I also scrub the potato, pierce with a fork, & rub with olive oil, then I sprinkle the potato skin with sea salt and microwave it on a plate. Works with sweet potatoes too! :)
Slice/dice a pre-scrubbed potato (I do 1.5ish inch chunks or kinda just cut the taters into sixths or eighths) Set in a microwave safe bowl with a lid (doesn't necessarily need to fit) Add some water, slosh water around to coat potatoes, drain most of the water off, leaving a tablespoon or two Nuke for 5 minutes (or more if necessary) with a lid covering 90%
The potatoes will cook all the way through and be slightly "steamed" = delicious with butter and a little salt (or salsa, or probably anything else you want on there)
If I'm in a mad rush for mashed potatoes I prepare them for the smashing this way, except peeled first.
Cooking potatoes is one of the few "cooking" things I do with my microwave. My micro even has a setting for it (which works quite well). Make sure you flip it (bottom becomes top) half-way through the cooking time. Otherwise the bottom will get hard and yucky. I only poke a few times and they come out fine.
They do tend to turn out nicer if you can throw them in the oven for 5-10 minutes at the end but it's not necessary.
I even do mashed potatoes this way. I think it's much better than boiling as the potatoes don't get waterlogged. (I zap them whole, then cut them up and throw in the mixer with some butter, milk and whatever seasonings I feel like. I don't peel.)
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Slice/dice a pre-scrubbed potato (I do 1.5ish inch chunks or kinda just cut the taters into sixths or eighths)
Set in a microwave safe bowl with a lid (doesn't necessarily need to fit)
Add some water, slosh water around to coat potatoes, drain most of the water off, leaving a tablespoon or two
Nuke for 5 minutes (or more if necessary) with a lid covering 90%
The potatoes will cook all the way through and be slightly "steamed" = delicious with butter and a little salt (or salsa, or probably anything else you want on there)
If I'm in a mad rush for mashed potatoes I prepare them for the smashing this way, except peeled first.
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They do tend to turn out nicer if you can throw them in the oven for 5-10 minutes at the end but it's not necessary.
I even do mashed potatoes this way. I think it's much better than boiling as the potatoes don't get waterlogged. (I zap them whole, then cut them up and throw in the mixer with some butter, milk and whatever seasonings I feel like. I don't peel.)
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