You can reheat mashed potatoes in the oven, microwave, slow cooker or pressure cooker. Reheating mashed potatoes is difficult because they can easily boil over. What makes heating potatoes so difficult is their starch content. If you heat them too long, you will get a sticky mashed potato.
Mashed potatoes have changed the idea that you should reheat your food the same way you prepared it. Heating on the stove has proven to be more difficult and risky than other methods. If you mash the potatoes too much, everything turns to glue.
Overheating your mash will also get you a brown, crusty mess. When exposed to moist heat, these starches absorb water, swell, and become thick and sticky. The right amount of heat gives you smooth, creamy potatoes, but too much heat causes the starches to burst.
Since reheating leftover mashed potatoes may be a challenge, some tried methods for reheating mashed potatoes gives you smooth, creamy potatoes without overdrying or turning them to glue.
Slow Cooker
Another method for reheating mashed potatoes is in the slow cooker. The slow cooker allows the potatoes to retain moisture and to heat gradually, just like an oven. However, you do not have much control over the temperature. When using this method, be patient.
Steps
- Coat the slow cooker insert with butter, vegan butter, or oil.
- Add a small amount of milk, vegan milk, or broth to the bottom of the pot.
- Stir butter and liquid into your mashed potatoes before adding them. Start with about 1/2c liquid for every 4 cups of potatoes.
- Add the potatoes to the slow cooker, cover, and cook on low until the potatoes are heated. Continue to warm in the pot for up to 4 hours. That makes it the longest method ideal for gatherings as it reduces your workload. Make your mashed potatoes early and reheat them later.
Double Boiler
Using a double boiler is way quicker than the above methods. The chances of drying your mashed potatoes are low. You can DIY your double boiler by placing a heat-proof glass bowl on top of a water-filled pot (jamiegeller.com).
Make sure the top edge of the bowl is wide enough to sit above the boiling water, and the lid fits tightly over it. This method is quicker than the above heating methods but runs a higher risk of overheating the mashed potatoes. The added moisture and indirect heat from the boiling water prevent the potatoes from drying.
Steps
- Add the mashed potatoes to the top of the double boiler.
- Stir in melted butter and liquid.
- Fill the bottom pot with water. The water should be below the bottom of the top bowl.
- Boil the water with the lid secured over the potatoes. Stir frequently but until the potatoes are heated.
Microwave
The microwave is the quickest method for reheating mashed potatoes but it is tricky. Too much heat dries your potatoes out, and too much moisture will turn them to glue.
The directions below should be adapted based on your microwave power and the number of mashed potatoes at once. To heat your potatoes in the microwave, set it at half power to avoid drawing out too much moisture from your mashed potatoes (oklahoman.com).
Steps
- Place your potatoes in a microwave-safe bowl.
- Stir in melted butter and liquid.
- Cover and microwave on 50% power for 1 minute.
- Stir gently and place back in the microwave for another minute.
- Continue stirring and heating until the potatoes are heated.
- If your potatoes are getting too dry, add more liquid. Turn the power down and stir less frequently.
Best method
The oven is the best method for reheating mashed potatoes since you control the temperature. To retain moisture, cover the potatoes. That way, they will not dry out. Add extra oil and liquid to keep your potatoes from turning to glue. The liquid may be milk, broth, or water. The broth gives flavour to your potatoes.
Salt and fat prevent the starches in mashed potatoes from absorbing too much water. They cannot take in too much water or rupture even under high temperatures. Always add extra butter to your leftover mashed potatoes before heating. The oven method takes a bit longer but remains consistent.
Steps
- Place your leftover mashed potatoes in an oven-safe dish.
- Stir in melted butter, oil, and milk or broth. Use 1/2c liquid for every 4 cups of potatoes to make your dish smooth but not runny.
- Cover the dish with a lid or foil and place in an oven preheated to 350 degrees.
- Cook for 20 to 30 minutes or until heated.
- Serve.
Storage
Keep your leftover mashed potatoes in an oven-safe dish with a tight-fitting lid, and place them in the fridge. To reheat, stir your extra oil and liquid and pop them in the oven.
To reheat a small amount at a time, portion the mashed potatoes into individual servings and store them in airtight containers in the fridge. Leftover mash in the fridge lasts for up to three days. You can also freeze it for up to two months. To defrost, leave it in the fridge overnight.
Safe Temperatures
The safe temperature for reheating mashed potatoes is 165 degrees. That is hot enough not to burn the potatoes but to kill bacteria.
FAQs
How long are leftover mashed potatoes good for?
Mashed potatoes stay for 3 to 5 days when stored in an airtight container in the fridge. Potatoes without dairy ingredients last longer.
How far in advance can I make mashed potatoes?
You can make them two days ahead as the process includes boiling, peeling, and mashing. You also have to stir in milk and salt. Remember to add butter to make them taste fresh.
What makes potatoes like glue?
Too much mashing makes gluey potatoes. Try using a masher, fork, ricer, or food mill. If already gluey, turn pasty potatoes into a casserole, spread them in a baking dish, drizzle with melted butter and sprinkle with grated cheese and breadcrumbs.
Can you get food poisoning from mashed potatoes?
Improperly stored potatoes cause food poisoning. Leaving them on the counter to cool invites a bacteria called Clostridium botulinum (sciencedirect.com). The longer they sit outside the fridge, the higher the risk.