"Traditional wisdom says that a buttery, creamy, melt-in-your-mouth bowl of mashed potatoes needs one non-negotiable ingredient: time. To start, getting potatoes to a fork-tender consistency on the stove top can take up to 30 minutes, and that's before all the mixing and mashing. Now, you could argue that it's time well spent (after all, some people slow-cook the potatoes for four to five hours to make their mash)."
"The next tip, courtesy of Chef David Chang, is where things speed up significantly - the Michelin-starred celebrity chef suggests cooking the potatoes in a microwave oven. Simply chop your potatoes, dump them in a bowl, pop them into the microwave, and they'll be ready to mash in just 10 minutes. You can add a little bit of water in the bowl to ensure the potatoes don't dry out."
Peeling and chopping potatoes into medium-sized chunks greatly reduces overall cooking time. Cooking chopped potatoes in a microwave yields ready-to-mash spuds in about 10 minutes; adding a little water prevents drying, and butter, milk, and seasoning can be mixed in the same bowl for easy cleanup. Using an Instant Pot to cook potatoes under high pressure for about 8 minutes provides another rapid option, though total time must include pressure build-up and venting. Both methods prioritize speed and reduced cleanup while still producing soft potatoes suitable for creamy mashing.
Read at Tasting Table
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