Prepare mashed potatoes up to a day or two ahead, cool them promptly in shallow containers and refrigerate at 40°F or below. Reheat gently with a little milk or butter, stirring until the center reaches 165°F.
Prepare them slightly looser than usual
Start with fully cooked, well-drained potatoes. Mash gently with butter and warm milk. A little extra moisture makes reheating easier because potatoes often stiffen as they cool. Season, but reserve the final texture adjustment for serving day.
Cool and store safely
Do not leave the pot on the stove for hours. Divide the potatoes among shallow containers and refrigerate within two hours of cooking (one hour if exposed to temperatures above 90°F). The USDA recommends using refrigerated leftovers within three to four days.
Reheat on the stove or in the oven
On the stovetop, warm over low heat with small additions of milk and stir occasionally. For the oven, cover the baking dish so the surface does not crust over, and stir during reheating. Use a food thermometer to confirm at least 165°F throughout.
What to avoid
Do not use a slow cooker to reheat cold mashed potatoes from refrigerator temperature; USDA cautions that slow cookers can keep leftovers in the temperature danger zone too long. Once thoroughly reheated, a prewarmed serving vessel can help keep them hot.
Frequently asked questions
Can you make them two days ahead? Yes, if cooled and refrigerated promptly and reheated safely.
How can you reduce reheating lumps? Add warm liquid gradually and fold gently rather than beating the potatoes vigorously.
Further reading: USDA Food Safety — handling leftovers, and USDA — safely reheating food.
Leave a Reply