How to Boil Potatoes in the Microwave

Microwaving potatoes is a quick way to cook them until tender for mashed potatoes, potato salad, or a simple side dish. They do not need to sit in a pot of boiling water: a small amount of water turns to steam inside a covered dish and helps cook the pieces. Use a microwave-safe container, leave room for steam, and check doneness rather than relying on an exact time.

What You’ll Need

Potatoes, such as russet, Yukon Gold, or red potatoes
A microwave-safe glass or ceramic bowl large enough to hold the pieces in a loose layer
About 1/2 cup (120 ml) water for roughly 1 pound (450 g) of cut potatoes
A microwave-safe lid or microwave-safe plate to cover the bowl, set slightly ajar or with a vent
A sharp knife and cutting board
A fork or thin knife for checking tenderness, and oven mitts for handling the hot bowl

Do not use a tightly sealed container, metal, or ordinary plastic wrap unless its packaging specifically says it is microwave-safe. If you want peeled potatoes, use a peeler; otherwise, scrub the skins well under running water and remove any damaged spots. The water is for producing steam, not for submerging the potatoes.

Step-by-Step

Wash and prepare. Scrub the potatoes under running water and trim away bruises or damaged areas. Peel them if desired. Cut them into similarly sized chunks, about 1 to 1 1/2 inches (2.5 to 4 cm) across. Even pieces cook at a more similar rate; very small pieces can become mushy before larger ones are tender.
Choose a suitable dish. Put the pieces in a roomy microwave-safe bowl. Avoid packing them tightly: a single loose layer is best, though a modest second layer is workable if you stir partway through. If cooking a larger quantity, use batches rather than filling a deep container to the brim.
Add water and cover loosely. Pour in about 1/2 cup (120 ml) water for 1 pound (450 g) of potatoes. Cover the bowl with a microwave-safe lid or plate, leaving a small opening or using a vent so steam can escape. Do not seal the bowl. The cover traps heat, while the vent reduces pressure buildup.
Microwave on high. Start with 5 minutes for a small bowl of 1-inch chunks. For a larger amount, begin with 8 minutes. Microwave power varies, so these are starting points, not guarantees; whole potatoes or pieces larger than 1 1/2 inches will need longer. Keep the bowl covered as it cooks.
Stir and check carefully. Pause the microwave and lift the cover away from your face, since escaping steam can burn. Stir the pieces carefully, moving those near the edges toward the center. Pierce a few of the largest pieces with a fork. If the fork meets resistance, replace the cover and cook for 1 to 2 minutes more.
Repeat until tender. Check after each short cooking interval. The potatoes are ready when a fork or thin knife enters the largest pieces easily, without a firm or crunchy center. If some pieces are done and others are not, remove the tender pieces with a fork and continue cooking the firmer ones.
Drain and finish. Use oven mitts to lift the hot bowl. Drain off the water carefully, keeping your hands and face clear of steam. Let the potatoes stand uncovered for about a minute so excess moisture can evaporate. Season or use them in your recipe. For mashed potatoes, mash while warm; for potato salad, spread them out to cool promptly.

Common Mistakes

Cutting uneven pieces: Large chunks take longer, while small ones can break apart. Aim for similar sizes and test the largest pieces for doneness.
Using too little room: A crowded bowl heats unevenly. Choose a wide dish, stir during cooking, or cook in batches.
Skipping the cover: An uncovered bowl loses steam and may cook unevenly. Use a vented lid or plate, not a sealed container.
Adding too much water: The potatoes need steam, not a potful of water. A shallow amount is enough; drain any remaining water after cooking.
Trusting the timer alone: Microwave wattage, potato size, and bowl shape all affect timing. Test for tenderness and add time in short intervals.
Handling the dish casually: The bowl, water, lid, and steam can all be very hot. Use mitts and uncover away from your face.

Tips

For the most even results, cut potatoes into roughly 1-inch cubes and arrange them in a loose layer. Yukon Gold and red potatoes tend to hold their shape, while russets are starchier and break down more readily, which can suit mashing. You can cook different varieties this way; the texture, rather than the method, is what differs.

Keep the skin on if you like its texture or want less preparation. If you are cooking whole potatoes instead of chunks, scrub them and pierce each potato several times with a fork so steam can escape. Place them on a microwave-safe plate and cook without adding water, turning them halfway through. Whole potatoes take longer and less uniformly than cut pieces, so check the thickest part with a fork and continue in short intervals.

For a recipe that calls for boiled potatoes, microwaved potatoes can usually substitute if they are tender and drained. Avoid stirring aggressively if you need intact pieces. If you plan to mash, drain thoroughly so the result is not watery, then add butter or other ingredients according to your recipe.

Serve cooked potatoes promptly. If saving leftovers, refrigerate them within 2 hours in a covered container; refrigerate within 1 hour when the room temperature is above 90°F (32°C). Use refrigerated leftovers within 3 to 4 days. Reheat leftovers to 165°F (74°C), checking with a food thermometer, and discard potatoes left out longer than the applicable time limit.

Troubleshooting

Potatoes are still firm: Add 1 to 2 minutes of microwave time, covered, then check again. Repeat as needed. If the pieces are very large, cut them smaller once cool enough to handle.
Some pieces are soft and others hard: Stir so the firmer pieces move toward the warmer outer area, or remove the tender pieces and continue cooking the rest. Next time, cut more evenly and use a wider bowl.
Potatoes seem dry or leathery: They may have been cooked uncovered or for too long. Add a tablespoon or two of water, cover loosely, and microwave briefly to restore steam; check often.
Potatoes are watery: Drain them well and let them stand uncovered briefly. For mashing, return them to the warm bowl and mash gently to let extra moisture escape.
Water boils over: Use a larger bowl with more headroom, reduce the water slightly, and avoid overfilling. Stop the microwave before moving the hot dish.

Frequently Asked Questions

How long does it take to boil potatoes in the microwave?

For 1-inch chunks, start with about 5 minutes for a small amount or 8 minutes for a larger bowl, then check and add 1 to 2 minutes at a time. The total depends on quantity, piece size, dish, and microwave power.

Do I need to cover potatoes in the microwave?

Yes, cover the bowl loosely with a microwave-safe lid or plate to hold in steam. Leave a vent or small gap, and never use a tightly sealed container.

How much water should I add?

Use about 1/2 cup (120 ml) for roughly 1 pound (450 g) of cut potatoes. The potatoes do not need to be submerged.

Can I microwave whole potatoes?

Yes. Scrub and pierce them several times, then cook on a microwave-safe plate, turning halfway through. They take longer than chunks; check the thickest part for tenderness.

How can I tell when the potatoes are done?

Pierce the largest pieces with a fork or thin knife. They are done when it slides in easily and there is no firm center.

Can I keep cooked potatoes for later?

Refrigerate them within 2 hours, or within 1 hour if the room is above 90°F (32°C), and use within 3 to 4 days. Reheat leftovers to 165°F (74°C), verified with a food thermometer.

Further reading: USDA FoodSafety.gov. Details can change, so check the official page for anything that matters to you. Spotted a mistake? Tell us. How we write an answer.