The Michelin Chef-Approved Technique For Microwave Mashed Potatoes
There are all sorts of methods of making mashed potatoes: On the stove, in an Instant Pot, with a ricer, or baked in the oven. It's one of the reasons why they're such a beloved and beginner-chef-friendly dish. Some folks add secret ingredients; Julia Child's recipe called for a whopping 30 cloves of garlic.
When you think about microwaved mashed potatoes, a packet of powdered potato flakes might come to mind. But, according to Michelin-starred chef David Chang, your microwave is the perfect vehicle for the ultimate mashed potatoes in less than 10 minutes from start to finish.
In an exclusive interview with Tasting Table, David Chang shared his technique for microwave mashed potatoes worthy of a Michelin chef. "There's no way you're going to beat the speed of doing it, and also the cleanup," says the chef — and he might have a point. Chang simply peels and chops raw potatoes into medium-sized chunks, doesn't season them, and then microwaves them for 10 minutes. After microwaving, he adds butter and a splash of cream, then mashes with a potato masher. That's it. "If I wanted to, I could infuse that [the butter and cream] on a separate thing with rosemary, garlic, thyme, but I don't," says Chang, keeping it simple. "I can serve it right away in the bowl that I cooked it." Chang sometimes takes his mash up a level with Momofuku's Savory Seasoned Salt, which is a blend of kosher salt, tamari, garlic, kelp, and mushroom powder.
Whip up a simple gravy while you're at it, says Chang
Seems too easy to be true? David Chang argues that most home cooks have probably been overthinking the humble entity that is mashed potatoes: "That's a three to four-pot thing. It's more messy than it needs to be ... I'm going to cook the whole thing in 10 minutes."
Oh, and another thing — the celebrity chef makes gravy in the microwave, too. Not only is it convenient, explains the chef, but microwaving gravy can free up busy home cooks who are already stretched thin on Thanksgiving day. Chang says, "If you're making gravy, in the timing of it all, it's probably the last thing that's being made. You need the drippings and the fonds and everything from the turkey. If you think about the time and space and your mise en place in your kitchen, even if it's a very large kitchen, most of everything is going to be covering your stovetop. Where are you going to cook your gravy?"
To do it, Chang microwaves a roux of equal parts flour and butter for about two minutes. Then, he whisks it, adds turkey broth, stirs again, and microwaves for another two or three minutes. "I can make a gravy in under six minutes," teases Chang. "People can make fun of me all they want. I don't give a s*** because, I'm telling you, it's legit the best way."