No Peel Perfect Mashed Potatoes
If you’ve ever stood in the kitchen peeling potatoes and wondering why you’re still doing it… this recipe is your sign to stop. My No Peel Perfect Mashed Potatoes are creamy, velvety, fluffy, and packed with rich flavor — and yes, truly perfect without peeling a single potato. For more holiday side dishes that are tried and true: Top Ten Family Holiday Side Dishes. Yukon Gold skins practically melt into the mash, and the texture stays unbelievably smooth. Once the potatoes are done boiling, this entire recipe takes five minutes to finish. No ricer, no fancy gadgets — just a classic potato masher and the best mashed potatoes of your life. Made with Dano’s Butter Dust this recipe is just taken over the top with deliciousness!
I said it in my video: I truly don’t know why anyone uses a ricer anymore. It’s extra equipment, extra work, and absolutely unnecessary. These mashed potatoes are proof that the simplest tools make the most perfect potatoes. More Dano’s Recipes can be found here!
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👝 How to Store Leftovers
Store in an airtight container for 3-5 days.
🤔 Common Questions
Correct — do NOT peel them. Yukon Gold skins are thin and tender, and they blend beautifully into the mash. You won’t even notice them.
That happens when the potatoes are overmixed. Stick to gentle mashing and folding, not whipping or stirring aggressively.
No Peel Perfect Mashed Potato’s
Ingredients
For the Potatoes
- 3 –4 pounds Yukon Gold potatoes unpeeled, cut into similar-sized pieces
For Boiling
- 2 boxes 32 oz each low-sodium chicken stock
- ~4 cups water or enough to fully cover potatoes
Mix-Ins
- 1 cup half & half room temperature
- 1 stick 8 tbsp butter, room temperature, cut into pieces
- ½ block BOURSIN Garlic & Fine Herb Cheese
- 1 heaping tablespoon Dano’s Outlaw Butter Dust Seasoning
- Salt to taste
For Serving
- 4 tablespoons butter cut into dots
- Chopped chives
Instructions
Prep the potatoes
- Wash your Yukon Golds and cut them into even-sized chunks. No peeling needed!
Boil
- Place potatoes in a large pot. Pour in two boxes of chicken stock and enough water to completely cover.
- Bring to a boil and cook until fork tender.
- Drain & dry (my secret tip!)
- Drain the potatoes in a colander and give them a little shake.
- Immediately return them to the warm pot (heat off). This dries off excess moisture for fluffier potatoes.
Mash
- Add 1 cup half & half and begin mashing with your potato masher.
- Add the stick of butter and continue mashing until creamy.
Add flavor
- Mix in the BOURSIN Garlic & Fine Herb Cheese and the Dano’s Outlaw Butter Dust Seasoning.
- Mash/fold gently just until incorporated.
Important Tip:
- Don’t overmix mashed potatoes — that’s what makes them gluey.
- A potato masher is all you need. No ricer, no blender, no hand mixer.
Taste & season
- Salt at the end, after all the mix-ins are added. Taste and adjust to your preference.
Serve
- Spoon into a serving dish. Dot the top with 4 tablespoons of butter, sprinkle with chives, and enjoy.
