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Make Ahead Mashed Potatoes Reheated 5 Ways Recipe
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4.05 from 20 votes

Make-Ahead Mashed Potatoes: Reheated 5 Ways

Make-Ahead Mashed Potatoes are creamy smooth and melt in your mouth with 5 easy ways to reheat and keep warm for dinner or your holiday party.
Prep Time30 mins
Cook Time30 mins
Course: Side Dishes & Vegetables
Cuisine: American
Keyword: creamy mashed potatoes, reheated mashed potatoes
Servings: 10
Calories: 383kcal

Ingredients

  • 5 lbs russet potatoes - peeled and sliced into 1" pieces
  • 2 ½ teaspoons sea salt
  • ½ teaspoon fresh cracked black pepper
  • 1 stick salted butter - cut into small cubes
  • 1 ½ cups heavy cream - heated
  • Note: For really creamy smooth mashed potatoes use:
  • Potato Ricer - presses the potatoes through a screen with holes and creates a smooth creamy consistency of the mashed potatoes.

Instructions

  • In a large pot, fill ½ way with water and add ½ teaspoon sea salt.
  • Peel and slice the potatoes into 1" pieces. Put the cut potato pieces into the large pot of water as you peel and slice so they don't turn brown.
  • Be sure water covers the potatoes by 2 inches, on medium-high heat and bring to a boil.
  • Reduce to medium-low heat, cook the potatoes for 20 minutes until the potatoes are soft and fork tender.
  • Drain well in a colander. Discard the water.
  • In a small pan, heat the heavy cream on low (don't boil).
  • Hold the potato ricer over a large empty pot, and load the ricer full in batches and press all the potato pieces into the large pot. Or, mash the potatoes in the pot with a potato masher. If you want airy fluffy creamy mashed potatoes, the ricer is your friend. A masher will work, but it never gets all the little lumps out completely.
  • Add the heated heavy cream, 2 teaspoons sea salt, and ½ teaspoon pepper to the mashed potatoes, next drop all the small butter pieces into the hot potatoes and stir until combined and creamy.
  • Transfer to an oven-safe casserole dish and cover with the lid or aluminum foil. Keep in a warm oven or place in the refrigerator.

5 Ways to reheat and keep mashed potatoes warm:

  • Reheat in the oven: keep foil on mashed potatoes at 375 for 30-40 minutes
  • Reheat in a slow cooker, add a little cream and butter to keep them moist.
  • Place mashed potatoes in a zip lock bag, seal well and place carefully in a simmering pan of water
  • Place mashed potatoes in a heat-safe bowl over a pot of water.
  • Reheat the potatoes in a method you choose and keep hot on an electric warming tray or a heating pad covered with a towel.

Notes

If you want airy fluffy creamy mashed potatoes, the ricer is your friend. A masher will work, but it never gets all the little lumps out completely.

Nutrition

Calories: 383kcal | Carbohydrates: 42g | Protein: 5g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 73mg | Sodium: 686mg | Potassium: 972mg | Fiber: 2g | Sugar: 1g | Vitamin A: 805IU | Vitamin C: 13.1mg | Calcium: 55mg | Iron: 1.9mg