This Thanksgiving, leave your Martha Stewart aspirations to the turkey and learn how to make perfect mashed potatoes in the microwave. Our method is so easy and creates creamy, delicious potatoes in no time.
This genius kitchen hack also frees up a stovetop burner — gold on holiday cooking days — and is simple enough for you to assign to your pesky in-law or that champagne-loving cousin. Score.
Hai Nyugen for Unsplash
I make this recipe on weeknights for my family of four (we always have at least two helpings leftover), but the results are totally holiday-worthy. If you’re worried about calories, you may want to rethink mashed potatoes all together: This classic dish benefits from a generous pairing of butter and milk (or cream). And salt. They really like salt, so don’t skimp.
Watch our video on must-have mashed potato hacks, including a demo of these Microwave Mashed Potatoes. Just in time for the holidays!
How to Make Light, Fluffy, Holiday-Worthy Mashed Potatoes in the Microwave
2 lbs russet or Yukon Gold potatoes, washed, peeled and russets cut in half
3/4 cup whole milk or half-and-half (recommended for the holiday version)
6 tablespoons salted butter
Salt, to taste
Chives, chopped, for garnish (optional)
1. Place prepped potatoes in a microwave safe dish and cover with saran wrap. Poke a few holes in the wrap.
2. Microwave on high for 10-12 minutes, turning the potatoes halfway through cooking time, or until potatoes are easily pierced with a knife.
3. Transfer potatoes to a large bowl, and using a ricer (above) or potato masher, mash potatoes until desired creaminess. Set aside.
4. In a glass liquid measuring cup, warm milk and butter in the microwave until the butter has melted. Pour warmed milk and butter mixture over potatoes and stir to incorporate. Season with salt, taste test, and season more if necessary. Serve right away, or cover and keep in warm spot in your kitchen (or store in a slow cooker until dinner time).
If reheating is necessary, pop the mashed potatoes into the microwave and use 30-second intervals until warmed through. Top with more melted butter if you like. (And who doesn’t?)