To reheat mashed potatoes for crispiness, the best methods involve creating a crust in a hot pan or oven, like pan-frying patties in butter or oil for a crispy bottom, baking them spread in a dish with butter and cream until golden, or even using an air fryer for quick results. For best results, form cold potatoes into patties or spread them flat and cook undisturbed until a brown, crispy layer forms, then flip or serve.
Reheating Roasted Potatoes
The oven is ideal for this—spread the potatoes out on a baking sheet to ensure even heating. You can also use a skillet to reheat, adding a little oil or butter to crisp them up again. An air fryer works wonders, quickly restoring their golden, crispy edges.
Restaurants prepare the potatoes ahead by boiling and mashing just the potato, then just before serving, it is mixed into boiling cream (or milk or even broth or a combination thereof) to reheat it and make it nice and creamy.
The Oven Method If you're still not sold on a double boiler, you'll be happy to know you can use the inside of your oven to reheat potatoes just as you would any other type of food. The drawback, however, is that it's not as quick as heating them on the stovetop or in the microwave, taking about 30 minutes to prepare.
You can use an oven or slow cooker to keep make-ahead mashed potatoes warm for up to two hours. After baking the potatoes, reduce the oven temperature to 200°. If you need to free up the oven for other dishes, keep food warm using the slow cooker's warm setting.
OVEN: Bake at 350 degrees F until warmed through, about 20-25 minutes OR bake potatoes from frozen for about 1 hour. MICROWAVE: Place thawed potatoes on a microwave- safe plate. Microwave, uncovered, on high power for 2-3 minutes or until heated through.
Cool completely, store in vac pack bags. Reheat in waterbath, transfer to pan, warm cream butter up, beat into mash with Maurice. Pulse in robocoupe very slightly. If you do this too much it will just split and ruin it.
Mashed potatoes are delicious on their own, but there's also something wonderful about loading them up with bacon, cheese, and crispy fried onions. Oh, and potato chips on top! Get Ree's Mashed Potato Casserole recipe.
BAKE OR AIR FRY IN THE OVEN
If you're air frying in the oven, flip or shake your food halfway through cooking to improve air circulation and boost crispiness—just like with a countertop air fryer. For even better results, add a light drizzle of oil or a quick spray of cooking oil.
Slow cooker method
Just as you can make mashed potatoes in a slow cooker, you can reheat them that way, too. Simply add them into your machine, cover, and set to low. Warm through for two to three hours, stirring occasionally and adding milk, cream, or butter to add moisture if necessary.
It might come as a surprise to learn that mashed potatoes can actually be made a few days ahead of serving. Not only is this a welcome time saver during busy holidays such as Thanksgiving, but your spuds will turn out creamier and fluffier when prepared in advance.
3. Reheat on the Stovetop for Crispy Skillet Potatoes
The oven is a good choice for reheating mashed potatoes because you have very precise control over the temperature. You also can keep the potatoes covered to retain moisture so they don't dry out. Arrange a rack in the middle of the oven and heat to 350°F.
Yes! For large amounts I would reheat in the oven on low 225/250F, covered, stir every so often. If they seem too dense, add just a bit of milk/cream or butter.
Regular oven or toaster oven
Reheating in the oven is a great way to ensure you keep the crispy skin and don't end up with soggy potatoes. Method: Preheat oven to 400. Arrange cooked potatoes on a baking sheet in a single layer (if desired, line with parchment paper). Cover pan with aluminum foil and place in hot oven.
Most foods can be reheated in the oven at 350°. Time will depend on the density of the food. Light foods such as spinach puffs, stuffed mushrooms, or chicken rumaki will only take about 15-25 minutes.
Reheating Baked Potatoes
The Restaurant-Style Revive
Instead, the mashed potatoes are prepped before service, then finished as needed. The key is to leave the cream out until the last minute, then heat it up and use it to bring the potatoes back to life.
The most common mistake when making mashed potatoes is overworking them with a blender, food processor, or mixer, which releases too much starch and turns them gluey or pasty instead of fluffy. Other frequent errors include using the wrong potatoes, not salting the cooking water, starting potatoes in boiling water, and adding cold butter/milk.