How to reheat mashed potatoes

how to reheat mashed potatoes

Thanksgiving dinners are incomplete without mashed potatoes. These creamy and starchy forms of potatoes are a staple at every table. And we all prepare them in large quantities so that everyone can have as much as they want.

There is hardly any left after a meal. But in certain instances, you have a pretty fair helping left. And who would throw away mashed potatoes, right?

Like any tasty leftovers, you want to refrigerate them overnight and enjoy them the next day. But reheating mashed potatoes can get tricky. This is because they are a starchy dish.

Leaving such dishes in the fridge gives them a dry and unpleasant texture. One wrong move, and you could dry out your mashed potatoes or end up with a gluey mess.

But if you want to retain the creamy texture, there is more than one way to do it. Here are five easy solutions on how to reheat mashed potatoes.

Reheating mashed potatoes: 5 easy methods

  1. Stovetop method

Reheating mashed potatoes on the stovetop is a go-to for many people. This is because it is easy and readily available. You can cook and take it off anytime when you get the desired texture.

Whether they are leftovers or were prepared on thanksgiving eve, you want to store them in a heatproof bowl. When it’s time, take them out and place the dish over a pot of boiling water.

Give it a few good stirs until they get warm and you achieve the desired texture. Stirring helps build up the creaminess and prevents it from burning. But do not stir excessively unless you want to serve sticky potatoes.

You want to use a low to medium heat setting on your stove. If the heat gets too high, you will end up with scorched mashed potatoes. And you don’t want that, do you?

Adding a few tablespoons of cream, milk, or melted butter is helpful. This will prevent the potatoes from drying out and also make stirring easier. Leave them as it is to retain the warmth before serving.

  1. Use the oven

Using the oven is another favorite pick for reheating mashed potatoes. The best thing about using an oven is that you can control the temperature.

You want to store your mashed potatoes in a baking dish. This ensures even heating throughout and avoids drying up the potatoes. Also, make sure to defrost it if you have kept it in the freezer overnight.

Before doing anything, you should know that the oven will severely drain moisture from your dish. So, to get away with this, you can add a bit of milk, oil, or melted butter to retain the moisture. This also prevents the mashed taters from turning into a sticky mess.

Preheat your oven to 350 degrees and place your taters in. Cover with a lid and bake for twenty minutes. An internal temperature of 165 degrees is the best time to take them out and serve.

If you use milk or cream before reheating, add a touch of salt and pepper. You do not want your mashed potatoes to taste too “milky.”

  1. Microwave it

The microwave method always works well for many dishes. It provides a quick and simple solution. But it can get tricky with mashed potatoes.

If you use too much heat, you risk drying your potatoes completely. Too much moisture will make it worse. It all comes down to how much power you’re using and the amount of leftover servings.

First, you want to scoop your mashed taters into a microwave dish. Cover it with a damp paper towel and toss it in. You want to take it out and stir it gently every two minutes. Continue doing this until they are thoroughly warmed.

If you notice your mashed potatoes getting dry, add a bit of cream or broth. Be careful not to use too much. You want just enough to retain the moisture. If it shows signs of stickiness, turn the power down slowly and stop stirring.

  1. Slow cooker method

Using a slow cooker is another way to go. But it has its ups and downs. You can add heat and save a bit of moisture. But you do not have complete control of the temperature. Patience is vital to get things right with a slow cooker.

To do this, apply a coat of oil or butter to the slow cooker pot. Next, pour about half a cup or less of cream, milk, or vegetable stock. Depending on the amount of mashed potatoes, you also want to add a bit of milk or cream into it and stir.

Transfer the contents into the cooker container and set it at a low heat setting. Cook with the lid on and let it warm until the potatoes are heated to the desired result.

The slow cooker method also takes the longest time to heat your potatoes. Give this one a try if you want to experiment. It is also a neat way to reheat pre-made mashed potatoes while the oven is occupied. You will have ample space in your oven for other dishes during a big dinner party.

  1. Use a steamer/double boiler

Steaming works well for any dish. They add moisture, won’t dry your dish, and most importantly, don’t add unwanted flavors or smells. A double boiler will steam your mashed potatoes perfectly.

To reheat using a double boiler, place your taters inside the boiler container. Once the water starts boiling, bring the heat down and place the container on top. Cover with the lid and occasionally stir to prevent them from clumping up. Stirring plays a big part in preventing the contents from overheating.

For a quick DIY, you can also use a steel or heat-resistant glass bowl on top of a pot of boiling water. Then, follow the same procedure given above. Ensure your bowl is big enough to sit on the water pot and not sink.


Mashed potatoes work just fine when you leave them overnight. In fact, many people prepare them and leave them in the fridge on thanksgiving eve. This is because they know how to reheat them without losing the creamy and smooth texture.

Moreover, you will have plenty of dishes to work with that day. So, preparing the mashed potatoes and keeping them in the fridge saves time and effort.

Plus, using the alternatives mentioned here, you can free up other appliances for more dishes. This works in your favor if you’re preparing 6-7 dishes.

Whichever method you use, remember to coat your mashed potatoes with a bit of oil, cream, or butter. This allows the potatoes to stay creamy and not lose moisture.