Love mashed potatoes, then you have to try my Microwave Mashed Potatoes which can be made in no time, this is the ideal side dish for busy week night dinners. I make my microwave mashed potatoes with milk and butter, for creamy smooth mashed potatoes the whole family will enjoy.
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I often use my microwave to cook vegetables, it is an easy cooking technique. No need to have pots of water boiling on the stove, instead everything is cooked in the one bowl using the microwave and all the flavor is retained. You end up with the same fluffy mashed potatoes as you would if cooking them on the stove.
Easy microwave mashed potatoes are not only quick to prepare but can be cooked in just 12 minutes.You don’t need to keep an eye on the stove, you can get on with preparing something else.
Try some of my other easy potato side dish recipes, my Garlic Mashed Potatoes, Scalloped Potatoes with Blue Cheese, Instant Pot Mashed Potatoes and Air Fryer Baked Potatoes too!
Ingredients
Here’s what you will need to make the best microwave mashed potatoes:
- Russet potatoes – or any other variety of potato that’s good for mashing like Yukon Gold.
- Water
- Milk – I use whole milk or half and half for creamy microwave mashed potatoes.
- Unsalted butter – if using salted butter, cut back on the salt.
- Kosher salt
- Chives – to garnish.
How to make mashed potatoes in microwave
In a large microwave-safe bowl, combine the potato pieces and water. Cover the bowl with a plate large enough to cover, but leave a side open for ventilation.
Microwave on high for about 9-12 minutes, or until the potatoes are tender and can be easily pierced with a fork.
Once cooked, carefully remove the bowl from the microwave (it will be hot). Set aside.
Add the milk and butter to a glass cup or bowl and microwave for 1-2 minutes, until warmed and the butter is melted.
- Using a potato masher or a fork, start mashing the potatoes. Gradually add the milk while mashing to get a creamy consistency.
- Season with kosher salt to taste, and mix well until the potatoes are smooth and creamy.
- Transfer the mashed potatoes to a serving dish and garnish with freshly chopped chives.
- Serve warm and enjoy!
Expert Tips
These tips will help you make the best mashed potatoes you’ve ever tried.
- Cut the potatoes into even sized chunks, that way they cook evenly.
- After cooking the potatoes, take care when removing the lid from the bowl as steam will escape and can burn.
- I’ve used a hand potato masher, but a potato ricer will give you even fluffier mash.
- Check the potatoes for seasoning before serving and add a little more salt if required.
- Don’t over mash or beat the potatoes as they will start to become thick and gluey.
Flavor variations!
- Use any variety of floury potato which always make the best mashed potatoes.
- For extra creamy potatoes, swap the milk for half and half or heavy cream.
- For garlic microwave mashed potatoes add a clove of minced garlic to the melted butter and milk.
- You could also add finely sliced green onions, simply warm them up with the butter and milk and stir through the potatoes.
- Make a mustard mash by stirring through 1-2 teaspoons of Dijon mustard.
- For a herby mashed potato add some freshly chopped herbs like chives or parsley.
- Cheesy microwave mashed potatoes are delicious, add some shredded sharp cheddar cheese and allow the cheese to melt through the warm potatoes.
How to serve microwave mashed potatoes
Mashed potatoes are a versatile side dish that can be served at any time. They taste great with meat, fish, seafood and vegetable based main dishes. Try it with my Air Fried Spatchcock Chicken, Air Fryer Steak with Garlic Herb Butter, Sous Vide Pork Chops, Air Fryer Meatloaf, Salisbury Steak with Mushroom Gravy or my Air Fryer Whole Fish.
How to store
Make ahead: Mashed potatoes are a great make ahead side dish, prepare the earlier in the day or the day before and stored in the refrigerator until you are ready to warm up and serve. This makes them the perfect addition to the Thanksgiving, Christmas or any other holiday table.
To refrigerate: Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat them in a small pan on the stove top or in the microwave. You might need to add a splash of milk or water to loosen the potatoes a little before serving.
FAQs
For the best fluffy mashed potatoes I use Russet potatoes as they have a high starch content making them ideal for absorbing the melted butter and milk. You could also use Yukon Gold which is a great all round potato and result in mash with a denser consistency.
Yes you can! Over mashing and/or beating potatoes can leave you with thick and sticky mash. So I prefer to use a hand masher or potato ricer which result in fluffy mashed potatoes.
Leftover mashed potatoes can be used to top meat or fish pies. Try adding some green onions and make a batch of savory potato and onion pancakes or waffles. You can also combine mashed potatoes with leftover meats, cooked vegetables, shrimps or fish to make savory cakes, one of my favorites is a smoked fish, spinach and potato cake.
If you have tried this microwave mashed potatoes recipe, or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!
Microwave Mashed Potatoes
Ingredients
- 2 1/2 pounds russet potatoes washed, peeled, and cut into 1-inch pieces
- 1/4 cup water
- 3/4 cup milk
- 6 tbsp unsalted butter cut into 1/2-inch pieces
- kosher salt to taste
- chopped chives for garnish
Instructions
- In a large microwave-safe bowl, combine the potato pieces and water. Cover the bowl with a plate large enough to cover, but leave a side open for ventilation.
- Microwave on high for about 9-12 minutes, or until the potatoes are tender and can be easily pierced with a fork.
- Once cooked, carefully remove the bowl from the microwave (it will be hot). Set aside.
- Add the milk and butter to a glass cup or bowl and microwave for 1-2 minutes, until warmed and the butter is melted.
- Using a potato masher or a fork, start mashing the potatoes. Gradually add the milk while mashing to get a creamy consistency.
- Season with kosher salt to taste, and mix well until the potatoes are smooth and creamy.
- Transfer the mashed potatoes to a serving dish and garnish with freshly chopped chives.
- Serve warm and enjoy!