How to Make Mashed Potatoes and Gravy in the Microwave

Whether you are stuck in your dorm room over Thanksgiving break or just don’t have enough space on your stove, there is no shame in making this classic holiday side in your trusty microwave.

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The Ingredients

All you need is 3 large russets (about 2 1/2 pounds), 3/4 cup whole milk, 4 tablespoons unsalted butter, and salt and pepper.

Peel the Potatoes

After peeling, slice them crosswise into 3/4-inch-thick slices.

Microwave Until Tender

Put the potato slices in a microwave-safe dish. Cover with plastic wrap. Microwave until they are tender, about 20 minutes.

Let Them Rest

Let the dish stand, covered, for 5 minutes.

Meanwhile ...

Warm up your milk.

Start Mashing

Add the milk to the potatoes along with the butter and start mashing.

Make It Smooth

Mash until fairly smooth, and season with salt and pepper.

For the Gravy

You'll need 2 tablespoons unsalted butter, 2 tablespoons all-purpose flour, 1 cup chicken stock, 1/3 cup heavy cream and 2 teaspoons Worcestershire sauce.

Microwave the Butter

Put the butter in a microwave-safe bowl and microwave until melted and bubbling slightly, about 2 1/2 minutes.

Next ...

Add the flour.

Whisk the Flour

Keep going until it's fully incorporated.

Microwave

Microwave the butter-and-flour mixture, whisking once halfway through, until it is golden and nutty-smelling, about 3 to 4 minutes.

Classic Gravy

Whisk in the chicken broth, cream and Worcestershire. Then, microwave again, whisking every 30 seconds or so, until bubbling and thickened, about 3 minutes. Season with salt and pepper.

Dig In

Serve the mashed potatoes with your quick microwave gravy and sprinkle with sliced scallions or chives, if desired.

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