Step 1

Allow mashed potatoes to fully cool in the fridge.

Step 2

Freeze mashed potatoes in different portions to give yourself options. Use larger pans for family-sized servings or freeze in muffin tins or individual portions.

Step 3

Cook the potatoes uncovered at 350F for 20-30 minutes, stirring occasionally. About halfway through the heating, I like to add a few slivers of butter to the top of the spuds.

Step 4

(This works best if the mashed potatoes have thawed before reheating).Transfer the potatoes to the slow cooker and cook on low for 2-4 hours, stirring occasionally.

Step 5

Reheat in a microwave-safe dish, cooking for 5 minutes at a time. Stir in-between cooking, and add additional butter/cream if needed.

Step 6

(This works best if the mashed potatoes have thawed before reheating).Cook in a heavy-bottomed saucepan (like enameled cast iron) on low, stirring occasionally until warmed through (~20 minutes).