Sarasota's Five Minute Microwaved Mashed Potatoes

"I have been doing this for years and I love it. Five minutes in the micro, then add your favorite toppings or ingredients and you have mashed spuds. I like to add some butter, maybe a little chicken broth, you can do sour cream, chives, herbs, cheese, bacon, cream or milk. Pretty much anything you want. I am listing my basic recipe, but use your imagination. You can add anything you want to these. Nothing like mashed potatoes in 5-8 minutes without the boiling water, peeling or the time involved."
photo by Boomette photo by Boomette
photo by Boomette
Ready In:


  • 8 red potatoes, cut into bite size pieces (you can use yukon gold too which work great, and if you want peel the potatoes, I just like skins on)
  • 2 tablespoons water
  • 12 cup liquid (you can use cream, milk, broth, or a mix of both)
  • 1 tablespoon butter
  • salt
  • ground black pepper
  • Options

  • you can throw some sour cream in. health conscious use all broth. you can also add bacon, grated onion or cheese, etc


  • Potatoes -- prepare your spuds. Just wash good and cut in bite size pieces. Place in a microwavable bowl, one that you will be serving in and add the water and cover with plastic wrap.
  • Cook -- Cook on high for 3-5 minutes, remove plastic wrap and stir. Put the saran wrap back on and cook another 2-3 minutes until the spuds are soft.
  • Dress -- Now, the spuds are done. What do you with them is up to you. Butter to me is a must to me and you can go lighter if you want. Add some liquid the 1/2 cup -- either broth, cream, milk, and of course salt and pepper. Then use a fork or potato masher to smash them up.
  • Now they are done -- NOW WHAT? -- Sour Cream? Bacon? Cheese? Scallions? Herbs? Onion? Anything you want.
  • Finish -- After adding all your flavors, you can return return to the microwave covered in the plastic wrap for just 1 minute until heated and serve. But many times the potatoes are hot enough and any extras will heat up with any additional cooking time.
  • 1 pot clean up, easy and quick.

Questions & Replies

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  1. JLBear71
    Wonderful! Easy! Love this! Bacon & Asiago Mashed potatos were so easy. Why did I never think of this before?!?
  2. Misty F.
    Turned out better than my usual method of microwave-baking potatoes, then peeling and mashing. I was too lazy to get out the cutting board so I just haphazardly chopped the potatoes in the bowl. I scaled down the recipe to make a meal for one. Ezpz
  3. bmcnichol
    This is a good basic recipe. I used milk and a bit more butter. We ate the potatoes with gravy so I didn't add any other ingredients. Quick easy way to make mashed potatoes.
  4. Boomette
    I made half the recipe for the 3 of us. This is so easy in the microwave. I used half and half cream. Thanks SarasotaCook :) Made for I Recommend tag game
  5. Anne1673
    You should really change the title to 10 minute mashed potatoes since after reading your directions it would take that long. Also, If you are making a bit more potatoes it would take the "normal" everyday cook a lot longer in the the instructions really don't apply do they...hum. <br/>While your recipe will give "new" cooks a idea of how to, I would think it would be helpful to be realistic about times.


<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>
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