This Hack for Cooking Mashed Potatoes Is as Easy as Making a Smoothie

We hate to badmouth mashed potatoes, but I'll say it: They require a ton of work to make. You have to cook, peel (if desired), and then smash the potatoes into a fine purée. You also have to season them, check for lumps, and make sure they don't get too thick before you serve them; otherwise, it'll be like eating paste. They're obviously worth it, but there's no doubt that mashed potatoes are a real hassle (especially on a weeknight). Enter the blender, the solution for a quick and silky smooth side dish.

How to Make Mashed Potatoes in a Blender

First, cut your desired quantity of potatoes into 1.5-inch chunks, and cook them in salted boiling water until tender. (If you're really in a hurry, use a microwave.) You can peel the potatoes first, but why bother? If you're looking for variety in your mash, try tossing in a bit of cooked parsnip, celeriac, or turnip, which adds more vitamins and fiber to the dish and is a great way to change things up a tad.

Add all the root veggies to the blender, filling it no more than halfway. (Blend in batches, if necessary.) Add milk (unsweetened plant milk works well, too) as if you were making a smoothie—about a third of the level of the potatoes. Add a pat of butter and a pinch each of salt, pepper, and garlic powder. Finally, seal the lid tightly and blend.

Pro Tip: If the mixture gets stuck, pause the blender, stir the potatoes, and add more milk to loosen things up. Once the potatoes run through the blender easily, they're ready!

The potato purée may seem a little thin when you scoop it out into a heatproof bowl, but let it sit for about three to five minutes and the mixture will solidify. Garnish your potatoes with fresh herbs, another pat of butter for good measure, and voilà! To reheat the potatoes, let them simmer on the stove with a bit of water or milk.