Microwave Mashed Potatoes

Creamy, delicious microwave mashed potatoes are the answer to creating a quick, easy and satisfying side dish. With just a few key, simple ingredients and minimal prep time, you can enjoy a side of mashed potatoes in a fraction of the time it takes to make them traditionally. Leave this recipe as is (it’s simple and tasty just the way we wrote it) or make it your own by adding dried or fresh herbs, roasted garlic or topping with cheese. Quick, easy and timeless, this is the perfect side dish for enjoying heartier meals like roast beef and gravy, Salisbury steak or roast chicken.

Ingredients for Microwave Mashed Potatoes

• Potatoes: You’ll peel and cube a pound of medium-sized potatoes; choose your favorite starchy potato here, like Yukon gold.
• Salt: Coarse ground salt adds significant flavor.
• Whole milk: Using full-fat milk is key for creating a nice creamy, rich texture.
• Butter: Use non-salted butter to better control the flavor.
• Pepper: Freshly ground pepper will boost the flavor significantly.

Directions

Step 1: Prep and microwave potatoes

Peel and chop potatoes; place in a large microwave-safe bowl and add water to cover. Stir in 1/2 teaspoon salt. Cover with a silicon cover or microwave-safe plate; cook on high until potatoes are tender, about 25 to 30 minutes. Drain and return to bowl; set aside.

Step 2:  Heat butter and milk

Next, place milk and butter in a small microwave-safe bowl. Heat milk and butter until just warm, but butter is completely melted; one to two minutes. Set this aside.

Step 3: Mash potatoes

Gently mash potatoes while gradually adding the milk and butter mixture. Only add as much as you’d like – once you’ve reached the desired texture, discard the rest (you may use more or less, depending on the consistency you want). Stir in the remaining salt and pepper.

Recipe Variations

• Add garlic: Roast garlic ahead of time and drop the entire head right in with the potatoes. It’ll produce a perfectly creamy texture with out-of-this-world garlicy flavor.
• Add herbs: Adding crushed fresh or dried herbs will bring these microwaveable mashed potatoes to a whole new level. For a more savory twist, crush dried thyme or rosemary and mix it in with the potatoes when you add the pepper. For a summery blend, finely chop fresh parsley and mix it after you’ve made the mashed potatoes.

How to Store Microwave Mashed Potatoes

Store any leftover mashed potatoes in an airtight container in the fridge. To rewarm, you can add a pat or two of butter and a splash of milk and return to the microwave. Cook until warmed through, about one to two minutes on high. Enjoy leftovers within three to four days.

Can you freeze microwave mashed potatoes?

Believe it or not, you can freeze microwave mashed potatoes. Transfer the potatoes to a freezer-safe container and store in the freezer for up to two months. To use, defrost in the refrigerator overnight and warm in the microwave of stovetop.

Microwave Mashed Potato Tips

What’s the best kind of potato to use for mashed potatoes?

For the best microwaveable mashed potatoes, we recommend using a starchy potato such as Yukon gold, russet, or Idaho potatoes. A high-starch potato means that they’ll break down much better when you mash them, which results in a creamier texture overall. Waxier potatoes, such as fingerling, red, or new potatoes are not ideal for making mashed potatoes.

Having said that, we do have an excellent recipe for red mashed potatoes, if you’re craving this comfort food but want to try something new.

How do I avoid dried-out mashed potatoes?

If your microwave mashed potatoes are coming out just a bit too dry, you can simply add more milk and butter. The higher the fat content, the creamier the potatoes, so if you’d like to use heavy cream or half and half in place of the milk, that might help as well.

Why are my mashed potatoes gummy?

Overcooked, overworked, or just plain using the wrong type of potato will result in a gummy mashed potato. Use a starchy potato, be sure to cook the potato until they’re tender (and not over!) and mashing until they’re just mixed and smooth will nix this problem. If you’ve done this but they’re still gummy and you’d like to fix them, gently fold in an extra tablespoon of butter per pound of potatoes. You can also turn your microwave mashed potatoes into a delicious baked mashed potato casserole.