Mashed potatoes are an all-time favorite side dish and can be found on every table, from casual family dinners to fancy holiday feasts. People consider them special for their creamy texture and comforting flavor. Yet this delight, abundant in starch, is very hard to reheat: Refrigeration leaves them dry and sticky.
So if you ever found yourself in a situation where you need to reheat, these ways will revive them to their creamy consistency. Whether it's leftovers from what you had for dinner the night before or a big batch made in advance, there are ways to reheat mashed potatoes that will make them taste great.
Yes, you can easily reheat mashed potatoes. Actually, the dish is relatively forgiving when reheating, provided you apply the right techniques. Proper reheating will not only get your leftover mashed potatoes warm but can also restore their creamy texture and rich flavor.
When you reheat mashed potatoes, the two most significant problems are:
Mashed potatoes are comfort food, and heating them up can be pretty tricky. If you don't apply some proper techniques, your creamy, delicious side dish will turn right into a dry and grainy disappointment.
However, with the right methods, you can enjoy leftover mashed potatoes as much as you enjoyed them at the very first make. There are ways to effectively reheat mashed potatoes, and all of them have their pros. Three popular techniques include oven, stovetop, and microwave.
Start by preheating your oven to 350°F. It is a pretty low temperature to help you just reheat your mashed potatoes without burning the edges or even drying them in the middle.
Ensure that you preheat your oven properly before going on to the steps so that by the time you place the mashed potatoes inside, it will have reached a controlled temperature.
Take out your mashed potato from the refrigerator about 20 minutes prior to heating. This helps take the chill off and promotes more even heating. Transfer the potatoes to an oven-safe dish, preferably one that's shallow and wide for better heat distribution.
If the potatoes seem a bit dry, now is the time to add moisture. For each cup of potatoes, consider mixing in 1-2 tablespoons of milk, cream, or half-and-half, and about 1 tablespoon of butter. Gently fold in these additions; overmixing will make the texture gummy.
Cover the dish tightly with foil. The important bit is to retain the moisture when it's reheating, preventing the top layer of potatoes from drying out or becoming quite unappetizing in crust form.
The foil then creates, in effect, a steamy environment inside your dish to ensure that your mashed potatoes retain creaminess.
Place the covered dish in your preheated oven and set a timer for 15 minutes. At every 5 minutes, carefully remove the dish—it will be hot—and gently stir the potatoes. This periodic stirring will allow evenly heated areas and will help to bring in some of the additional moisture if any.
If indeed, upon stirring the first time, you find that your potatoes seem dry, then do not hesitate to add a bit more milk or butter until you have achieved your desired consistency.
Now, after the initial 15 minutes of heating, it's time to check the internal temperature of your mashed potatoes. You want to do so using a food thermometer. The potatoes should reach at least 165°F or 74°C to be food-safe.
If they aren't up to that temperature, return them to the oven for another 3 to 5 minutes and continue checking every 3 to 5 minutes until you get the right one.
Once your mashed potatoes are at a proper temperature, give them one last delicate stir for the sake of overall consistency. This is also the perfect time to add in any last-minute enhancements.
Add a pat of butter on top to make it extra rich, or sprinkle with freshly chopped herbs like chives or parsley to give a feel-good burst of flavor and for aesthetic appeal.
Reheated mashed potatoes are best served right after-creamy, warm, and comforting. Their texture invites more immediately after such. Serve it immediately to your salivating diners, probably accompanied by your main course or other side dishes for a full and satisfying meal.
Choose your pot based on the quantity of mashed potatoes to be reheated. A heavy pot helps disperse heat while minimizing hot spots, which can cause the potatoes to scorch. Transfer your mashed potatoes to the pot; there should be extra room to permit stirring without spillover.
Make the potato ahead of time then before heating stir through a little butter, milk or cream. More moisture can be added to make up for what the mashed potato lost while left to cool down.
To each cup of mash use around 1 tb of liquid and 1 teaspoon of butter to start with, then add to get the consistency you require – you may need a little more or a little less of either ingredient.
Set the heat for your stovetop to low. Low, mellowing warmth is all that is necessary, without drying out or scorching the mashed potatoes.
You also want to give your pot a few minutes for a gradual rate of warming to take pressure off you for temperature control—another critical step to reheating your desired texture of mashed potatoes.
Put a pot lid. This enclosed steam and moisture, which thereby gently warm the environment, would ensure that the potatoes would not be dried out. The lid helps to make the potatoes heat through faster and more evenly than if without.
Use a wooden spoon or a heat-resistant spatula to stir the mashed potatoes gently but often. Try to stir about every 1 to 2 minutes. This frequent stirring helps in the cooking of the mashed potatoes cumulatively within the pot and also helps to disperse the moisture added.
Take care not to overmix, because that can make the potatoes gluey, so use a folding motion to keep that fluffy texture.
Watch your potatoes carefully as they reheat. Proper reheating should actually go on for 8-10 minutes, but this may be a bit shorter or longer, depending on the amount and temperature of the potatoes at the start.
If the potatoes seem too dry, just add a touch more milk or cream. If they are too wet, just leave the lid off for some time and allow some of the moisture to evaporate. You are looking for a cream consistency.
Take a microwave-safe bowl that is large enough to hold all your mashed potatoes, leaving some extra space to stir them around. Glass or ceramic containers would be best because of its even heating trait.
Move your mashed potatoes into this bowl, then spread them out a bit to create a relatively even layer. The distribution will help in the uniformity of heating during the reheating process.
Add a little butter, milk, or cream to your mashed potatoes before microwaving. Added moisture should help to redevelop a creamy texture that perhaps was lost during storage of the mash.
As a general guideline, for every cup of mashed potato, add approximately 1 tablespoon milk or cream and 1 teaspoon butter. Fold these into the spuds with a light touch, for excessive mixing will create gluey potatoes.
Take a paper towel and dampen it a bit with water. Squeeze out most of the water so the towel is just damp, not soaking wet. Place this lightly dampened paper towel over the top of your bowl of mashed potatoes.
This covering will do two vital things: help to hold the moisture during the heating-up time so that it doesn't dry out on the potatoes, and catch any kind of splatters during microwaving, keeping your microwave clean.
Place the covered bowl in the microwave and set it on high. Start with an interval of 30 seconds, then remove the bowl—careful, it may be hot—and gently stir the potatoes. This stir is important, as it distributes the heat that has built up in the center and incorporates the added moisture.
Now, return it to the microwave and cycle for 30 seconds of heating, then stir, until the potatoes are hot. This again depends on the number of potatoes and the power of your microwave. Speaking analytically, this will take about 2-3 minutes for an average portion.
After every 30-second interval, check the temperature and consistency of your mashed potatoes. If they look a bit too dry, you can add a little more milk or cream.
If they're too wet, resume heating them with the paper towel removed so that some of the moisture dries out. You want a smooth, creamy consistency and a temperature of about 165°F (74°C) here for safety.
When your mashed potatoes are hot and at the consistency you prefer, just give them a last gentle stir. Taste and adjust seasonings if needed. Add that extra pat of butter on top for extra richness or sprinkle with some fresh herbs to finish for added flavor and for looks.
Serve immediately while they're hot and creamy for taste and texture.
Add in a little butter, milk, or cream. It helps to restore the creaminess that might have been lost during storage. I would generally start with a tablespoon or two per cup of potatoes and then increase as needed.
During the reheating process, work with low to medium-low heat. Higher temperatures will only further dry out your potatoes, endowing them with an unattractive texture. It's all about patience until you get comfortingly even, warmed, creamy mashed potatoes.
During the process of reheating, gently fold them every few minutes. It should ensure even heating and that the potatoes do not lose their fluffiness. Do not fold too much—that can cause the gummy texture you want to avoid.
This can be your chance to include some new flavors into the already boiled potatoes. Think of roasted garlic, ingredients like fresh herbs, or some sautéed veggies to zing up those boring old mashed potatoes.
Portion properly: If a considerable amount of mashed potatoes remains, divide it into proper portions before reheating. This will give more uniform heat to your food and save you from reheating the whole lot repeatedly.
If your mashed potatoes have been refrigerated, pull them from the refrigerator at least 15-20 minutes before reheating, to take the chill off. Room temperature potatoes warm faster and thereby shorten the total reheating time.
For food safety, measure the temperature with a food thermometer. The temperature should be at least 165°F without over-mixing the potatoes.
Just before serving, think about topping off with a pat of butter on top or a sprinkle of fresh herbs to make it look and taste good.
Yes, it is usually safe to reheat mashed potatoes when it's properly done. Here's the expanded information on the process and important safety considerations below.
Freezing mashed potatoes is a great way to preserve them. Properly frozen, mashed potatoes can last up to six months.
It is always advisable to allow frozen, mashed potatoes an overnight thaw in the refrigerator before any reheating. This method is much safer compared to their sitting at room temperature for long periods.
While mashed potatoes do require some time to rest at room temperature before they are reheated for even heating, this is a time that must be kept as brief as possible. The "danger zone" of food temperatures, between 40°F and 140°F (4°C to 60°C), provides ideal conditions for the growth of almost all bacteria.
Mashed potatoes made into a delicious side dish can be safely stored for several days if some precautions are observed. If stored in an airtight container in a refrigerator, mashed potatoes can stay fitting for consumption for 3-5 days.
It is, however very vital to take note that the storage life is not within a constant and it is dependent on the type of additives that you used for cooking in the first place. Any type of potatoes that are mixed with milk, cream, butter or any other dairy products are usually fine in the fridge but they do not last for long.
These ingredients can make the potatoes more prone to bacterial attack and limit the potatoes' shelf life. If your potatoes contain a recipe to stay more than 3 days, discard them to guarantee taste and alimentary hygiene.
Ways to Prolong the Storage Period of Mashed Potatoes:
