It doesn’t take long to make a hot, hearty, and delicious side dish with this microwave mashed potatoes recipe.
Using a microwave to make mashed potatoes is so quick and easy!
No need to wait for the potatoes to cook on the stove. Just pop them in the microwave with a little broth and in no time they are ready for mashing. Using this method is especially perfect for busy holiday meal prep when the stove is already full preparing the many other dishes!
Quick And Easy Side!
- Potatoes are healthy, filling, and affordable, and they can be prepared in hundreds of ways!
- A classic mashed potato recipe with easy-to-follow instructions is a must-have for every home cook!
- Make microwave mashed potatoes and keep them warm in a crock pot for a potluck or party and let guests help themselves. Serve with small bowls of shredded cheddar cheese, sliced green onions, or bacon bits.
Simple Ingredients & Variations
POTATOES: Idaho, Russets, or Yukon Gold varieties make excellent mashed potatoes since they are extra starchy. Leave a few of the skins on if you like a more rustic look and texture. Sweet potatoes can be used in this recipe as well.
DAIRY: Milk and butter give mashed potatoes their rich flavor and smooth texture. Ghee can be used a a substitute for butter, and oat milk or coconut milk for regular milk, if looking for a dairy-free recipe.
VARIATIONS: Turn this recipe into garlic parmesan mashed potatoes by adding in some finely grated parmesan and a bit of garlic powder. Caramelized onions are a tasty addition, or if serving mashed potatoes with a hearty dish such as steak or roast beef, add a generous scoop of horseradish! Fresh herbs like parsley, chives, dill, thyme, or sage will all add a light, fresh flavor to mashed potatoes. The options are virtually endless with this versatile recipe!
How To Make Mashed Potatoes in The Microwave
- Peel and cut potatoes. Place in a microwave-safe bowl with broth or water.
- Cover and cook, stirring halfway (as per the recipe below).
- Rest potatoes, then drain. Add milk and butter then mash until desired consistency is reached.
- Season and serve.
Tips For Success!
For the best results, soak cut potatoes in water for about 30 minutes and pat them dry before cooking. This releases some of the starch and makes them extra fluffy.
Use extra care when removing the plastic wrap or plate from the potatoes after they’re cooked since the steam can cause burns.
Make a batch or two in advance and freeze for future meals. Mashed potatoes freeze and thaw beautifully thanks to the milk and butter. Perfect used in recipes like loaded mashed potato cups or loaded mashed potato balls.
Keep leftover mashed potatoes covered in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave with a little milk. Portions can be frozen in zippered bags and then reheated with just a dash of milk on the stovetop. Adjust seasonings before serving.
Other Super Easy Sides!
Microwave Mashed Potatoes
- 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 pepper or to taste
- 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.
- 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 provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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