Tools: Large microwave safe bowl, vegetable peeler, knife, potato masher or stick blender
Prep time: 10 minutes
4 peeled russet potatoes, cubed
1 teaspoon sea salt or kosher salt
1/4 cup good quality mayonnaise or Vegannaise (Optional)
1 tbsp. spread of choice (I use Earth Balance)
milk for a thinner style mashed potato (only use unsweetened here, as even Original has a sweet flavor.)
Place potatoes in microwave safe bowl (Bowl must be large to accommodate water level rising)
Microwave approximately 5 minutes at a time, check carefully to ensure potatoes are cooked by piercing with fork or knife easily. On my microwave this takes 15 minutes.
Drain water, add salt and mash. Add mayonnaise and milk a little at a time until desired consistency is reached.
(You may use only mayonnaise/veganaise and spread for your potatoes. You may also use milk and spread for your potatoes. It’s up to you!)
This recipe was conceived of laziness.
A teething baby and frustration with fast food makes for a determined mama. I love mashed potatoes but I hate waiting for a pot to boil. After defaulting to instant mashed potatoes for a while, I simply realized that real mashed potatoes are worth the peeling. Besides, we need a vehicle for gravy in this house. There’s too much liquid goodness that needs a vehicle.
You know what’s great about these? Mash them in the bowl you cooked them in. Then put a lid on it and transfer leftovers to the refrigerator. One pan cooking and storing? Yes! Help yourself to some of the most versatile worktools in your kitchen. Bake, microwave, cover with lids. Perfect.
See my recipes on Pinterest!