3 Ways to Reheat Mashed Potatoes So They’re Always Creamy and Delicious

There’s nothing quite like a bowl of creamy mashed potatoes—whether they’re served alongside a roast dinner, piled high on a Thanksgiving plate, or enjoyed as a comforting side on a chilly evening. But let’s face it: reheating mashed potatoes can be tricky. If done incorrectly, you might end up with a lumpy, dry, or crusty mess instead of the creamy, fluffy mashed potatoes you originally made. Fortunately, with the right methods, you can easily restore your mashed potatoes to their former glory.

In this article, we’ll show you 3 effective ways to reheat mashed potatoes so they’re just as creamy and delicious as when they were first served—no lumps, no dryness, just pure potato perfection.

1. Reheat Mashed Potatoes on the Stovetop (Creamy and Smooth)

Reheating mashed potatoes on the stovetop is one of the best methods for keeping them creamy and smooth. It allows you to gently warm the potatoes while incorporating moisture (like milk or cream) to restore their original texture.

How to Do It:

Step 1: Transfer the mashed potatoes to a large saucepan or skillet.
Step 2: Add a splash of milk or cream (about 1/4 cup for every 2 cups of potatoes) to the pan. You can also add a dollop of butter for extra richness and flavor.
Step 3: Heat over medium-low heat, stirring frequently to avoid sticking or burning. Gently fold the potatoes with a spatula or spoon to evenly distribute the heat.
Step 4: Keep stirring and adding small amounts of milk or cream until the mashed potatoes reach your desired consistency. Add salt and pepper to taste.

Why This Method Works:

The gentle heat on the stovetop allows the mashed potatoes to gradually warm up while absorbing the moisture, keeping them fluffy and creamy. Stirring helps to break up any potential clumps and ensures even reheating.

2. Reheat Mashed Potatoes in the Microwave (Quick and Convenient)

If you’re short on time or don’t want to dirty an extra pan, the microwave can be a great option for reheating mashed potatoes. With the right technique, you can get creamy, lump-free results without much effort.

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