Knowing how to reheat mashed potatoes will help your tasty side dish stay fluffy and delicious even after being frozen or kept in the fridge. Whether you enjoy meal prepping or simply have some leftovers, you don't want your potatoes to go to waste. Follow this simple guide for the best methods for reheating your mashed potatoes perfectly every time.
Try my roasted garlic mash, Parmesan roasted mash, and bacon cream cheese mashed potatoes for easy and delicious mashed potato recipes.
Mashed potatoes are a staple side dish in my house, especially for special occasions or the holidays. Sometimes I make too much, though, and have leftovers.
It's not a problem, though, because I know how to properly store them, freeze them, and reheat mashed potatoes for later. Whether stored in the fridge or the freezer, I'll share the best reheating methods for you to use.
Thawing Frozen Mashed Potatoes
To get started, reheating frozen mashed potatoes can be slightly different from heating potatoes straight from the fridge.
First, some of the reheating methods below don't even require you to thaw your potatoes. You can heat them straight from frozen.
However, if you need to thaw them out first, move them from the freezer to the fridge a few hours ahead of time (or overnight).
If you want to learn how to store mashed potatoes in the freezer, check out my guide on how to freeze mashed potatoes.
Reheating Mashed Potatoes
These methods may all be slightly different, but they share a few things.
First, the time for reheating varies based on the amount of mashed potatoes you are reheating and if they are frozen.
Second, you might want to add a splash of heavy cream or butter to restore their moisture once your mashed potatoes are warmed.
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Stovetop
This method can be used even if your mashed potatoes are still frozen. Simply add your potatoes to a pot or Dutch oven and reheat them over low heat.
Once thawed (or immediately, if they weren't frozen), place a well-fitting lid on the pot and stir occasionally until heated through.
Slow Cooker
This is a great option for frozen mashed potatoes. Pop your potatoes into the slow cooker (whether from the fridge or frozen) and cook them on low heat.
Oven
To reheat in the oven, you should allow your frozen potatoes to thaw in the fridge first.
Place the potatoes in a casserole or baking dish and cover them with foil. Bake at 350°F (175°C/Gas Mark 4) until heated thoroughly.
Microwave
The microwave is an ideal method for reheating single-serve portions rather than a large batch of mashed potatoes. Plus, you'll need to let them thaw if they are frozen.
Place your mashed potatoes into a microwave-safe container and heat them for 2 minutes. Stir them and then heat them in 1-minute intervals until they are heated thoroughly.
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Now that you know how to reheat your mashed potatoes, you can enjoy some tasty leftovers. Leave a comment and let me know your favorite way to reheat mashed potatoes.
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📖 Recipe Card
How To Reheat Mashed Potatoes: The Best Methods & Tips!
Ingredients
- 5 lbs yellow potatoes (peeled, washed, and quartered)
- ½ cup milk (or more as needed)
- 8 oz cream cheese (softened, at room temperature)
- ½ cup butter (softened, at room temperature)
- 1 teaspoon salt (plus more for the water)
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Add the quartered 5 lbs yellow potatoes to a large stockpot and cover them with 1-2 inches of cold water. Generously season the water with salt.
- Bring the water to a light boil and cook for 20-25 minutes, or until the potatoes can easily be pierced with a fork. Remove from the heat and drain the potatoes.
- Add ½ cup milk to a small saucepan and bring it up to a boil, stirring frequently.
- As you are waiting for the milk to boil, press your potatoes using a potato ricer.
- Add the scalded milk, 8 oz cream cheese, ½ cup butter, 1 teaspoon salt, 1 teaspoon garlic powder, and ½ teaspoon ground black pepper to the potatoes and gently mash it all together.
- Serve immediately while hot.
Notes
- You don't have to peel the potatoes if you don't want to, but they are much easier to press through the potato ricer without the skin.
- Salting the water used to cook the potatoes adds a ton of flavor! You'll want to add 1 tablespoon of salt per pound of potatoes.
- Start off with ½ cup of milk and then add more if you would like to thin out the mashed potatoes.
- Take a look at my guide on scalding milk for mashed potatoes if you want to learn more.
- Always use a fork, potato masher, or potato ricer to mash up your potatoes. Anything electric (such as a blender or food processor) will make the potatoes have a gummy texture.
- To store: Let your mashed potatoes cool completely and then store them in the fridge for up to 4 days.
- To freeze: Portion your mashed potatoes into single servings and then freeze them for up to 2 months. Take a look at my post which is all about freezing mashed potatoes for more information.
- To reheat: Reheat the cream cheese mashed potatoes over low heat on the stovetop. For more methods and tips, check out my guide on the best methods for reheating mashed potatoes.
Angela Latimer says
Another Thanksgiving dinner done and stored away, now to put these tips to great use for some fantastic leftover meals. Enjoy! ~ Angela
Aurora says
Thank so very much for all your wonderful recipes and tips.
Angela @ BakeItWithLove.com says
I am always happy to share! Enjoy your holidays!!