I make these microwave mashed potatoes when my stove and oven are already full, which is every holiday. Medium Yukon Golds cook under water in one covered bowl for about 10 minutes, then I mash them right in the bowl with butter and milk.
Mashed potatoes in the microwave, no stovetop needed
I love not having to use the stove or oven during the holidays! Every burner is already taken, so the potatoes go in the microwave.
The potatoes cook fully covered in water, with a plate over the bowl to hold in the steam. That keeps them soft all the way through. Microwaved potatoes with too little water go hard instead of fluffy, so the water level matters more than the timer.
This makes two servings. When I need a bigger batch without a stove, I make my no-drain Instant Pot mashed potatoes, and when the stove is free and I want something richer, I make cheesy mashed potatoes on the stovetop.
Picking the potatoes, butter and milk
Full ingredient list and detailed instructions in the recipe card.
- Medium Yukon Gold potatoes mash the creamiest, and three of them make two servings. Russets work too and mash a little fluffier.
- Whole milk keeps it simple. Half and half or cream makes a richer mash, and if you’re out of milk, here’s what to use instead of milk in mashed potatoes.
- Unsalted butter lets you control the salt. Salted butter works if you hold back on the salt.
- Fresh parsley on top is optional. Chives, dill or rosemary work just as well.
Shruthi’s top tips
Keeping the potatoes soft in the microwave
- Keep the potatoes fully covered with water and put a microwave-safe plate on the bowl. A splash of water at the bottom isn’t enough, and the potatoes dry out.
- Use a bowl big enough that the potatoes and water only fill it halfway to two-thirds, so nothing boils over.
- Start checking with a fork at 8 minutes. Microwaves vary a lot, so if the potatoes aren’t tender yet, keep going in 30-second bursts.
- Mash by hand with a masher or a fork. A blender or food processor turns potatoes gluey.
How to make microwave mashed potatoes
- Peel the potatoes and cut them into small, even cubes. Put them in a large microwave-safe bowl and add enough water to cover them completely.
- Cover the bowl with a microwave-safe plate and microwave on high for 8 to 10 minutes, until a fork slides in easily.
- Drain all the water (use oven mitts, the bowl gets hot), then add the milk and butter.
- Mash until creamy, with a few small lumps if you like a little texture.
- Season with salt and pepper, then top with chopped parsley and serve.
How to serve microwave mashed potatoes
On a holiday table, I spoon vegetarian mushroom gravy over the top and set the bowl out with the rest of my vegetarian Thanksgiving recipes. Any leftovers make a good topping for a vegetarian shepherd’s pie with crisp, broiled potato ridges.
For four servings, I use 5 medium potatoes and a bigger bowl. A fuller bowl takes longer, so keep testing with a fork.
Variations
Stir in grated sharp cheddar or Parmesan, roasted garlic or caramelized onions. For a dairy-free version, use plant butter and an unsweetened plant milk.
Microwave Mashed Potatoes
Equipment
- Microwave
- Potato Masher optional
Ingredients
- 3 medium Yukon Gold potatoes, peeled and chopped into small pieces
- ¼ cup milk
- 2 tablespoons unsalted butter
- ¼ teaspoon kosher salt, adjust to taste
- ¼ teaspoon black pepper, adjust to taste
- 1 teaspoon fresh parsley, chopped
Instructions
- Place the chopped potatoes in a large microwave-safe bowl and add enough water to cover them completely.
- Cover the bowl with a microwave-safe plate. Microwave on high for 8 to 10 minutes, until a fork slides easily into the potatoes. If they need more time, keep going in 30-second bursts.
- Carefully drain all the water (the bowl will be hot), then add the milk and butter.
- Mash with a potato masher or fork until smooth and creamy.
- Season the mashed potatoes with salt and pepper to taste.
- Top with chopped parsley or grated cheese and serve.
Notes
- Yukon Gold potatoes mash the creamiest.
- Cut the potatoes into even pieces so they cook at the same rate.
- Keep the potatoes fully covered with water and the bowl covered with a plate, or they dry out and turn hard.
- Microwaves vary. If the potatoes aren’t fork-tender at 10 minutes, keep going in 30-second bursts.
- Mash by hand. A blender or food processor makes the potatoes gluey.
- Store leftovers in an airtight container in the fridge for 3 to 4 days, and don’t leave them out at room temperature for more than 2 hours. Reheat in the microwave with a splash of milk and a little butter, stirring halfway.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
One part of the recipe says this:
Place the chopped potatoes in a microwave-safe bowl and add enough water to cover the potatoes.
In the notes it says this:
Add a little bit of water to the bottom of the bowl. This will help to prevent the potatoes from sticking to the bowl and drying out.
Which one is it?
Hey Dan! Typically you want to cover the chopped potatoes with water, but depending on the starchiness of the potato you’re using, it might be helpful to add a small amount of water at the bottom as well. Hope that helps!