Try this recipe for microwave mashed potatoes; it’ll be your go-to for any occasion.
Once you know how to make mashed potatoes in the microwave, you’ll wonder why you made them any other way.
Make this Quick and Easy Side Dish Because…
- Simple ingredients and easy steps are all you need to get fluffy and delicious mashed potatoes that go with anything.
- Using the microwave saves time, especially during the holidays when the turkey takes up valuable oven space plus there’s only one bowl to clean.
- Mix in extras to match the menu and don’t forget the gravy.
Ingredients
Potatoes: Look for extra starchy spuds like Yukon Gold, Russets, or Idaho potatoes. Baby red potatoes can also be used and don’t need to be peeled. Sweet potatoes can also be used in this recipe.
Dairy: This recipe is all about the dairy! This makes the potatoes fluffy and adds rich flavor, so go for full-fat versions of milk and butter. Sour cream or Greek yogurt are great alternatives for fewer calories and will add a tangy flavor. Make a dairy-free version using ghee and coconut or oat milk if you like.
Variations: Fresh herbs like parsley, sage, rosemary, or thyme add fresh flavor to mashed potatoes. A swirl of horseradish, Ranch dressing, or parmesan cheese are also great options.
How to Make Mashed Potatoes in the Microwave
- Place cut potatoes and broth in a microwave-safe bowl (instructions below).
- Cover and cook until potatoes are tender.
- Uncover the potatoes and let them rest for about 5 minutes.
- Mash potatoes with the remaining ingredients, adding extra milk if needed.
Season and serve as desired.
Tips For the Best Mashed Potatoes
- For extra fluffy spuds, soaking them in water helps release some of the starch. Cover them in cold water for about 30 minutes and then drain them before cooking.
- Take care when removing the plastic wrap or cover from the bowl once the potatoes are cooked to avoid the steam escaping.
- Microwave wattages vary, so adding a couple of extra minutes to the cook time is okay.
- For faster blending, heat milk and butter before adding to the potatoes in Step 5.
Serving and Storing Mashed Potatoes
- Keep microwave mashed potatoes warm in a crock pot for easy guest access! Set out bowls of butter, chives, bacon bits, and cheese so guests can top their own.
- Leftovers can be kept in a covered container in the refrigerator for up to 4 days and reheated in the microwave or on the stovetop. Use leftovers to make Colcannon, loaded mashed potato balls, or a rich and creamy homemade potato soup.
- Due to their high fat content, mashed potatoes freeze beautifully so you’ll want to make extra for a cozy, comforting side dish anytime! Freeze cooled mashed potatoes in zippered bags for up to 3 months and reheat from frozen on the stovetop with a little milk mixed in if desired.
Perfect Potato Dishes
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Microwave Mashed Potatoes
Equipment
Ingredients
- 2 pounds potatoes peeled and cut into 1 inch cubes
- 2 tablespoons chicken broth or water
- ½ cup milk more as needed
- ¼ cup butter softened
- 1 teaspoon salt or to taste
- ⅛ teaspoon black pepper or to taste
Instructions
- Place the potatoes in a glass bowl with water or broth.
- Cover tightly with plastic wrap or an inverted plate.
- Microwave on high power for 4 minutes. Stir and microwave on high for an additional 5-7 minutes or until potatoes are fork tender.
- Remove from the microwave, uncover, and let rest 5 minutes.
- Add the butter and milk to the potatoes and use a hand masher to combine until smooth, adding additional milk as needed.
- Season with salt & pepper to taste.
Notes
- Be careful when removing the plastic wrap or lid as the steam will be very hot!!
- Microwaves can vary, so the potatoes may need a few minutes more to cook completely.
- Soak cut potatoes in water and pat dry before cooking to release some of the starch. This will make them extra fluffy.
- Refrigerate leftovers in a covered container for up to 4 days. Reheat on the stovetop or in the microwave with a dash of milk.
- Mashed potatoes freeze well, so make lots! Place in a zippered bag or container and freeze for up to 3 months. Reheat from frozen covered in the oven, or on the stovetop.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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