Quick mashed potatoes with microwave-cooked potatoes. Here’s how to make it really good, easy and fast, soft and creamy with that delicious taste that makes mashed potatoes unique. To prepare mashed potatoes, besides the potatoes which of course cannot be missing, we need milk and butter, without these 2 ingredients, the mashed potatoes are not the same. You can add Parmesan cheese to taste, but I don’t like it much, it seems to change the taste too much, or it makes it too elastic, or you can add a bit of nutmeg, or ground pepper, some even add parsley. Today I made it very simple, I just added a little ground pepper. I didn’t even try too hard to make it fluffier, it needed a little more milk, which I always adjust by eye, because depending on how starchy the potatoes are, you need more or less milk. Depending on how and how much you work it, it’s even fluffier if you use a whisk, usually, when I want a wow result, I call my husband, no one makes mashed potatoes as fluffy as he does. But today I’m sharing my simple recipe for a delicious mashed potato that you can make in about 15-20 minutes, and at the same time, you can also prepare the main dish to pair with the mashed potatoes, my word, just do it while the potatoes cook, 8 minutes, and you get a great main course of meat or fish. Here are some ideas.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Microwave, Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Quick Mashed Potatoes
- 8 medium-small potatoes (equal size)
- 1 cup milk
- 1/4 stick butter
- to taste salt
- to taste black pepper
Tools to Prepare Quick Mashed Potatoes in the Microwave
- 1 Plate
- 1 Potato Masher
- 1 Knife
- 1 Kitchen Spatula
Steps to Prepare Quick and Easy Mashed Potatoes
Wash the potatoes well and place them on a plate. Cook them in the microwave at 1200 watts for 6 minutes, turn them and continue for another 2 minutes.
raw potatoes
Microwave-cooked potatoes
An alternative cooking method for those who are always in a hurry like me is to put a pot with about 4 cups of water or a little more on the stove and bring to a boil. Meanwhile, peel and cut the potatoes into chunks, wash them and put them in cold water. Cook for about 10 minutes in boiling water or until soft.
It takes a bit longer but is much faster than boiling whole potatoes with the skin, and the final result is fabulous.
With the potato masher, mash the potatoes, for those cooked in the microwave, cut them in half with a knife and put them in the potato masher with the cut side down, so you don’t even need to peel the potatoes.
Mash the potatoes directly into a saucepan, add the butter, milk, salt, and ground pepper, turn on the heat and start mixing. Mix well to make the puree fluffy and creamy. Enjoy it hot once ready to accompany the classic cutlet or even a fish fillet or maybe with the Sunday roast.
