Microwave Mashed Potatoes

This is my recipe for fast, fresh and tasty mashed potatoes. I actually prefer this method over boil the potatoes because I know all of the nutrients aren't being lost in the water. If you prefer, you can bake the potatoes in the oven, but this method is meant for those of us who are in a time crunch. 

Tips:

Toppings - In the photo above, I made these loaded mashed potatoes with bacon, chives, and cheese. 
Gravy train - I also made a simple pan gravy with the following:

• Fat(butter or bacon drippings), 2 Tablespoons 
• All-purpose flour, 2 Tablespoons 
• Beef stock, 1 cup
• Black pepper, 1/8 teaspoon 

Prep Time: 2-5 minutes

Cook Time:5-10 minutes

Servings: 2 1/2 cups 

2  baking potatoes

1/2 cup milk, half-and-half or chicken stock

1/4 teaspoon seasoned salt

1/8 teaspoon black pepper

Directions:

1) Wash and place the potatoes into the microwave. Use the potato setting (if your microwave has that option) or for 6-7 minutes. You do not need to pierce the potato skins because the skins will be easier to peel off.

2) When the skins begin to loosen away from the potato, remove the potatoes from the microwave and allow them to cool. 

3) Place the potatoes into a medium bowl and use a potato ricer, a potato masher or fork to get your desired potato consistency. 

4) Gradually stir in the liquid and seasonings and stir until the potatoes are moistened. 

*If you like a drier or more moist mashed potato, simply increase or decrease the amount of liquid you use.  

5) Place the completed potatoes back into the microwave for an additional 1-2 minutes to heat the potatoes through.