Mashed Potato Myth Busted!
I know, I know… We’ve all heard you can’t make mashed potatoes ahead because their taste and texture will change. I’ve heard it a million times, but Pepé and I are here to tell you it can be done. We know, because we’ve reheated mashed potatoes probably hundreds of times.
Step By Step Instructions
Peel and evenly cube potatoes into medium chunks (about 1.5” – 2” / 3cm – 5cm each.) Place cut up potatoes in a large saucepan and cover with water by about 1/2” / 1cm and season with about 1/2 teaspoon of salt. I prefer to use a sauce pan that won’t be damaged by a hand mixer because I mix them right in the pan. If you don’t have one, then you’ll have to mix them in a separate bowl. Boil for 5-7 minutes or until potatoes pierce easily with a fork. Drain the water from the pan Immediately! * See note below.
Meanwhile, heat the milk and butter in small sauce pan on low. Do not boil. This is optional, but will help keep your potatoes warm. Adding cold milk and butter, will cool your mashed potatoes down. You can also heat butter and milk in a large measuring cup in the microwave.
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Add seasonings and mix in pan with a hand mixer on high until light and fluffy. Add more milk or butter if needed, but do it in small amounts so your potatoes don’t get runny. You can keep those wonderful spuds warm on the stove or in the oven set to 225°F/105°C/Gas Mark 1/4 for quite a while.
Top with more melted butter if you’d like then serve, or put the lid on and refrigerate. These delicous mashed potatoes are great with our Easy Pan Gravy made from meat drippings.
Make Ahead Mashed Potatoes
Equipment
- Hand Mixer
Ingredients
- 2 Large Russet Potatoes (2 – 2.5 Pounds / 907g – 1174g )
- 1/2 Cup Whole Milk
- 4-6 Tablespoons Butter
- 1/2 Teaspoon Salt (plus more for boiling)
- 1/2 Teaspoon Garlic Powder (optional)
- 1/2 Teaspoon White Pepper (optional)
Instructions
- Peel and evenly cube the potatoes into medium chunks (about 1.5” – 2” / 3cm – 5cm each.) Place cut up potatoes in large saucepan and cover with water by about 1/2” / 1cm and season with about 1/2 teaspoon of salt. I prefer to use a sauce pan that won’t be damaged by a hand mixer because I mix them right in the pan. If you don’t have one, then you’ll have mix them in a separate bowl. Boil for 5-7 minutes or until potatoes pierce easily with a fork. Drain the water from the pan Immediately! * See note below.
- Meanwhile, heat milk and butter in a small sauce pan on low. Do not boil. This is optional, but will help keep your potatoes warm. Adding cold milk and butter, will cool your mashed potatoes down. You can also heat butter and milk in a large measuring cup in the microwave.
- Add seasonings, and mix in the pan with hand mixer on high until light and fluffy. Add more milk or butter if needed, but do so in small amounts so your potatoes don’t get runny. You can keep them warm on the stove or in the oven at 225°F/105°C/Gas Mark 1/4 for quite a while.
- Top with more melted butter if you’d like then serve, or put the lid on and refrigerate.
Reheating in the oven:
- Take Your mashed potatoes out of the refrigerator at least 2 hours before you plan to serve and let them gently come to room temperature.
- Preheat oven to 350°F/165°C/Gas Mark 3
- Cover mashed potatoes with oven proof lid or foil and place them in the oven on center rack. Cook for about 15-20 minutes. Stir them gently just so they can cook evenly. Cover and cook for an additional 15-20 depending on how many you’re reheating. Stir them again and serve, or keep warm in the oven at 225°F/105°C/Gas Mark 1/4. I find that stirring with a fork instead of a spoon helps keep them fluffy.
In a microwave:
- Cover potatoes with plastic wrap and cook on 20% to 30% power for a couple minutes. Repeat for one minute, stir and continue until they are heated through. The idea is to get them warm slowly. Remeber the fork to keep them fluffy.
Notes
Nutrition
No, it’s just the method you use to reheat them. You have to warm them slowly over low heat. They need to be covered so they don’t dry out, and stirred occasionally to distribute the heat.
Nope, it’s just how you re-heat them. Different recipes might have an effect, but this recipe, which is my everyday mashed potato recipe, doesn’t require special ingredients.
Reheating in the oven:
Take your mashed potatoes out of the refrigerator at least 2 hours before you plan to serve them and let your scrumptious spuds gently come to room temperature.
Preheat oven to 350°F/165°C/Gas Mark 3
Cover mashed potatoes with oven proof lid or foil and place them in the oven on the center rack. Cook for about 15-20 minutes. Stir them gently just so they can cook evenly. Cover and cook for an additional 15-20 depending on how many you’re reheating. Stir them again and serve or keep warm in an oven set to 225°F/105°C/Gas Mark 1/4. I find that stirring with a fork instead of a spoon helps keep them fluffy.
Reheating In a microwave:
Cover potatoes with plastic wrap and cook on 20% to 30% power for a couple minutes. Repeat for one minute, stir and continue until they are heated through. The idea is to get them warm slowly. Remember to use a fork, not a spoon to keep them fluffy.
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Other Side Dishes You Might Like
Roasted Green Beans with Lemon & Garlic
Colorful Roasted Fall Veggies
Easy Pan Gravy
