V's Do-Ahead Slow Cooker Mashed Potatoes Recipe - Food.com (2024)

FAQs

What is the best method to pre cook mash potatoes and reheat later? ›

Puree using a potato masher or stand mixer fitted with the paddle attachment.) Stir in warm half-and-half and salt (or beat, if using a mixer) until smooth and fluffy. Cool, cover, and refrigerate potatoes in a microwave-safe, airtight container for up to 2 days. Thirty minutes before serving, microwave until warm.

Reheating mashed potatoes in a slow cooker or Crockpot ⇢ Making use of a slow cooker or Crockpot is a great option if you're low on oven space on Thanksgiving Day! Transfer the potatoes to your slow cooker & reheat with the low setting for 3-4 hours.

Make-ahead mashed potatoes can be prepped in just 25 minutes, and you can even make them the night before, so come dinnertime you can stress a little less knowing all you have to do is pop your prepped casserole dish in the oven.

A potato ricer is widely regarded as the best tool for mashed potatoes that are smooth and fluffy. Built like a big garlic press, it works by pushing cooked potatoes (one or two at a time) through a perforated grate, creating stringy, broken-down potato bits without releasing a ton of starch.

Worked like a charm. I omitted the chives and made it a day ahead by not putting it in the oven but just reheating it in the crockpot on low for about 2 hours. Stir it about half way through. It was nice to have the mashed potatoes done ahead of time.

It's not just that mashed potatoes can be made ahead; they actually end up creamier and fluffier when prepared in advance. When mashed potatoes chill, their starches firm up, and when reheated gently, they relax into a mash with an even silkier texture.

Seal the crock pot with the lid and turn it on to the "Warm" setting. Keep warm for up to two hours. If your mashed potatoes recipe uses more milk or cream to make them more "soupy", the crockpot method won't work well because it will actually break down the potatoes.

If you are reheating them in the oven, stir in the liquid and butter pieces, then spread the potatoes out in a baking dish. Cover with aluminum foil to keep the potatoes from drying out. Reheat at 350˚F for 20 to 30 minutes, or until the potatoes reach 165˚F.

Preheat the oven to 350 degrees Fahrenheit. Add a dash of cream or milk, and some more butter to the dish before baking. To further avoid dryness, don't skimp on butter and other dairy products. Reheat the potatoes until they're warm throughout—the potatoes should reach 165 degrees before serving.

Move the potatoes to a baking dish: Heating the potatoes in an even layer allows them to warm up faster with less drying out. Add more cream and butter: More moisture and fat are the two secret ingredients to reheating any leftovers. For potatoes, reach for half-and-half or broth and butter.

How many potatoes for mashed potatoes for 20 people? ›

Add the butter and warm milk to the bowl and mash with a potato masher or fork (or pass the potatoes through a ricer or food mill for a smoother mash). Season with salt and pepper. Plan on 1/3 to 1/2 pound potatoes per person for your feast.

Not only do these mashed potatoes stay ultra-creamy, but they can also be made up to two days ahead of time and reheated in the microwave—a huge bonus when oven and burner space is at a premium during the holidays. “I've always dreaded making mashed potatoes on the day of Thanksgiving.

The secret weapon, a good potato ricer (affiliate). This pushes the potatoes into strings, which helps them soak up every bit of the cream and achieve maximum fluffliness.

Restaurants prepare the potatoes ahead by boiling and mashing just the potato, then just before serving, it is mixed into boiling cream (or milk or even broth or a combination thereof) to reheat it and make it nice and creamy.

Move the potatoes to a baking dish: Heating the potatoes in an even layer allows them to warm up faster with less drying out. Add more cream and butter: More moisture and fat are the two secret ingredients to reheating any leftovers. For potatoes, reach for half-and-half or broth and butter.

Yes. Just be sure and keep them in the fridge so they don't ferment. In fact, if you have a bag of older potatoes that have gone a bit leathery, a soak overnight in cold water in the fridge will actually crisp them up. Even if you are not mashing them, they'll improve.

Restaurants prepare the potatoes ahead by boiling and mashing just the potato, then just before serving, it is mixed into boiling cream (or milk or even broth or a combination thereof) to reheat it and make it nice and creamy.

Regular oven or toaster oven

While this common method takes a little time, it is a great option and the best way to reheat your potatoes if you don't have an air fryer but want similar, great results. Reheating in the oven is a great way to ensure you keep the crispy skin and don't end up with soggy potatoes.