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The 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, adding a little milk to retain moisture and creaminess. You can also reheat in the microwave, stirring occasionally. They may need a little more milk or butter when reheating to restore the creaminess.
To freeze, let the potatoes cool completely, then transfer them to an airtight container or freezer-safe bag and freeze for up to 1 month. Thaw in the refrigerator and reheat in the microwave or on the stovetop, adding a little more milk to restore creaminess.
Make Ahead Mashed Potatoes
This recipe can easily be prepared in advance. Follow the instructions in the recipe card below. Transfer the cooled potatoes to a microwave-safe bowl or dish and cover tightly.
Remove the potatoes from the refrigerator one hour before reheating.
To reheat in the oven:
Cover the dish with aluminum foil and bake at 350°F for about 30 minutes or until heated through. Stirring occasionally will help them reheat faster.
To reheat in the microwave:
Cover and reheat at 50% power in 60-second intervals, stirring in between. Stir in hot milk if the potatoes are too thick.
To reheat in the slow cooker:
Transfer to a slow cooker and turn the heat to low. Depending on the size of your slow cooker, this may take 2 to 3 hours to heat. You will also need to stir occasionally, adding additional hot milk if the mashed potatoes are too thick.
Tools: Vegetable scrub brush | Potato peeler | Potato ricer
Nutritional Calories: 263 kcal | Carbohydrates: 25g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 48mg | Sodium: 133mg | Potassium: 818mg | Fiber: 5g | Sugar: 1g | Vitamin A: 550 IU | Vitamin C: 22mg | Calcium: 89mg | Iron: 6mg
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