Spray 2-quart casserole with cooking spray. Spoon potatoes into casserole; cover and refrigerate up to 24 hours.
Reheat reserved milk mixture in microwave. Then pour milk mixture over potatoes. Bake uncovered 40 to 45 minutes or until potatoes are hot. Just before serving, stir potatoes. Bake uncovered 60 to 65 minutes or until potatoes are hot. Tips from the Betty Crocker Kitchens tip 1. Carbohydrate Choice 2. Some food historians say that 17th century England was the birthplace of our now-beloved mashed potatoes and gravy, while others credit a potato-making competition hosted by a Frenchman named Antoine Parmentier as the event that started the centuries-long craze.
Agreed JJ! I love their equipment reviews. I just made mashed potatoes last week, and agree they are tough to get in the ricer but worth it. I am making more potatoes tomorrow for Thanksgiving, and I will think of you when I am struggling to get them in the dang ricer!
Happy Thanksgiving and thanks for the nice comment. Hi Lisa, great article. I heat my cold mashed potatoes in a heat-proof bowl over a gently, simmering pot of water. Do NOT heat in a ziptop bag in hot water. All of the manufacturers of bags that I have checked explicitly say this is not food-safe due to plasticizers leeching from the bag into the food.
Hey Dave, I know it would seem to be the case, but I learned this technique in a professional-level cooking school taught by a French chef who also teaches at the International Institute of Culinary America. Food and Drug Administration FDA for temperatures associated with defrosting and reheating food in microwave ovens, as well as room, refrigerator and freezer temperatures.
Happy Cooking and thanks for the comment. Thanks for your suggestions they are all good ones. I have been doing this for some years. I place in a shallow roasting pan, and cover with foil. Then place in the oven for approx hour and a half. I use my Bosch mixer to mash with melted butter, cream cheese and hot milk. The most difficult thing is making sure they are hot all the way through when reheating.
I will pull the pan out of the fridge to bring to room temp, good suggestion. Thanks, Ruth for your comment, I will try using cream cheese Appreciate your comments so much and happy cooking. These are SO good. Turned out beautiful and no one knew I had made them the night before. I used a ricer and reheated them in a crockpot. I added extra cream and butter during reheating and stirred about every 30 minutes. Thank you! Yay Jo!!!! Thank you so much for leaving your comment, this is how I make them every year.
It took me years to figure out how to get them smooth and creamy. So glad everyone loved them. Happy Holidays Jo, keep on cooking! If I reheat in the oven,do I not need to add additional butter and cream, as you say to do in the crock pot method? I am making this recipe for Thanksgiving. Hello Linda! What I do is pull from fridge for an hour of so, keep covered with a lid or heavy foil, and pop into the oven. You can always add some butter or cream if them seem a bit dry, but I have never had to do that!
Happy Holidays I see that you do not mention microwaving the potatoes to reheat them Have you ever done that, and if you don't, is there a reason why it would be a bad idea? Karen, I haven't tried the microwave but it might work just fine! I do like how the oven crisps them right up I followed your recipe exactly and they turned out perfect! Thank you for sharing your recipe and tips.
There are tons of recipes out there, but yours is the one complete with so many options for reheating. I'm so thankful I stumbled across your blog. Happy Thanksgiving. Thank you SO much Pamela! As my hairdresser had asked me one day Happy Thanksgiving, I appreciate your kind thoughtful comment, and thanks for finding Delicious Table!
Hi MJ, Great question! Well, that will depend on a couple things. The amount of mashed potatoes you are reheating and the brand of slow cooker some slow cookers actually reheat faster than others! What I would plan on is at least 2 hours, I would pull the mashed potatoes out ahead of time to start bringing them up to room temperature. Put the potatoes in a container a mixing bowl, quart container, or Tupperware container will work , and press plastic wrap against the surface to prevent a skin from forming.
If you're making the potatoes only a couple of hours ahead, you can keep them warm. If you're making them a day in advance, you can put them in the fridge. When you're ready to serve the potatoes, heat the cream or milk or stock, as the case may be in your recipe in a saucepan until it comes to a boil.
Add the premade mashed potatoes and fold them into the hot liquid. This will heat the potatoes quickly, while giving them their final texture. If the potatoes still aren't hot enough, just clear a space in the saucepan and add some more cream. Make sure it comes to a simmer before folding it into the potatoes—it heats much more efficiently before it gets folded in.
The above two methods are great, but if you don't have any oven or stovetop space to spare, the best solution is to take those tools out of the equation entirely. Instead, seal your fully made mashed potatoes—cream and all—in a vacuum bag, and keep them warm using an immersion circulator until ready to serve. At this point, immersion circulators are affordable enough to make them a viable option for many home cooks. Even after 48 hours, they were still pretty darn good, though a stronger potato flavor, similar to that of instant mashed potatoes made from dried flakes, had started to develop, which I didn't love.
When you're ready to serve your potatoes, just snip the bag open and squeeze the potatoes out into their serving bowl. They'll be perfectly hot and ready to eat. Don't have a sous vide cooker? This method works just as well with a heavy-duty zipper-lock bag and a stockpot or beer cooler full of hot water. And it works perfectly with Kenji's mashed sweet potato recipe , too.
So now you know: No matter your kitchen setup or menu plan, there's a way to make mashed potatoes ahead without any last-minute scrambling. Actively scan device characteristics for identification. Use precise geolocation data.
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