5.0
(1)
Your folders
Your folders
Export 1 ingredients for grocery delivery
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).
Your folders
food.com
5.0
(139)
25 minutes
Your folders
ayearofslowcooking.com
6 hours
Your folders
cooking.nytimes.com
4.0
(1.3k)
Your folders
bonappetit.com
4.3
(56)
Your folders
foodnetwork.com
4.8
(208)
20 minutes
Your folders
budgetbytes.com
10 minutes
Your folders
recipes.instantpot.com
5.0
(17)
18 minutes
Your folders
chefjeanpierre.com
Your folders
myrecipes.com
3.0
(1)
Your folders
saveur.com
Your folders
saltandbaker.com
5.0
(4)
20 minutes
Your folders
tastesbetterfromscratch.com
5.0
(171)
20 minutes
Your folders
webmd.com
Your folders
jocooks.com
4.7
(53)
20 minutes
Your folders
thechefrecipe.com
20 minutes
Your folders
simplycanning.com
5.0
(1)
Your folders
simplycanning.com
Your folders
sustainablecooks.com
3 minutes
Your folders
littlehouseliving.com