The Best Way to Reheat Mashed Potatoes

One of the simplest methods to reheat leftover mashed potatoes is to squeeze as much air out of them once again. This technique typically works well when making mashed potatoes for lunch or dinner. Before reheating mashed potatoes in the microwave, though, a few prerequisites must be satisfied.

It’s not challenging to reheat leftover mashed potatoes. Mashed potatoes are the one meal that genuinely makes me enjoy the holidays; I always demand that there be enough leftovers so that they may be reheated or turned into anything from breakfast bowls to pancakes.

The Best Way to Reheat Mashed Potatoes

It makes perfect sense that reheating leftover mashed potatoes would be tricky, given how challenging it is to produce fresh mashed potatoes. Fortunately, a few tried-and-true techniques for reheating mashed potatoes have smooth, creamy potatoes without drying them out excessively or turning them into glue.

So, how should mashed potatoes be reheated? The ideal method for reheating mashed potatoes is to bake them in a covered pan at 350 degrees while adding additional milk and butter. Twenty minutes of cooking time or until thoroughly heated.

Reference: Health benefits of the potato affected by domestic cooking: A review

Ways to Reheat Mashed Potatoes

Because they include starch, mashed potatoes are notoriously tricky to reheat. When heated, the amylase starch in potatoes responds in one of two ways.

These starches become brown and convert to sugar when exposed to dry heat. This is what you observe happening to a baked potato’s outer edges. While fantastic for campfire potatoes, this sweet crunchiness is less appealing in mashed potatoes.

These starches absorb water, expand, and become viscous when exposed to moist heat. You can get smooth, creamy potatoes with just the right spice. But when potatoes are overheated, the starches burst, and the potatoes turn gluey and gelatinous.

While avoiding these two possible results when making fresh mashed potatoes can be challenging, reheating leftovers becomes even more difficult. The four strategies listed below were created to keep your leftover potatoes wet during reheating without letting them get too hot.

In the Oven

The oven is the best option for reheating mashed potatoes because you have such exact temperature control. The potatoes can also be kept covered to retain moisture and prevent drying.

Nevertheless, you’ll also need to add more liquid and oil to prevent your potatoes from turning into the glue.

Salt and oil are added to mashed potatoes to help stop the starches from absorbing too much water. These starches won’t break, even at high temperatures, if they cannot absorb an excessive amount of water, which prevents them from becoming glue. Because of this, you should always prepare any remaining mashed potatoes by adding additional butter or oil and salt before reheating.

To prevent the potatoes from drying up, extra liquids like milk, plant-based milk, or vegetable broth can also be helpful.

Reheating Mashed Potatoes in the Oven:

  • Put any extra mashed potatoes in a dish that can go in the oven.
  • Add milk/cream, vegan milk, or broth along with the melted butter, vegan butter, or oil. Start with 4 cups of potatoes and 1/2 cup of liquid. Your finished result ought to be runny but smooth.
  • Place the dish in a 350° oven while it is covered with a lid or foil.
  • Cook for 20–30 minutes, or until thoroughly cooked (at least 165 degrees).
  • Using this technique, you may heat your potatoes gently while keeping their moisture and preventing gelatinization. Although it takes a bit longer than other approaches, it consistently yields the best outcomes.

In the Slow Cooker

The slow cooker is a fantastic alternative option for reheating mashed potatoes.

A slow cooker enables potatoes’ progressive heating and moisture retention like an oven. The temperature is less within your control than you might think. It is, however, challenging to overheat potatoes in this manner if you’re patient.

In a slow cooker, reheat mashed potatoes as follows:

  • Put oil, butter, or vegan butter on the slow cooker insert.
  • Fill the bottom of the saucepan with a little amount of liquid (cream/milk, vegan milk, or broth).
  • Mashed potatoes should be mixed with butter, vegan butter, oil, milk/cream, vegan milk, or broth before being added to the saucepan. Start with 4 cups of potatoes and 1/2 cup of liquid. Your finished result ought to be runny but smooth.
  • The potatoes should be added to the slow cooker, covered, and heated all the way through on low heat. Warm in the pot for up to 4 hours more
  • If you have already cooked your mashed potatoes to go with a larger meal, this method takes the longest but works exceptionally well. Making your potatoes ahead of time and reheating them in this manner is a terrific method to lighten your effort and conserve oven space if, for example, you have a lot of food preparation for Thanksgiving dinner.

In a Double Boiler 

You can rapidly reheat mashed potatoes in a double boiler without worrying about drying them out. If you don’t have an actual double boiler, you may make your own by stacking a water-filled saucepan on top of a heat-resistant glass bowl.

Ensure the bowl’s top edge is wide enough to sit above the boiling water and that the lid fits snugly on top of the bowl.

In a double boiler, reheat mashed potatoes as follows:

  • Add the mashed potatoes to the glass bowl or the top of the double boiler.
  • Add milk/cream, vegan milk, or broth along with the melted butter, vegan butter, or oil. Start with 4 cups of potatoes and 1/2 cup of liquid. Your finished result ought to be runny but smooth.
  • Water should be put in the bottom pot. Verify that the water level is lower than the bottom of the top bowl.
  • Boil the water while covering the potatoes with the lid. Till the potatoes are thoroughly cooked, stir often but not forcefully.
  • The mashed potatoes are more likely to be overheated with this approach even if it is quicker than the other two, particularly if you are not stirring frequently enough. The potatoes won’t dry out thanks to the additional moisture and indirect heat from the boiling water.

In the Microwave

The easiest way to reheat mashed potatoes is unquestionably in the microwave, but it is also the toughest. Your potatoes will become dry if you use too much heat, and they will become glue if there is too much moisture.

The following instructions are generally adequate, although they may need to be modified depending on your microwave’s wattage and the number of mashed potatoes you’re reheating at once.

To microwave reheated mashed potatoes:

  • Put your potatoes in a microwave-safe bowl.
  • Add milk/cream, vegan milk, or broth along with the melted butter, vegan butter, or oil. Start with 4 cups of potatoes and 1/2 cup of liquid. Your finished result ought to be runny but smooth.
  • For one minute, cover and microwave on 50% power.
  • Reheat in the microwave for another minute while stirring carefully.
  • The potatoes should be cooked all through by continuing to stir and heat.

Add more liquid if you notice your potatoes are becoming too dry. Reduce the power even more and stir less frequently if they start to get sticky.

How to Wash Potatoes?

The potatoes should be soaked in cool water until the dirt comes from them. Fields-White claims this facilitates cleaning, mainly when working with potatoes with thicker skins, like Russets, or those cultivated in clay-based soil.

Take the potatoes out of the water after the dirt is free, and then carefully scrub each one with a brush or a fresh, soft scouring pad made specifically for cleaning vegetables. On waxier potatoes, the skin can rip or bruise, notes Fields-White. Use your hands rather than a brush to wash waxier potatoes, such as baby or French fingerling potatoes.

Each potato should be rinsed separately to remove any remaining dirt.


  • Before using the knife or peeler, Fields-White advises cleaning the potatoes using the same method outlined above if they are going to be peeled. If you’re not planning to cook them immediately after peeling, put them in water with lemon juice; others; otherwise, turn brown.
  • Since bacteria can accumulate on wet potatoes when stored for extended periods, potatoes should be cooked as soon as they are cleaned. Fields-White advises washing right before cooking, but washing up to 24 hours beforehand is usually fine. (Consider making mashed potatoes for a party for Thanksgiving; Fields-White says it’s ok to wash ahead of time and then refrigerate.)
  • However, potatoes (including sweet potatoes) shouldn’t be kept for an extended period in the refrigerator. To prevent moisture buildup, mold, and deterioration, they should be stored in an excellent, dark, airy location—not on the counter—and loosely placed in a bowl or boxes.

How to Keep Mashed Potatoes Fresh?

The best place to keep extra mashed potatoes is in a refrigerator-safe dish with a tight-fitting lid. In this manner, all you have to do to reheat your potatoes is toss them in the oven with the extra oil and juice.

The mashed potatoes should be divided into separate servings and kept in the refrigerator in airtight containers if you only intend to reheat a small quantity at a time.

How Long are Mashed Potatoes Leftovers Good For?

Like most leftovers, mashed potatoes keep well in the refrigerator for 3 to 5 days when kept in an airtight container. Potatoes free of dairy components might last a little bit longer. Make sure to get the internal temperature of your mashed potatoes to 165 degrees before serving.

How do You Make Leftover Mashed Potatoes Creamy Again?

Spread the potatoes in a baking dish if you’re reheating them in the oven after stirring in the liquid and butter cubes. Reheat the potatoes to 350 degrees for 20 to 30 minutes, or until they reach 165 degrees. The ability to add additional ingredients is another benefit of using leftover mashed potatoes as a base.

Can I Make Mashed Potatoes the Day Before?

You can prepare mashed potatoes almost entirely in advance. Up to two days in advance, complete practically all the steps (boil, peel, and mash; add milk and salt). Reheat food before serving. Last-minute butter addition gives them a freshly-mashed flavor.

How Long does Mashed Potato Last in the Fridge?

Since it might be challenging to determine the ideal amount to utilize, creating too many mashed potatoes is very simple. Fortunately, you can extend the life of your leftover mashed potatoes by storing them in the refrigerator for 3 to 5 days. Alternatively, you can keep them frozen for up to a year.


Reheat mashed potatoes in the microwave for two minutes on medium, stirring in between. Alternately, preheat them in a 350° oven. In either case, ensure sure the potatoes are continuously stirred and that the internal temperature is checked every few minutes.

If additional cream or stock is required, add it to keep them from drying out. It would help if you also gave the potatoes enough time to air dry, and it’s also ideal for letting the potatoes dry in the refrigerator overnight. Keep your potatoes below 41 degrees if you’re baking them for dinner. Use ice baths or ice packs to keep the potatoes chilly when serving them.