Add an extra splash of cream or milk, and another pat of butter to ensure the mashed potatoes don't dry out. Stir them a few times until everything is warmed through (don't over stir or the mashed potatoes can assume a gummy texture!).
You can use milk, cream, half-and-half, tangy buttermilk, or chicken or vegetable stock to rehydrate your mashed potatoes. Start with a ½ cup of liquid for 4 cups of mashed potatoes, and add it gradually so you don't end up with potato soup. Adding extra butter is a good idea, too.
Add more cream and butter: More moisture and fat are the two secret ingredients to reheating any leftovers. For potatoes, reach for half-and-half or broth and butter. Cover and heat low and slow: Cover the baking dish and set it in a 350°F oven alongside any turkey leftovers you might be reheating too.
There's no other way to get that fluffy consistency. Milk straight out of the fridge will cool down otherwise piping-hot potatoes. Warm the milk in a small saucepan before incorporating it into your mash. When you melt butter on the stove, its milk solids and fat separate.
Add an extra splash of cream or milk, and another pat of butter to ensure the mashed potatoes don't dry out. Stir them a few times until everything is warmed through (don't over stir or the mashed potatoes can assume a gummy texture!).
Adding cold dairy to your mashed potatoes also cools the mash down — and very few people like cold mashed potatoes. Ready to put this tip into action? Bring the milk and butter to at least room temperature or, better yet, gently heat them on the stovetop before adding them to your potatoes.
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.
The Mistake: Cutting Potatoes Into Too-Small Pieces
They'll absorb too much water during cooking, preventing them from soaking up all the yummy butter and cream when it comes time for mashing. The best-size chunks for boiling: about 1 1/2 inches.
Not only are the mashed potatoes ultra-creamy, but they can also be made two days ahead of time and reheated in the microwave—a huge bonus when oven and burner space is at a premium during the holidays.
Here's why. Preparing meals in bulk and reheating them is a great way to save time in the kitchen and can also help to reduce food waste. You might have heard the myth that you can only reheat food once before it becomes unsafe to eat.
The microwave, it turns out, is actually perfect for reheating mashed potatoes. Simply add your mashed potatoes to a microwave-safe bowl, along with a tablespoon or so of milk or cream. Cover the bowl tightly with plastic wrap and microwave on 50 percent power for 60 seconds.
To reheat mashed potatoes in the oven:
Start with about 1/2c liquid for every 4 cups of potatoes. Your final product should be smooth but not runny. Cover the dish with a lid or foil and place in an oven preheated to 350 degrees.
To thicken mashed potatoes, you can add a thickening agent like cornstarch, flour, powdered milk, or tapioca. Add one tablespoon at a time until you reach your desired consistency. You can also add heat, more potatoes, or even strain the mashed potatoes in order to reach your desired consistency.
Preheat the oven to 350°F and take the potatoes out of the fridge to reach room temperature. Place the potato on a baking sheet or directly on the oven rack to achieve a crispy skin—Bake for 15 to 20 minutes or until the potato is thoroughly heated.
Here's how to do it: For every pound of potatoes in your mash, drizzle 1 tablespoon of melted butter over the dish and fold it gently into the potatoes. If the mash is still too gluey for your liking, repeat the process with another tablespoon of butter. It's that easy!
Make sure to cover the potatoes during warming so moisture doesn't escape. If your leftover potatoes still seem dry, put them in a bowl first and add a few splashes of milk or cream. Give them a quick whip with a hand mixer to make them light and fluffy, and then spoon into your slow cooker.
Prepared or cooked mashed potatoes stay fresh in the fridge for up to three-four days.
Peel potatoes using a vegetable peeler. It's best to leave them whole, but you can go ahead and cube or dice them if you want — just don't slice them too thin. Fill a bowl with cool water, submerge the potatoes, then cover with plastic wrap. Store in the refrigerator overnight.
Our home economist Steffi recommends keeping leftover mash in the fridge for up to three days. You can also freeze it for up to two months.
Heavy cream will make for the creamiest mashed potatoes, but whole milk or half and half will also work. Don't use anything with less fat than whole milk, otherwise, your potatoes won't be as flavorful or creamy.
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.
Although they seem straightforward, following a few key tips will ensure mashed potato success. Always start cooking potatoes in cold water and mash them while still warm.