How to make ahead and reheat mashed potatoes
Learn how to reheat mashed potatoes after making them ahead of time. These make-ahead mashed potatoes are easy to make ahead of time and reheat and will be the most popular dish on your dinner table.
Servings 8
Ingredients
- 8-10 Idaho Russet or Yukon Gold potatoes
- 3/4 cup whole milk or heavy cream
- 1/2 cup melted butter
Instructions
- Peel, rinse and chop the potatoes into small 1-inch cubes or chunks. Fill a large saucepan with cold water and season with a pinch with kosher salt.
- Place the potatoes in the pot and bring to a boil over medium-high heat. Reduce to medium-low heat and simmer for 20 minutes.
- Stir potatoes occasionally and pierce with a fork to test they are done. Drain the potatoes in a colander then return to the pot.
- Heat the milk in a small saucepan or in the microwave in a microwave-safe bowl. Next, add the hot milk before mashing the potatoes with a masher.
- Transfer the potatoes to an airtight container or metal bowl covered with plastic wrap or aluminum foil and refrigerate for up to 2 days.
- Before serving, return the cold mashed potatoes to a pot over medium heat or slow cooker on low and add the melted butter.
- Stir the potatoes occasionally to fluff and incorporate the butter. Keep warm until serving time.
- Transfer the warm potatoes to glass bowl or serving dish and serve. Season with salt and black pepper.
Notes
- Do not overcook the potatoes.
- Leaving the boiled potatoes in the water will result in gummy potatoes.
- Allow the potatoes to drain for a few minutes before returning to the pot.
- Do not over mash the potatoes.
- Using a mixer results in gooey potatoes.
- Stick to a potato masher or ricer to create the creamiest potatoes.