Mashed potatoes are a delicious and filling dish that is very popular with all ages! Besides being able to be served immediately after cooking, mashed potatoes can also be stored for serving the next day. Want to know how to warm mashed potatoes so that they taste and texture as delicious as freshly cooked mashed potatoes? Follow the steps below!
Step
Method 1 of 3: Warming Mashed Potatoes Stored in the Refrigerator or Freezer
Step 1. Thaw the mashed potatoes
To keep your potatoes as delicious as they are served, make sure you thaw the frozen potatoes first, especially since thawed potatoes will mix more easily with the cream when warmed. If you decide to warm the potatoes right away without defrosting them, at least don't add cream until the potatoes are warm and the texture has softened.
Step 2. Warm the potatoes in a saucepan
First, heat the heavy cream in a saucepan (don't let it boil!). After that, put the mashed potatoes in a saucepan with cream and mix well until all the potatoes are coated with cream; keep stirring until the temperature and texture of the potatoes are to your liking. If necessary, bring the cream back to a low heat, then pour it into the pot of mashed potatoes to hydrate the potatoes.
- Although it really depends on the amount of potatoes and the size of the pan you're using, it's a good idea to pour in some cream first (at least the amount of cream should be enough to cover the bottom of the pan).
- Use a kitchen thermometer to check the internal temperature of the potatoes; for health reasons, potatoes are safe to eat if the temperature reaches 73°C.
Step 3. Warm the potatoes in the pan
Pour enough cooking oil in a frying pan, then heat it on medium heat. Once the pan is hot, add the mashed potatoes to it. Press the mashed potatoes with a spatula until they are flat like a pancake to speed up the cooking process. Every now and then, stir and re-press the mashed potatoes until the temperature and texture are to your liking.
- Supposedly, cooking oil is able to hydrate the potatoes. However, if your mashed potatoes still look dry, add a little cream to add moisture to the potatoes.
- Use a kitchen thermometer to check the internal temperature of the potatoes; for health reasons, potatoes are safe to eat if the temperature reaches 73°C.
Step 4. Warm the potatoes in the oven
Preheat the oven to 176°C, then transfer the potatoes to a heatproof container; in the same container, pour enough cream to hydrate the potatoes. Cover the container tightly (you can also use aluminum foil). Once the oven has reached the desired temperature, place the container with the potatoes in it and cook the potatoes for 30 minutes. The cooking time and temperature required will depend on the amount of potatoes you warm. But generally, you need to check the condition of the potatoes every 5 minutes after 15 minutes of heating to make sure the texture and temperature are to your liking. If the potato's moisture seems to be decreasing, add more heavy cream to it.
Use a kitchen thermometer to check the internal temperature of the potatoes; for health reasons, potatoes are safe to eat if the temperature reaches 73°C
Step 5. Warm the potatoes in the microwave
Transfer the potatoes to a heatproof container; in the same container, pour enough cream to hydrate the potatoes. Cover the container tightly, place it in the microwave, and warm the potatoes over medium heat for a few minutes. After that, open the lid of the container, then stir and taste the potatoes. Repeat this process until the temperature and texture of the potatoes are to your liking.
Use a kitchen thermometer to check the internal temperature of the potatoes; for health reasons, potatoes are safe to eat if the temperature reaches 73°C
Method 2 of 3: Keeping Mashed Potatoes Warm
Step 1. Use a slow cooker
Grease the inside with butter, then pour in heavy cream or milk to taste. Add enough mashed potatoes, mix well, and set the slow cooker on LOW mode. You can serve warm mashed potatoes up to 4 hours later. Make sure you stir it regularly, at least once every hour.
Step 2. Make your own double-boiler pan
Transfer the mashed potatoes to a bowl, then cover the surface of the bowl with aluminum foil, plastic wrap, or a clean cloth. Prepare a frying pan or Teflon with a diameter larger than the diameter of the bowl, then fill the pan with enough water (make sure there is not too little water so the bowl floats, but not too much and it sinks). Bring the water to a boil, then lower the stove temperature as soon as the water boils. Place the bowl over the water, and stir the potatoes every 15 minutes until the temperature and texture are to your liking. If the water starts to evaporate and reduces but the potatoes are not warm enough, add a portion of the water.
Step 3. Turn the cooler into a heater
If you don't have an oven, try using a cooler; but instead of ice, fill the cooler with boiling water. Cover the surface of the bowl with the potatoes with aluminum foil, plastic wrap, or a clean cloth. Put the bowl in the box and close the box tightly. Stir the potatoes every 15 minutes until the texture and temperature are to your liking. If the temperature of the water in the box starts to drop, drain the water and add boiling water to it.
If your cooler is too small, put the mashed potatoes in a plastic clip and place the plastic clip containing the potatoes in your box
Method 3 of 3: Preparing Mashed Potatoes for Freezing
Step 1. Use the right raw materials
If possible, avoid types of potatoes that are too starchy because the starch content can ruin the texture of the mashed potatoes when frozen. Choose a more moist, juicy type of potato such as Red Bliss or Yukon Gold. Add plenty of cream, butter, or cream cheese to your recipe to keep the mashed potatoes moist even when frozen.
Step 2. Divide the mashed potatoes into small portions before freezing them
Prepare a baking sheet that has been lined with parchment paper (special paper for baking cakes), pour the mashed potatoes using an ice cream spoon or measuring spoon, then place the pan containing the potatoes in the freezer until the potatoes are completely frozen. After that, transfer the frozen potatoes to a plastic bag or other container available in your kitchen. Put the container or plastic bag back in the freezer and reheat the mashed potatoes whenever needed.
Step 3. Press your potatoes until they are flat
If you have limited space in your freezer, transfer the warm mashed potatoes to a small plastic bag clip (preferably, divide the potatoes in one-meal portions). After filling the plastic clips with mashed potatoes, roll out the plastic clips with a rolling pin (or press them by hand) until all the air inside is out. After that, close the plastic clip tightly and store the mashed potatoes in the freezer. Once the potatoes are completely frozen, reposition them to optimize the space in your freezer.
Tips
- If you plan to freeze your potatoes before reheating them, make sure your mashed potatoes also contain cream and/or butter (not just stock), especially since broth doesn't retain the moisture and texture of the potatoes when frozen.
- You can also replace butter, cream, and cream cheese with a variety of substitutes for dairy products.
- If you want to thaw and warm frozen potatoes more quickly, divide the mashed potatoes into small portions (preferably one meal), put them in a plastic bag, and freeze them in the freezer.
- Frozen potatoes do not need to be thawed before reheating. But at the very least, know that the heating process will go faster if the potatoes are thawed first; In addition, the temperature distribution will be more evenly distributed.
Warning
- The time and temperature it takes to warm up the mashed potatoes will depend on the amount of potatoes and the utensils you use. When reheating mashed potatoes for the first time, make sure you check the condition of the potatoes regularly to find out the most appropriate cooking temperature and time for you to use as a guide at a later date.
- It's best not to reheat frozen (or refrigerated) potatoes in a slow cooker.
