My family takes mashed potatoes seriously. It’s the one thing I dedicate the most attention to during the holidays, whether it’s Thanksgiving or Christmas. I have some hard-and-fast rules when making mashed potatoes.
First, they have to be made with Yukon Gold potatoes for the best flavor and texture. Second, the cooking water has to be properly salted while the potatoes are boiling. Adding salt afterward can make the potatoes taste salty without seasoning them as evenly, but salting the cooking water helps season the potatoes from the inside out. Then, the boiled potatoes have to be passed through a ricer, and there’s got to be at least two kinds of dairy, preferably three: butter, sour cream, and heavy cream.
Now, one mashed potato “rule” I ignore is the idea that you shouldn’t reheat them. The misconception is that reheating mashed potatoes ruins the texture, but that’s only if you reheat them the wrong way. Many people’s first thought is to throw them in the microwave and hope for the best, but that can leave you with dry edges and a cold center. Even worse, they can dehydrate in the oven if left uncovered. Reheat them in a dry pot on the stovetop? Don’t even think about it.
Credit: Simply Recipes / Getty Images
Why Reheating Mashed Potatoes Is Tricky
The key to reheating mashed potatoes is gentle heat. If you reheat them too quickly or at too high a temperature, they can lose moisture and become dry, stiff, or gluey.
Another issue to contend with is moisture loss. As potatoes sit and get cold, their texture can tighten, so when reheating, it’s important to add liquid as needed—milk, heavy cream, or even stock—until you reach your desired consistency. I like to add a little at a time so I don’t accidentally make the potatoes too loose. Some make-ahead mashed potato recipes specifically call for adding cream or milk before reheating to help restore a creamy texture.
The Best Way To Reheat Mashed Potatoes
If I’m reheating a small portion of mashed potatoes, my favorite method is to use a double boiler. All you have to do is set the potatoes in a heatproof bowl and place it over a pan of simmering water. You don’t want the water to touch the bottom of the bowl; the steam should do all the heating. Add a splash of milk or cream and stir occasionally until the potatoes are heated through. This helps the potatoes stay moist and heat evenly.
If you’re looking for a way to make a full batch of mashed potatoes in advance and reheat them before serving, the oven is your best friend. I love Ina Garten’s recipe for make-ahead mashed potatoes. Spread the mashed potatoes into a buttered casserole dish and refrigerate for up to two days. When you’re ready to serve, take them straight from the refrigerator and bake them in a 300°F oven for 30 to 40 minutes, covered tightly with foil, until heated through. Reheating them slowly in the oven helps them retain their creamy texture.
As long as you keep in mind that mashed potatoes, like people’s emotions during the holidays, need to be treated with care, you’ll be enjoying leftovers for days to come!
Read the original article on Simply Recipes