Menu icon A vertical stack of three evenly spaced horizontal mashed potato porridge. It indicates, “Click to perform a search”. Account icon An icon in the shape of a person’s head and shoulders.

It often indicates a user profile. Close icon Two crossed lines that form an ‘X’. It indicates a way to close an interaction, or dismiss a notification. 07A10 10 0 1 1 17. 93 10 10 0 0 1 2. Share icon An curved arrow pointing right.

Pinterest icon The letter “P” styled to look like a thumbtack pin. When I saw a famous chef share a microwaved mashed-potato recipe I knew I had to try it. I tried David Chang’s quick and easy recipe for mashed potatoes — and it deserves all the hype. I only needed a microwave and four ingredients: Yukon Gold potatoes, milk, butter, and seasoning. I loved how tasty this dish was, and it’s even better with toppings.

I was surprised to see a Michelin-star chef make a side dish in a microwave. It’s not often a Michelin-acclaimed chef graces Instagram with an easy recipe, so when Chang shared his eight-minute mashed-potato fix, I decided to give it a try. I also live in a tiny NYC studio apartment and don’t have much room for cooking elaborate meals, so this recipe was calling my name. His rapid-fire video involved him masterfully chopping up potatoes with one hand, tossing them in the microwave, and mashing them to perfection. Although his skills were intimidating, the recipe was pretty straight forward. I’ve never tried microwaving potatoes, so I was eager to see out how they’d turn out.

The key ingredient is Yukon Gold potatoes. Although Chang’s recipe is quite versatile, he used four Yukon Gold potatoes in his video and I decided to stick with the expert’s technique. Luckily my local grocery store had Yukons in stock. Chang also peeled his potatoes, though he said this step wasn’t necessary. He used butter, milk, and Momofuku savory salt. There was hardly any prep needed for Chang’s recipe.

The first step was to peel potatoes. After washing and peeling the potatoes, I quickly chopped them up. This didn’t take long since I had a potato peeler. I made my own blend of seasoning to mimic Chang’s.

I mixed garlic and umami seasonings. I couldn’t track down his Momofuku seasoning, which is supposed to have a salty and umami flavor. I improvised by mixing onion powder, umami blends, and garlic salt. I decided to add a touch of ground black pepper at the last minute, mainly for aesthetic reasons. The rest of the prep only took a few minutes. It took a few minutes to make the potatoes soft.