Mashed potatoes are a great addition to any meal. I started making my mashed potatoes this way because it seemed that boiling and draining was washing away the nutrient value of the potatoes. So I played around with different techniques and ended up with a simple microwave method. By using an amount of liquid that would soften without the need to drain, the potatoes are rich flavorful and possibly lower in fat as well. I usually scrub the potatoes and leave the skins intact, but peel them if you like. I like to use vegetable stock and my go-to is Better Than Bouillon Organic Vegetable Base. To make a cup, just dissolve a teaspoon in 1 cup of warm water for this recipe.
I just got an Instant Pot, and have not tried a full batch, but when I tried it with a large baking potato, it only took 5 minutes, so the Instant Pot will become the preferred way to make mashed potatoes in my kitchen. As soon as I get solid times and techniques, I will update this recipe.
Easy Garlic Mashed Potatoes
3-4 pounds potatoes, Russet or Gold
1 cup stock, vegetable is preferred
1-2 cloves garlic, thin sliced (optional)
3 tablespoons unsalted butter
½ cup cream or half and half
1 teaspoon salt
½ teaspoon fresh ground black pepper, or more to taste
Clean and cut the potatoes into cubes of equal size, about ½ to 1 inch. Place them in a microwave safe bowl and add the stock and garlic. Cover, and microwave on high for 10 minutes. Stir, check the softness, and continue cooking the potatoes 5 minutes until the potatoes are soft. This usually takes about ten more minutes. Remove from the microwave and be very careful because these are like hot coals! Add the salt pepper and butter and mash until most of the potatoes are beginning to break down. Add the cream and continue mashing to combine all of the ingredients. The potatoes may seem a little soft, but they will begin the stiffen as the starches begin to absorb the liquid. Keep warm until ready to serve in a warm oven.
When making this recipe ahead, plan on ten minutes of microwave time to reheat. Add water or cream if they seem a bit too stiff after reheating.