Mashout is done to denature all the enzymes and limit fermentability.
After the mash is complete, if you can runoff and bring your wort to a boil within an hour, then you are mashing out on the way up to the boil anyway. This will result in a typical, "normal" beer that is not too dry and not too full, not too thin and not too sweet, etc. So then a separate mashout step is completely worthless.
If you're going to dork around for a few hours, then a mashout is useful if you don't want super high fermentability, high ABV, low final gravity, thin body. But if you don't care about those parameters, then again, mashout is not necessary.