The Only Way to Reheat Mashed Potatoes
Unlike soups, stews, stews, and chili peppers, mashed potatoes wo n’t get better after a night’s rest in the refrigerator . Cold potatoes are tough and dry – just shadows of yourself. But if you put them in the microwave or stir them violently over a hot stove, they dry out and – if you stir them too much – stick together. If you want a truly luxurious leftover masher, you must heat it gently and lovingly (more fat).
In fact, I’ve had some success with microwaving cold mashed potatoes, but I do it in small portions for 15-20 seconds, gently folding in half the milk and / or butter chunks between each stroke. For these purposes, a 350-degree oven is also suitable. Regardless of the heating method, adding extra moisture and fat is non-negotiable, as they will turn your tough dry potatoes into a juicy, creamy potato. You can use cream, milk, or even broth to moisturize, but make sure there is some fat in there, be it butter or a vegan alternative (if that’s your bag).
The more you process the potatoes, the thicker and tackier they become, but folding it gently won’t do much harm, especially if you haven’t overloaded the potatoes to begin with. If you are reheating small amounts of potatoes in the microwave, place them in a bowl with a few lumps of butter (I use about a tablespoon per serving) and add a little cream, half or half, milk or broth. Heat for 20 seconds, stir gently with a fork, add some more cream and heat again. Repeat until potatoes are hot and creamy.
Reheating a large batch in the oven will help you. Spread the potatoes evenly on an oven-safe baking sheet, drizzle with butter (about half a tablespoon per cup) and pour 1/4 – 1/2 cup cream, half or half, milk or broth (or a mixture of broth and dairy products) on top – the potatoes should be barely covered. Cover tightly with foil and heat in an oven at 350 degrees for about half an hour until the potatoes reach 165 ℉. Beat with a fork and serve.