Creamy, comforting mashed potatoes are a staple during traditional American holidays. Thanksgiving would not be the same without a heaping helping of mashed spuds topped with fresh butter or homemade gravy. But even with all the enjoyment you get from your yummy mashed potatoes the day you prepare them, you just can't eat the entire batch in one sitting. Some spuds are relegated to the status of "leftovers" and placed in the refrigerator or freezer. Do not worry, you can enjoy your mashed potatoes just as much in the days to come with some simple reheating instructions.
Microwave a giant batch of mashed potatoes at once if you have company. Using a microwave-safe bowl, wrap the top with cling film and poke several holes in it using a sharp knife or fork. Microwave the potatoes at 75 per cent power -- medium-high -- for about 14 minutes or until the potatoes are piping hot, stirring the potatoes at least once during the reheating period.
Create a makeshift double boiler if you do not wish to microwave the potatoes. Place the potatoes in a large, heat-safe bowl, such as metal or tempered glass. Pour a few inches of water in a large pot and place it on the stove to simmer. When the water is simmering, position the heat-safe bowl of potatoes atop the pot of simmering water. Be sure the bowl does not come in contact with the water. Stir often and allow the water to simmer until the potatoes are heated through.
Use your oven to reheat the mashed potatoes. Preheat the oven to 177 degrees Celsius. Place your potatoes in an ovenproof casserole dish. When the desired temperature is reached, place the potatoes in the oven, uncovered. Check the potatoes after ten minutes in the oven, stir and add milk if necessary to prevent them from drying out. Bake for another ten minutes.
Reheat your mashed potatoes on the hob if you have only 1 to 3 servings to reheat. Add the mashed potatoes and about 1 tbsp water or milk per serving to a non-stick frying pan. Cover the pan and heat over low heat, stirring occasionally, for 5 - 7 minutes.
Try something completely different with your mashed potatoes by turning them into potato pancakes. Start with 2 to 3 cups leftover mashed potatoes. Beat 2 eggs and mix with the potatoes. Add chopped onion or scallions to taste. Fry over medium-high heat in a small amount of oil, butter or cooking spray until the pancakes are golden brown. Serve warm with sour cream and applesauce, if you like.
Reheated foods often need additional moisture. Check your potatoes as they are reheating and add a small amount of water, milk or butter if necessary to prevent them from drying out.