Oven Baked Mashed Potatoes
- Daniel
- Apr 1
- 2 min read
Updated: Apr 15
When I first served this alongside my slow cooker daging rendang, I didn’t expect mashed potatoes to steal the spotlight — but here we are. A lot of you messaged me asking for the full recipe, and I get it.
These mashed potatoes are creamy, earthy, and utterly smooth, with no boiling water in sight. Baking the potatoes over a bed of salt pulls out excess moisture, giving you a fluffier mash that’s naturally rich and deep in flavor.
This method is inspired by old-school French cooking — where passing potatoes through a sieve (yes, like a grandma in a tiny Paris kitchen) creates that silky, luxurious texture that spoon-melts into whatever it’s served with.
Yukon golds are ideal here — they strike the perfect balance between waxy and starchy — but more importantly, baking instead of boiling helps lock in flavor instead of watering it down. Don’t skip the touch of nutmeg at the end — it makes everything sing.
If you’ve only ever made mashed potatoes on the stovetop, give this version a try. No fancy gear needed — just a hot oven, a sieve, and some patience.
This dish may be humble, but it’s the kind of side that quietly steals hearts at any dinner table. Try it once, and you might never go back to boiling potatoes again.
Ingredients:
(Serve 8)
Yukon Gold Potatoes, 4
Sea Salt, For Baking
Unsalted Butter Cold, For Cooking
Whole Milk, For Cooking
White Pepper, Pinch
Nutmeg Freshly Grated, Pinch
Equipment:
Sauce Pot
Sieve
Oven
Directions:
Preheat oven to 200 degree celsius or 400 fahrenheit.
Wash potatoes thoroughly and poke some holes with a fork.
Add 4 spoonfuls of salt on a baking tray.
Place the potatoes over the salt.
This is to draw out moisture from the potatoes.
Wack into the oven and bake for for 1 hr or until the potatoes are super soft.
Set it aside to cool down.
Once it is cool enuff to handle, slice the potatoes into halves.
Pass the potatoes thru' a sieve over a pot.
The potatoes should pass thru' easily. If not, you can use a spoon to press.
Repeat the process for the remaining potatoes.
*You can reserve the skins and shallow fry them until crispy brown. It is a wonderful snack.*
Add some butter and milk to the pot and turn the heat up to medium.
Mix until the butter has completely melted.
Keep adding butter and milk until the mashed potatoes reach velvety smooth consistency.
*I would add about 20g of butter and 1/4 cup of milk at a time. The milk is to loosen the mashed potatoes and the butter is to add richness.
Too much milk, it will be too loose. Too much butter, it will be too rich.*
Remove from heat and season with salt, pepper and nutmeg.
Taste and adjust.
Serve immediately.
Potatoey, creamy, smooth, light and velvety...
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