The Best Way to Reheat Mashed Potatoes

updated Oct 18, 2023
How To Reheat Mashed Potatoes: The Best, Simplest Method
Learn the best (and the fastest) way to reheat mashed potatoes without drying them out or making them sticky.


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Credit: Joe Lingeman

Mashed potatoes are the singular dish that makes me love the holidays, and I always insist that there be more than enough for leftovers to eat reheated or to become everything from breakfast bowls to pancakes. Reheating mashed potatoes is relatively easy, but there are two ingredients you can add to help avoid dried out, sticky potatoes. The key here is to make the leftovers taste more like freshly made mashed potatoes.

Quick Overview

The Oven Is the Best Way to Reheat Mashed Potatoes

Though you can totally put leftover mashed potatoes in the microwave or on the stove, the oven is our recommended method for the creamiest, pillowiest mashed potatoes. For the ideal oven reheat, move the potatoes to a baking dish and spread them evenly. Add cream, broth, or half and half along with butter, cover them, and then warm up low and slow at 350°F.

How to Reheat Mashed Potatoes in the Oven

  • Move the potatoes to a baking dish: Heating the potatoes in an even layer allows them to warm up faster with less drying out.
  • Add more cream and butter: More moisture and fat are the two secret ingredients to reheating any leftovers. For potatoes, reach for half-and-half or broth and butter.
  • Cover and heat low and slow: Cover the baking dish and set it in a 350°F oven alongside any turkey leftovers you might be reheating too. (They’ll take about the same amount of time.) This is really helpful if everyone is sitting down for seconds together.
Credit: Joe Lingeman

How to Reheat Mashed Potatoes in the Microwave

Okay, okay we get it. You (or your hungry relatives) may not want to wait for the oven. When all you want is mashed potatoes fast and you’re reheating food in the microwave already, try this:

  • Move the potatoes to a covered dish and heat them in the microwave at half-power for five minutes, stirring occasionally.
  • Once hot, stir well, and add additional dairy and butter, as needed.

PSA! Remember that all leftovers should be reheated to a minimum of 165°F and should be stored properly within two hours of cooking for safety.

How to Reheat Mashed Potatoes on the Stovetop

It can be tricky to reheat mashed potatoes on the stovetop because you can sometimes overstir (which leads to gluey potatoes), or understir (which leads to scorched pots). To avoid all this, try a double boiler approach:

  • Place the potatoes in a bowl (stainless steel works best).
  • Put the bowl above a pot of simmering water (about 1-2 inches) until heated through.

How to Reheat Frozen Mashed Potatoes

If you’ve frozen your mashed potatoes and want to reheat them, you can heat them up directly out of the freezer, or thaw them in the refrigerator first, using the methods recommended above. (If thawing, be sure to only leave them in there 3-4 days, as recommended by the USDA.)

Just be sure to add in more dairy or broth to get a creamier, fresher taste and texture.

How To Reheat Mashed Potatoes: The Best, Simplest Method

Learn the best (and the fastest) way to reheat mashed potatoes without drying them out or making them sticky.

Serves 4

Nutritional Info


  • 4 cups

    mashed potatoes

  • 1/2 cup

    low-sodium chicken broth, cream, or half-and-half

  • 1 tablespoon

    unsalted butter


  • Spoon or spatula

  • 8x8-inch baking dish

  • Aluminum foil


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  1. Heat the oven to 350°F. Arrange a rack in the middle of the oven and heat to 350°F.

  2. Move the mashed potatoes to the baking dish. Transfer the potatoes into a 8x8-inch baking dish and spread into an even layer.

  3. Cover the potatoes with the liquid and butter. Pour the broth, cream, or half-and-half evenly over the potatoes. Add the butter in dabs, spreading them over the top of the potatoes.

  4. Cover baking dish with foil. Cover the baking dish with a single layer of aluminum foil. Reheat in the oven for 30 to 35 minutes.