Mosley's verdict is clear cut: “You can actually reheat your leftovers as many times as you like, as long as you make sure every morsel is piping hot all the way through,” he says. SBS Food put the matter to Lydia Buchtmann, spokesperson for the Food Safety Information Council, who agreed.
There are no limits to how many times you can safely reheat leftover home-cooked meals. However, best practice is to limit the number of times you do so. More often than not, you wouldn't need to reheat one type of dish more than once. If you are making meals in bulk, separate and store them in individual portions.
If food has been hygienically prepared, cooled quickly after cooking (or reheating) and stored cold, reheating more than once should not increase the risk of illness. However, prolonged storage and repeated reheating will affect the taste, texture, and sometimes the nutritional quality of foods.
There's an increased risk of food poisoning
BBC Good Food advises that you shouldn't reheat food more than once because repeatedly changing temperatures provide more opportunities for bacteria to grow and cause food poisoning.
8) Spinach, Beets, and Celery
This trio of ingredients are some of the healthiest on this list—but also the most dangerous. According to the CDC, heat can cause these veggies to actually release carcinogens when they're being reheated for a second time.
Cold leftover mashed potatoes can be reheated right back to their former hot, creamy, and smooth state.
Don't Reheat Your Potatoes: You Might Get Food Poisoning
If cooked potatoes are not kept at room temperature or warmed up for a second time, they can develop an toxic reaction. Because potatoes are cooked at high temperatures, they are more likely to grow the rare bacteria, botulism, which is found in potatoes.
After each reheating, leftovers will be safe in the fridge for an additional three to four days. Because the quality decreases each time food is reheated, it is best to reheat only the amount needed. Cooked foods that cannot be used within four days should be frozen for longer, safe storage.
Make-ahead mashed potatoes are a great option for the holidays. You can do nearly everything — boil, peel, and mash; stir in milk and salt — up to two days ahead. Before serving, reheat. Adding butter at the last minute makes them taste freshly mashed.
Mashed potatoes can be kept warm in a crockpot (if serving later the same day) OR refrigerated for up to 2 days. To reheat, place them in a large pot over medium-low heat, stirring constantly and adding additional milk/cream as needed to achieve the desired consistency.
This isn't our favorite method, but if the microwave is your go-to tool, then place your leftover potatoes in a glass or other microwave safe bowl, cover and cook on high for 1 minute. Stir potatoes, and repeat, stirring every minute until they are heated through (the repeated stirring is what ensures even reheating).
There are many ways restaurants keep mashed potatoes warm and ready to serve. Aside from using a slow cooker, they use a warming drawer, insulated containers, crock pot, and the covered double broiler method.
How long do mashed potatoes last in the fridge? Mashed potatoes stored in an airtight container last 3-5 days in the refrigerator. But, keep in mind, that recipes with added dairy like butter, milk, or sour cream may go bad more quickly than plain potatoes.
Dangerous bacterial growth occurs between 41 and 135 degrees F. This spectrum is known as the danger zone for foods. Potentially harmful bacteria grows most rapidly at these temperatures. Placing large batches of hot foods in the fridge can raise the temperature of the fridge into this danger zone.
Reheat Leftovers Safely
When reheating leftovers, be sure they reach 165° F as measured with a food thermometer. Reheat sauces, soups and gravies by bringing them to a rolling boil. Cover leftovers to reheat. This retains moisture and ensures that food will heat all the way through.
keep chilled food out of the fridge for the shortest time possible during preparation. cool cooked food quickly at room temperature and place in the fridge within one to two hours.
Here's the deal on those spuds. When cooked potatoes are left out at room temperature or warmed up for a second time, they can take a toxic turn for the worst. Why? Warm temperatures promote the growth of the rare bacteria, botulism, that is commonly found in potatoes.
Eating certain foods that have been reheated – whether it's by microwave or oven – can increase your risk of getting food poisoning, sickness and diarrhoea. To make sure those leftovers don't go to waste, make sure you're reheating them correctly and safely, or opting for a more creative way to reuse them.
“When these are stored in the fridge, the starch in the potato is converted to sugar. When baked or fried, these sugars combine with the amino acid asparagine and produce the chemical acrylamide, which is thought to be harmful.”
Press the mashed potatoes into an oven-safe baking dish, cover, and refrigerate for up to two days. When you are ready to heat, take the dish out of the fridge and let it sit for 1 hour. Then bake at 350 degrees for 30 to 40 minutes until heated through.
Put the lid on your mashed potato pot and gently place the pot inside the simmering water bath. Leave the stove on and allow the water to simmer for as long as you need it to keep your potatoes warm. Not only will the water bath keep your potatoes warm, but it will also keep them light and fluffy.
When time is limited and mashed potatoes are a "must have" on the menu (which is always), keep the prepared potatoes warm by placing them in a heat-resistant bowl, covering, and setting it over a pot of simmering water. The potatoes should still be tasty 2 to 3 hours later.
Tips for the Best Mashed Potatoes
Start cooking the potatoes in cold water: This ensures that the potatoes cook evenly. Otherwise, if you start with hot or boiling water, the outsides of the potatoes cook and soften while the middles are still hard and crunchy.
You want to be able to eat your potato without worrying if you are going to get food poisoning or botulism. Here's how you can ensure that your baked potatoes are safe to eat. DON'T let your potato sit out in the open at room temperature for over four hours regardless of whether or not it is wrapped in aluminum foil.