, but don’t boil it. If using garlic, add the cloves to the dairy and let them gently infuse for several minutes. - Dry the potatoes briefly.
Once tender, remove the potatoes from the steamer. Return them to the warm, empty pot over very low heat for about 1–2 minutes, stirring gently. This allows excess surface moisture to evaporate. - Mash while hot.
Pass the potatoes through a ricer or food mill for exceptionally smooth mashed potatoes. Alternatively, use a traditional potato masher.Avoid a blender or food processor. Overworking potatoes releases too much starch and can turn them gluey and stretchy. - Add the butter and cream gradually.
Fold the warm butter-and-cream mixture into the potatoes a little at a time. Stop when you’ve reached the consistency you like. You may not need all of the liquid. - Season.
Add the salt and black pepper. Taste and adjust. For extra richness and a slight tang, fold in the sour cream or crème fraîche. - Finish and serve.
Transfer to a warm serving bowl. Make a small well in the center and add another pat of butter. Sprinkle with chives or parsley if desired.
The key technique
The most important details are:
- Cut evenly so the potatoes cook at the same rate.
- Steam rather than submerge them in water.
- Dry the cooked potatoes briefly before mashing.
- Use warm butter and dairy, not cold ingredients.
- Mash gently and stop as soon as the texture is smooth.
- Season at the end, tasting as you go.
For the silkiest restaurant-style potatoes, Yukon Golds are an excellent choice. For a lighter, fluffier mash, use Russet potatoes—or a roughly 50/50 combination of Yukon Gold and Russet.