|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||16%|
|Saturated Fat 8g||39%|
|Total Carbohydrate 42g||15%|
|Dietary Fiber 4g||15%|
|Total Sugars 4g|
|Vitamin C 18mg||91%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Food cravings aren't always convenient, and sometimes there isn't enough time to prep. Or maybe a last-minute dinner is coming together, and you need a delicious and easy side dish. Luckily, it's possible to cook potatoes in the microwave for quick, moist, and creamy no-pot mashed potatoes. This universally and internationally beloved dish has endless variations, but the classic mashed potatoes are a timeless offering that goes perfectly with any protein—from a rotisserie chicken to steak, fried fish, lamb, or vegetarian curries—and can convert a simple dinner into an unforgettable meal.
Our microwave recipe has many advantages, time being just one. You can use any type of potato—whether they're peeled russets, Yukon Golds, or even unpeeled red potatoes—steam them in the microwave, and simply mashed them with milk, butter, and seasonings. With the microwave, our mashed potatoes from scratch can be ready in less than 20 minutes.
Click Play to See These Easy Microwave Mashed Potatoes Come Together
"Buttery, creamy mashed potatoes created in no time in your microwave. The potatoes were smooth and silky and the method was pretty quick. I loved the results." —Diana Andrews
2 1/2 pounds potatoes, peeled and cut into 3/4-inch pieces
3/4 to 1 cup milk (or light cream)
4 to 6 tablespoons unsalted butter, to taste, cut into 1/2-inch pieces
Kosher salt, to taste
Freshly ground black pepper, to taste
Gather the ingredients.
Rinse the peeled potato chunks and put them in a large microwave-safe bowl or a casserole dish.
Cover the dish or bowl with plastic wrap and cut a small vent in the top for steam to escape.
Microwave on high for 9 to 12 minutes, or until the potatoes are tender and can be gently poked through with a fork.
Warm 3/4 cup of milk with 4 tablespoons of butter in the microwave until the butter is melted or nearly melted, from 30 to 50 seconds.
If desired, put the potatoes through a ricer before mashing with the rest of the ingredients.
Add the milk mixture to the hot potatoes and mash with a hand masher or small electric hand mixer. If using an electric mixer, be careful not to overmix, or the potatoes may become gummy. Add more of the remaining milk and butter as needed to achieve your desired consistency. Add salt and pepper to taste, and mix well.
Serve alongside your favorite entrée. Enjoy.
Flavorful Additional Ingredients
Potatoes are a blank slate and take well to many different kinds of additions:
- Add roasted garlic or a few tablespoons of fresh chopped chives, parsley, or rosemary.
- Add a couple of tablespoons of sour cream, crème fraîche, or plain Greek yogurt to add some tang.
- Add 1/2 cup of grated cheddar, Parmesan, Pecorino Romano, or another hard, assertive cheese to provide umami flavor and lots of character.
- Make the mashed potatoes vegan by using non-dairy milk such as soy, almond, or oat, and a couple of tablespoons of extra-virgin olive or avocado oil, or a non-dairy plant-based butter substitute.
How to Store and Freeze Mashed Potatoes
Mashed potatoes will keep in the refrigerator, covered, for four to five days. Unlike potatoes, mashed potatoes freeze well and can be frozen for up to six months. Once you're ready to reheat, choose your preferred method:
- To reheat in the microwave, use a covered dish at 50 percent power for up to 5 minutes or until the potatoes are heated through. Microwave ovens vary in their power, so check and add time if not heated throughout.
- To reheat on the stovetop, place a saucepan over medium-low heat.
- To reheat in the oven, simply cover the mashed potatoes and place them in a 350 F oven for about 30 minutes or until heated through.
- If needed, add more milk or butter to improve consistency after reheating.