This recipe can easily be doubled, tripled, or halved.
Storage information
Leftover mashed potatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a saucepan over low heat and add a little milk to retain moisture and creaminess. You can also reheat in the microwave, stirring occasionally. When reheating, they may need a little more milk or butter to restore the creamy texture.
To freeze, let the potatoes cool completely, then place in an airtight container or freezer bag and freeze for up to 1 month. Defrost in the refrigerator and reheat in the microwave or on the stove. Add a little more milk to restore the creaminess.
Make mashed potatoes ahead
This recipe is easy to prepare ahead of time. Follow the directions on the recipe card below. Place the cooled potatoes in a microwave-safe bowl or dish and cover tightly.
Remove potatoes from refrigerator an hour before reheating.
Reheat in oven:
Cover dish with foil and bake at 350°F for about 30 minutes or until heated through. Stirring occasionally will help them heat faster.
Reheat in microwave:
Cover and reheat on 50% power in 60 second intervals, stirring in between. Add hot milk if potatoes are too thick.
Reheat in slow cooker:
Transfer to slow cooker and set over low heat. Depending on the size of your slow cooker, it may take 2-3 hours to reheat. You will also need to stir occasionally and add more hot milk if the potatoes are too thick.
Brush tools
scrubbing vegetables | potato peeler | potato masher
Nutrition Calories
: 263 kcal | Carbs: 25 g | Protein: 6 g | Fat: 17 g | Saturated fat: 10 g | Cholesterol: 48 mg | Sodium: 133 mg | Potassium: 818 mg | Fiber: 5 g | Sugar: 1 g | Vitamin A: 550 IU | Vitamin C: 22 mg | Calcium: 89 mg | Iron: 6 mg
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