How to Reheat Mashed Potatoes
Find out how I reheat mashed potatoes to get fluffy, fresh mash the second time round. Potato mash or purée as we call it in France, is one of my favorite sides especially as a partner to recipes with sauce but when it comes to reheating them, you’ve to be careful. Here, I share the 3 methods to reheat leftover mashed potato so that it turns out nice and smooth.
In This Article
If you found this guide helpful, be sure to check out my article on how to freeze mashed potatoes in case you need to freeze some. And if you’re still looking for a French-style mashed potato recipe, I highly recommend mine on my blog, it’s incredibly creamy and always gets tons of compliments.
Can You Make Mashed Potatoes Ahead of Time and Reheat Them?
Yes! Mashed potatoes can be made in advance and reheated later. Here are 3 methods to try:
- On the stove (my favorite 💛)
- In the microwave (the quickiest)
- In the oven (great with another dish)
No matter the reheating method you choose, try to reach an internal temperature of 165°F/74°C.
3 Methods to Reheat Mashed Potatoes
1. On the Stovetop
Reheating mashed potatoes on the stove suits me primarily because I usually have a dish cooking in the oven, at the same time that I need to reheat the mashed potatoes. It just works for me as I don’t have space in the oven.
I recommend using a heavy based pot when you reheat mashed potatoes. Try adding a little liquid and warm them over a medium heat.
2. In the Microwave
Choosing to reheat potato mash in the microwave is of course, quick and easy but you do have to mix it regularly to make sure the heat is equally distributed.
I suggest keeping it covered and using a microwave safe container. Reheat mashed potatoes at 30 second intervals.
3. In the Oven
I mainly use this method when I want to reheat mashed potatoes at the same time as another dish, such as roast chicken, roast turkey, or a main with a sauce.
To reheat in the oven, transfer the mashed potatoes to a shallow, oven-safe dish. Add a splash of milk and a few small knobs of butter, then cover with aluminum foil to prevent them from drying out. Reheat at 325–350°F (160–180°C) for about 10 minutes, keeping an eye on it and stirring if needed.
Recipe Card
How to Reheat Mashed Potatoes
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Ingredients
- 1 lb mashed potatoes
- 1 knob of butter
- 1 splash of milk or cream
Instructions
On the Stovetop
- Place the mashed potatoes in a small saucepan. Add a splash of milk and a knob of butter.
- Reheat gently over low heat, stirring frequently.
- Mix well to fully incorporate the liquid and prevent the bottom from burning. Add a little more milk if needed until creamy and smooth.
In the Microwave
- Transfer the mashed potatoes to a microwave-safe dish with lid. Add a little milk and butter, then stir. Close the lid.
- Reheat for 1 minute on medium-high, then stir well.
- Continue reheating in 30-second intervals, stirring between each, until hot and creamy.
In the Oven
- Preheat the oven to 160–180°C (320–350°F).
- Place the mashed potatoes in an oven-safe dish. Add a little milk and butter, and gently stir.
- Cover with aluminum foil and reheat for about 10 minutes. Stir halfway through to prevent the mash from drying out.
Common Mistakes to Avoid When Reheating Mashed Potatoes
These are a few typical trip-ups you can try avoid when warming up leftover mash:
- Overheating: It’s important to heat mashed potatoes gradually, stirring as you go, to avoid dry or rubbery potato mash.
- Not adding liquid or fat: I really recommend adding a little milk, cream or even some butter to keep it creamy as it reheats.
- Dialing up the heat: To high heat will lead to grainy mashed potatoes. I suggest a medium temperature to heat at.
- Ignoring the storage: If you store your mashed potato in an open air container, the mash will form a crust on the surface and become dry. I always cover mine.
Dishes to Serve with Mashed Potatoes
FAQ
Mashed potatoes, when made with milk and butter, will keep in the refrigerator for 3 to 4 days. They should be stored in an airtight container.
Yes! Mashed potatoes with milk and butter freeze very well.
A little, but not much if they’re made with enough fat. Frozen mashed potatoes may be slightly looser or grainier when thawed, but you can easily fix the texture by stirring in a splash of warm milk, cream, or butter when reheating.
More How To Articles
- Replace Creme Fraiche in Recipes
- How to Reheat Quiche (Quiche, Oven, Microwave or Air Fryer)
- Making Coq Au Vin The Day Before: My Best Tips
