This Is How to Make Perfect Microwave Mashed Potatoes

Looking for the perfect side dish? These microwave mashed potatoes are a quick and easy answer.

“Po-tay-toes! Boil ’em, mash ’em, stick ’em in a stew.”

Hobbits aren’t the only people who love spuds. We’re fans, too—we’ve collected about 100 potato recipes, after all!

While mashed potatoes are hands-down one of the best ways to make taters, all that peeling, boiling and draining can take a while (especially during the holidays). So when we saw Instagram food blogger Eitan Bernath‘s handy microwave mashed potatoes hack, we knew it was a keeper.

How to Make Microwave Mashed Potatoes

Eitan doesn’t share any measurements on Instagram other than the time, so we’ve laid them out in a handy recipe format for you.

Ingredients

  • 6 large russet potatoes, peeled
  • ½ cup cream
  • 4 tablespoons unsalted butter, cut into 1-inch pieces
  • Kosher salt and freshly ground black pepper, to taste

Directions

  1. Peel and quarter the potatoes, then throw them into a resealable plastic bag. You want to make sure they remain in a single layer.
  2. Put the bag in the microwave for 15 minutes.
  3. Flatten them in the bag. Then, put the spuds through a ricer.
  4. Add warm cream, butter, salt and pepper.

And voila! You’ve got the perfect mashed potatoes ready for dinner. According to Eitan, the consistency is exactly the same as potatoes boiled on the stovetop.

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A post shared by Eitan Bernath (@eitan)

How to Make the Microwave Mashed Potatoes Your Own

A lot of the comments on Instagram point out that using resealable plastic bags isn’t very eco-friendly—and could possibly lead to chemical leaching as the plastic is heated. Fortunately, this hack works great in a glass bowl, too.

To save yourself a step, feel free to leave the potatoes unpeeled. Just be sure to use red potatoes instead of russet. Their thinner skin will incorporate more easily, while the thicker skin of russet potatoes can interfere with the smooth texture of your mashed potatoes.

Next: Learn how to make hot cocoa bombs at home.

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Amrita Thakkar
Amrita is a writer, poet and amateur photographer who often ends up applying these skills to her one great love: food. You can find her up at 3 a.m. writing, researching the perfect combo for her next grilled cheese or making a more eco-friendly grocery list.