Creamy Microwave Mashed Potatoes
Creamy Microwave Mashed Potatoes are the secret to the easiest, fluffiest side dish you’ll ever make at home. By skipping the wait for a boiling pot of water, you not only save time but also prevent the potatoes from becoming waterlogged. Whether you are using russets, sweet potatoes, or yams, this foolproof method ensures they absorb every bit of butter and milk for a rich, flavorful mash every time.
No, this is not a recipe for instant mashed potatoes. These are mashed potatoes 100% from scratch. A mashed potato shortcut/mashed potato hack.
This recipe comes in very handy around the holidays for your Thanksgiving or Christmas side dish. The stove top and oven are precious real estate when cooking a holiday dinner so if you can bring in the help of another appliance like the slow cooker or microwave, dinner will be a lot easier.
Table of contents
No-Boil Mashed Potato
I came up with this method after living in the Arizona desert during the summer with triple digit temperatures and didn’t want to heat up my kitchen by boiling a pan of water and potatoes.
This recipe also eliminates the waiting for a large pan of water to boil and with this method, the skins peel so much easier and faster. I am not a fan of peeling potatoes. Who is??
I don’t typically use my microwave for cooking recipes, this is the only time I use it. The only other time I use my microwave is for reheating leftovers.
What I love most about this method is, the potatoes don’t take on any water as they would if you boiled them so they’re not watery they absorb the milk and butter instead.
This method works perfectly for russet, Yukon gold, sweet potatoes and yams.
I have frequently made a meal out of a simple bowl of leftover mashed potatoes. By folding in microwaved frozen peas and corn, it becomes a quick, comforting dinner. It is a testament to my genuine love for mashed potatoes.
The Microwave ‘Baked’ Potato
When I’m eating alone and want a quick meal, I rely on this method. In the UK, these are known as jacket potatoes, and they are a staple for simple, satisfying lunches. My favorite is my Italian Sausage Microwave Baked Potato.
Once the potato is tender, cut it open and mix in plenty of creamy butter and defrosted frozen corn. Top with grated sharp cheddar and fresh chives for an easy, flavorful dinner for one.
Mash Step-by-Step
Pierce and russet, sweet potato or yam all over with a fork.
Microwave each potato on high for 2 minutes, turn and cook for 2 minutes. Repeat with all the potatoes. For a ½ pound (226 grams) to ¾ pound (340 grams) potato, 2 minutes per side is enough. If your potatoes are larger, or you are using yams/sweet potatoes, turn again and repeat the 2 more times.
Allow to cool for 10 minutes then peel the potatoes and add to a large bowl.
Use a potato masher or ricer to mash the potatoes well.
Stir in warm cream, melted butter, salt and pepper.
Perfect Pairings for Comforting Meal
Mashed potatoes are the ultimate culinary canvas, but they truly shine when paired with dishes that offer plenty of savory sauce or gravy. These three recipes provide the ideal balance of salt, cream, and texture to round out your dinner.
- Slow Cooker Chicken with Sausage and Mushrooms: This hearty, rustic stew creates a deep, earthy gravy as it simmers. The mashed potatoes act as a sponge for the rich juices, while the sliced sausage adds a salty contrast to the smooth mash.
- Easy Skillet Dijon Chicken: For a sharper flavor profile, this pan-seared chicken features a silky mustard cream sauce. The tanginess of the Dijon cuts through the buttery richness of the potatoes, creating a balanced and sophisticated plate.
- Savory Roast Beef: If you prefer a classic pairing, a slow-roasted beef dish is unbeatable. The tender, sliced beef turn a side of simple mashed potatoes into a complete, soul-warming meal.
Creamy Microwave Mashed Potatoes
Video
Ingredients
- 2 pounds (453 grams) russet potatoes
- 1 ½ cups (354 ml) heavy cream, warmed
- 4 tablespoons unsalted butter, melted
- 1 teaspoon salt
- ¼ teaspoon ground black pepper, or to taste
Instructions
- Use a fork to poke holes all over the potatoes. Microwave 1 potato on high for 2 minutes, turn and repeat.
- When a fork is inserted, it should go in easily all the way through with no resistance. Repeat with the other potatoes.
- Allow the potatoes to cool for 10 minutes. This helps the skin loosen and make them easier to peel.
- Once they are cool enough to handle, peel the skins using a potato peeler and add the potatoes to a large bowl.
- Mash well using a potato masher or a potato ricer. Add the milk, butter, salt and pepper and stir well to combine.
- Stir and adjust seasonings to your liking. Serve warm.
ahhhh just got to the needing a potato masher or ricer, oh well, wish i coulda tried this,
eventually i will get one, i only have a regular masher and a whisk
oh btw, thanks for the tip to get peels off, its such a pain doing it manually. i only use a sharp knife usually.
but never again!!!!!!!!
I’m actually making this myself tonigh, I have a chicken roasting and the peeling tip is a good one 🙂 Enjoy
Don’t worry, you don’t need a ricer. I just prefer it because it makes smoother mash. A masher will work just fine and I actually use a fork in a pinch so you’re good.
My stove broke right before I was making dinner so I googled microwave mash and found this recipe, and dinner was saved. Worked perfectly
Sorry about your stove, but I’m happy you were able to get dinner done 🙂
Just downloaded your website so happy 2 find so many amazing recipes I’ve always did my potatoes in the microwave but never used cream ty4 the advice turned out great😁 I’ve
Always used a little bit of cream cheese makes it real yummy
Cant wait to try my hand at making all sort of pie crust ty again God Bless
Your new friend nikki
This is so nice to read, thank you.
I just sent this recipe to my daughter in college because she didn’t think she could cook in her dorm room with no kitchen. I love this recipe and trying this myself.
I’m sure you’re happy knowing she’ll be eating real food. I hope you both love it.