Microwave Mashed Potatoes make for a creamy and comforting side dish that you can easily prepare without much prep.
No peeling, no chopping, no water, and the easiest mashed potatoes you’ll ever make.. in the microwave?!
Who doesn’t love mashed potatoes? We love Purple Mashed Potatoes recipe, Mashed Purple Sweet Potatoes, Vegan Mashed Potatoes, Roasted Garlic Mashed Potatoes, and these microwaved mashed potatoes are also a hit!
We’re in the middle of a kitchen renovation and the air fryer and instant pot were in use so we used our microwave to make microwave mashed potatoes and boy were they creamy and delicious!
You can even make mashed potatoes with baked potatoes, but these microwaved potatoes are so quick and easy to make mashed potatoes in a pinch!
Ingredients:
- Potatoes: We use russet potatoes, as they have a fluffy texture and make the creamiest mashed potatoes. You can also use Yukon which are perfect for rich and buttery, or a combo of the two.
- Milk: Use your preferred milk, you can use plant based or even heavy cream or plant cream.
- Butter: You can use a plant based butter, we use Country Crock plant butter for dairy free.
- Salt and Pepper: Season to your taste.
How to make microwave mashed potatoes
Wash the potatoes thoroughly to remove any dirt.
Place them on a microwave-safe plate.
Microwave the potatoes for 6 minutes per side for large potatoes. For medium to small potatoes, adjust the time to 3-5 minutes per side. They should be fork tender.
Place milk in a microwave-safe dish and microwave for 25-30 seconds just to warm it up.
Remove the potatoes from the microwave. Let them cool briefly as they are too hot to handle.
Mash the potatoes in a bowl with the warm milk and butter. Peel the potatoes if preferred before mashing.
Season with salt and pepper to taste.
Serve the mashed potatoes warm and enjoy as a side dish with your favorite meals.
Recipe Notes:
- Store any leftover mashed potatoes in an airtight container in the refrigerator for up to 3-4 days. If you’re planning to freeze we recommend using cream instead of milk.
- Reheat leftover mashed potatoes in the microwave or on the stovetop in a small saucepan, adding a bit of milk or butter if needed.
- Larger potatoes will take more time to cook, about 6 minutes per side. Smaller to medium potatoes will take about 3-5 minutes per side.
- Cold milk can lower the temperature of your potatoes. Warm it slightly to keep your mashed potatoes hot and creamy.
- Consider incorporating garlic powder, chives, or cheese into the mash for extra flavor.
- If the mashed potatoes are too thick, add more milk gradually until you reach your desired consistency.
Can I use a different type of potato?
Yes, we recommend using russet or Yukon for the best texture and flavor.
Can I make this ahead of time?
Yes, you can make this recipe in advance. You can either bake them and mash them at a later time or you can fully prep them and enjoy. Either way they should be good for 3-4 days in the refrigerator.
Can I make microwaved mashed sweet potatoes?
Yes, you can use this to make mashed sweet potatoes as well. Some like to add maple syrup, brown sugar, and cinnamon to sweeten their mashed sweets too.
Microwave Mashed Potatoes
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Ingredients
- 2 large russet potatoes
- 1/3 cup milk more if needed
- 2 tablespoons butter more if desired
- salt and pepper to taste
Instructions
- Wash the potatoes and then place them onto a microwave safe plate.
- Microwave the potatoes for 6 minutes per side if large potatoes. 3-5 minutes per side for medium to small. The potatoes should be fork tender.
- Once the potatoes are done carefully remove the plate from the microwave, you may need to let it cool before handling.
- Microwave the milk in a microwave safe dish for about 25-30 seconds, just enough to warm it.
- Allow the potatoes to cool slightly before handling to avoid burns. Place the potatoes into a bowl. Peel if desired, otherwise mash with the warm milk and butter.
- Add more milk or butter as needed. Season with salt and pepper to taste and enjoy!
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Notes
- Store any leftover mashed potatoes in an airtight container in the refrigerator for up to 3-4 days. If you’re planning to freeze we recommend using cream instead of milk.
- Reheat leftover mashed potatoes in the microwave or on the stovetop in a small saucepan, adding a bit of milk or butter if needed.
Nutrition
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
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