Mashed potatoes are a classic comfort food that can elevate any meal. Whether you're serving them with roasted chicken, grilled steak, or simply a dollop of butter, they're sure to be a hit. But what if you have leftover mashed potatoes? Don't despair! There are plenty of ways to reheat them so they're just as delicious as when they were first made.
This article offers three methods for reheating mashed potatoes: the stovetop method, the oven method, and the microwave method. Each method has its own advantages and disadvantages, so you can choose the one that best suits your needs. The stovetop method is quick and easy, but it can be difficult to evenly heat the potatoes. The oven method takes a bit longer, but it results in evenly heated potatoes that are crispy on top. The microwave method is the fastest and easiest, but it can make the potatoes dry and rubbery.
In addition to the three reheating methods, this article also includes three recipes for using leftover mashed potatoes. The first recipe is for mashed potato pancakes, which are a great way to use up leftover mashed potatoes and make a delicious breakfast or brunch. The second recipe is for mashed potato soup, which is a creamy and comforting soup that's perfect for a cold day. The third recipe is for mashed potato casserole, which is a cheesy and flavorful casserole that's perfect for a potluck or holiday dinner.
SOUR CREAM MASHED POTATOES
Steps:
- Cut the potatoes into 1-inch cubes and place them in a large pot. Cover the potatoes with cold water and add enough salt so the water tastes quite salty. Bring to a boil, then lower the heat and simmer, uncovered, for about 10 to 12 minutes, until the potatoes fall apart easily when pierced with a fork.
- Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
- As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disc/blade over a glass bowl. Process the potatoes through the food mill, turning the handle back and forth to force the potatoes through the disc. As soon as the potatoes are mashed, slowly whisk in enough of the hot milk/butter mixture to make the potatoes very creamy. Add 2 teaspoons of salt and the sour cream and pepper and whisk to combine. Taste for seasoning and serve hot.
TRUFFLED MASHED POTATOES
Steps:
- Peel the potatoes and cut them in 1-inch chunks. Place them in a large, deep saucepan, cover with water, and bring to a boil. Lower the heat and simmer for 20 to 25 minutes, until very tender. Drain and return the potatoes to the saucepan.
- Meanwhile, heat the half-and-half and butter in a small saucepan over medium heat until the butter melts. Off the heat, add the truffle butter and allow it to melt. If the butter doesn't melt completely, heat the mixture slightly but don't allow the truffles to cook! With a hand mixer, beat the hot potatoes in the pot until they are broken up. Slowly beat in most of the hot truffle cream, the Parmesan, 2 1/2 teaspoons salt, and 1 teaspoon pepper and beat until the potatoes are thick and smooth. (You may have some truffle cream left over - reserve it for reheating.)
- To keep the potatoes hot or to reheat them, place them in a heatproof bowl set over a pot of simmering water. Heat slowly, adding more truffle cream if the potatoes get too thick. Season to taste and serve hot.
CLASSIC MASHED POTATOES
Provided by Ina Garten
Time 28m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Peel the potatoes, cut them into 1-inch cubes and place them in a large pot of boiling salted water. Simmer uncovered for 10 to 12 minutes, until the potatoes are tender. Drain the potatoes in a colander and then return them to the pot.
- Meanwhile, heat the milk and butter in a small saucepan until the butter is melted.
- Using a hand held mixer, break the potatoes up and at low speed slowly add the hot milk/butter mixture to make the potatoes very creamy. Add the sour cream, 2 teaspoons of salt and the pepper and whisk to combine. Serve hot.
MAKE-AHEAD GOAT CHEESE MASHED POTATOES
Provided by Ina Garten
Categories side-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Place the potatoes, garlic, and 1 tablespoon of salt in a large pot with enough water to cover the potatoes. Bring to a boil over high heat, reduce to a simmer, and cook for 20 to 25 minutes, until very tender.
- Drain the potatoes and garlic and process them together through a food mill fitted with the coarsest blade set over a bowl. While the potatoes are still hot, stir in the goat cheese, butter, sour cream, half-and-half, 4 teaspoons salt, and 2 teaspoons pepper, until smooth.
- Pour the mixture into a 9-by-12-by-2-inch oval baking dish, smoothing the top. Sprinkle the Parmesan on top and bake for 30 to 40 minutes, until lightly browned. Serve hot.
GARLIC MASHED POTATOES
Steps:
- In a small saucepan, bring the garlic and oil to a boil, then turn the heat to low and cook uncovered for 5 minutes, or until the garlic is lightly browned. Turn off the heat and set aside. The garlic will continue to cook in the oil.
- Meanwhile, place the potatoes in a large pot of salted water, bring to a boil, and cook for 15 to 20 minutes, until the potatoes are very tender. With a slotted spoon, remove the potatoes from the water, reserving the cooking water, and remove the garlic from the oil, reserving the oil.
- Process the potatoes and garlic through a food mill fitted with the medium disk. Add the reserved olive oil, 2 teaspoons of salt, the pepper, cream, and 3/4 cup of the cooking water to the potatoes and mix with a wooden spoon. Add more cooking water, if necessary, until the potatoes are creamy but still firm. Season, to taste, and serve hot.
PARMESAN SMASHED POTATOES
Steps:
- Place the potatoes and 1 tablespoon of salt in a 4-quart saucepan and add cold water to cover. Bring to a boil, lower the heat and simmer covered for 25 to 35 minutes, until completely tender. Drain.
- In a small saucepan, heat the half-and-half and butter.Put the potatoes into the bowl of an electric mixer fitted with a paddle attachment and mix the potatoes for a few seconds on low speed, to break them up. Slowly add the hot cream and butter to the potatoes, mixing on the lowest speed (the last quarter of the cream should be folded in by hand). Fold in the sour cream, Parmesan cheese, the remaining salt, and pepper; taste for seasoning and serve immediately. If the potatoes are too thick, add more hot cream and butter.
Tips for Reheating Mashed Potatoes:
- Use the Right Method: Different methods yield different results. Microwaving is quick but can make the potatoes dry, while the stovetop method provides even heating. The oven is ideal for large batches and crispy tops. - Add Moisture: Mashed potatoes tend to dry out upon reheating. To prevent this, add some milk, cream, or butter before reheating. You can also sprinkle some water or broth over the potatoes. - Stir Gently: Avoid over-stirring the potatoes as this can make them gluey. Stir gently to combine the ingredients and prevent lumps. - Check the Temperature: Ensure the potatoes are heated thoroughly before serving. Use a food thermometer to check the internal temperature, which should reach at least 165°F (74°C).Conclusion:
Reheating mashed potatoes successfully requires the right technique and attention to detail. By following the tips mentioned above, you can bring back the creamy, fluffy texture and delicious flavor of freshly made mashed potatoes. Whether you prefer the convenience of the microwave, the gentle heat of the stovetop, or the crispy goodness from the oven, there's a method that suits your needs. Experiment with different techniques to find the one that works best for you and enjoy perfectly reheated mashed potatoes every time. Remember to add moisture, stir gently, and check the temperature to ensure optimal results. With these tips in mind, you can turn leftover mashed potatoes into a delightful and satisfying meal.
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