Creamy Microwave Mashed Potatoes are the easiest method of making the best mashed potatoes at home. Faster than boiling a pan of water, this recipe works for regular potatoes, sweet potatoes and yams.
No, this is not a recipe for instant mashed potatoes. These are mashed potatoes 100% from scratch. A mashed potato shortcut/mashed potato hack.
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.
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.
I have made a meal many times out of a bowl of leftover mashed potatoes. I add frozen peas and corn that I have microwaved for a couple of minutes and called it my dinner. I think I love mashed potatoes.
Use this method for your baked potatoes
If I’m eating alone and want a quick baked potato I use this method. Cut the hot potato open, mix with creamy butter, defrosted frozen corn, top with grated sharp cheddar and chopped chives and you have any easy dinner for one.
Creamy Microwave Mashed Potatoes – Step by Step
Pierce a 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 potato (340 grams), 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.
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- 2 pounds russet potatoes, 1/2 pound each, rinsed and dried
- 1 1/2 cups heavy cream, warmed in the microwave for 1 minute
- 4 tablespoons unsalted butter, melted, see note
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper, or to taste
- 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.
- Cube the butter and add to a microwave-safe bowl. Microwave on high for 30-40 seconds until melted
Amount Per Serving: Calories: 587 Saturated Fat: 27g Cholesterol: 152mg Sodium: 628mg Carbohydrates: 43g Protein: 6g