How to Make Baked, Roasted, or Mashed Potatoes in the Microwave

• Make a baked potato in the microwave by poking holes in it with a fork and then microwaving it for 3 to 4 minutes on high.
• Roast potatoes in the microwave by covering cubed potatoes with plastic wrap in a microwave-safe dish and cooking on high for 5 to 10 minutes.
• Make mashed potatoes by cooking a potato in a microwave-safe dish for 5 minutes covered with plastic wrap, peeling the potato, and mashing it with a fork.

Making a Microwave Baked Potato

Select and clean a potato. For the best results, select a Russet potato to bake in the microwave. Scrub the potato with your hands or a scrub brush to remove any dirt. Rinse the potato thoroughly and dry. Use a paring knife to remove blemishes (such as eyes or bruises) from the potato.

Poke holes in the potato with a fork. Poke 4 to 5 holes on each side of the potato using a fork. These holes will allow steam to escape while the potato cooks, preventing the potato from exploding in the microwave. Once the potato is thoroughly poked, place it on a microwave-safe plate or dish.

Microwave the potato for 3 to 5 minutes on each side. Microwave the potato on full power for at least 3 minutes. Stop the microwave and remove the potato to check its doneness. A single potato typically takes around 5 minutes on each side to cook, but it’s better to err on the side of caution to avoid overcooking it. Once 1 side is cooked, flip it over and microwave it for another 3 to 5 minutes. If you’re cooking a potato that isn’t a Russet, alter the cooking time accordingly (less for a baking smaller potatoes and more for larger potatoes). For instance, a large sweet potato may take 7 minutes, while a baby red potato may take 2 minutes.

Squeeze the potato to see if it’s fully cooked. Using an oven mitt or kitchen towel, gently squeeze the sides of the potato. If the potato is tender enough to give under the pressure and for the skin to break and open up, it’s done. If the potato is still firm, place it back in the microwave and check it again after another minute of cooking.

Garnish the potato. Once the potato is soft, slice open the top with a sharp knife. Place a folded paper towel over the cut and use your other hand to push down to open the potato. Fluff the inside of the potato with a fork and add toppings such as: Sour cream Chives Crumbled bacon Shredded cheese Chili Ground beef Cannellini beans

Roasting Potatoes in the Microwave

Choose a Russet or Yukon Gold potato. Pick a medium to large-sized potato, preferably a Russet or Yukon Gold potato. Scrub and rinse the potato thoroughly, then dry it with a paper towel.

Slice the potato into 1 in (2.5 cm) cubes. Cut the potato into 1 in (2.5 cm) cubes or sections. Place the potato pieces in a microwave-safe dish and disperse them evenly. Try your best to ensure that all potato pieces lie flat on the dish or plate and do not overlap. This way, they’ll cook evenly in the microwave.

Season the potato pieces with salt, pepper, and herbs. Drizzle the potato pieces with olive oil (approximately 0.5 fl oz (1.0 US tbsp)). Sprinkle them with a seasoning of your choice, such as salt and pepper, ranch dressing powder, oregano, or garlic powder. Toss the pieces until they’re fully coated. When you’re done tossing, arrange the potatoes on the plates as before—flat and not overlapping.

Cover the dish and cook for 5 to 10 minutes. Place a lid or plastic wrap over the potatoes tightly. Ensure that all sides of the dish are covered, as the steam trapped inside will cook and brown the potatoes. Microwave on high for 5 to 10 minutes.

Poke the potatoes with a fork to see when they're done. Starting at 5 minutes, check the potato pieces to see if they're fully cooked by piercing them with a fork. If you can pierce through the potato effortlessly, they’re done. If the pieces are hard and difficult to pierce, place them back in the microwave and continue cooking, checking for doneness in 1-minute intervals. Once the potatoes are fully cooked, serve them as a side dish or top them with your favorite baked potato toppings (such as cheese, sour cream, and chives).

Making Mashed Potatoes

Scrub, wash, and dry a large potato. Wash and dry a large potato, making sure to scrub the skin thoroughly. Place the potato on a microwaveable dish. Do not peel or pierce the potato. Russet or Idaho potatoes make the best fluffy mashed potatoes because of their high starch content. Yukon gold potatoes are another great option, especially if you’re craving a more buttery texture.

Cover the dish and cook for at least 5 minutes. Stretch plastic wrap over the potato and dish, leaving a corner open to help vent steam while cooking. Microwave on high for 5 minutes. Remove, uncover, and check the potato to see if it's fully cooked. If not, continue microwaving for another minute and check again. The potato is fully cooked if it gives under your finger when you squeeze it or if a fork easily pierces it. To speed up the process, cut the potato into quarters or small cubes before microwaving it.

Peel the potato to remove the skin. Take the potato out of the microwave-safe dish with an oven mitt or kitchen tongs. Run the potato under cold water for 15 seconds to cool. Make a cut on the side of the potato, and use your fingers to slowly remove all of the skin.

Mash the potato with a fork or hand masher. Place the peeled potato in a bowl, and add a 4 fl oz (8.0 US tbsp) of milk, 4 fl oz (8.0 US tbsp) of sour cream or plain yogurt, and 0.5 fl oz (1.0 US tbsp) of butter. Mash the potato using a masher or large fork until smooth.

Flavor and serve your mashed potatoes. Once smooth, add salt and pepper to taste. Then, consider adding other flavorings and toppings to enrich the flavor of your mashed potatoes. Try putting some of these ingredients in your potatoes: Garlic Cream cheese Cheddar cheese Chicken bouillon Mustard Jalapenos Rosemary Oregano Basil Parsley Bacon Chives or green onions