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Can I make mashed potato in advance and put in the fridge for use later?

asked by Tom Ellingham almost 6 years ago
11 answers 9808 views
6eb27e5d f317 4cf7 8b7a 2782bb7d92c2  title01
added almost 6 years ago

I'd say try to avoid it at all costs -- something about the fridge makes the potatoes tend to get gummy and watery, even if you add a little more hot cream to the mix when you reheat. If you're trying to free up some cooking time before serving a holiday meal, you can try a marvelous trick for keeping mashed potatoes warm -- use a slow cooker. Put the smashed taters into the cooker on its lowest setting and serve right out of the pot. Good for holiday buffets, so long as there's an outlet nearby.

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pierino

pierino is a trusted source on General Cooking and Tough Love.

added almost 6 years ago

Answer is a flat out "No" unless you are doing it for purposes other than creamy mashed potatoes.

B9464ce6 76f7 41db a563 e5ad504521bf  2016 04 05 23 37 37
added almost 6 years ago

Pierino are you saying do not put them in the fridge unless you have made mashed potatoes and then it is ok? We used to pipe mashed potatoes from a pastry bag and we would wrap them in plastic wrap and put them in the fridge for the later service. We would pop them in the steamer still wrapped and they would come out fluffy and creamy. Sometimes we would have to add a little milk or cream but they were every bit as good. What you want to be careful of is overheating them and scorching the milk so if you microwave them don't over do it. Honestly though I think they are still best made and then eaten.

73cd846c b69c 41fe 8f8b 7a3aa8dd3b93  desert
added almost 6 years ago

Thirsch. It's nice to see someone who is willing to admit reheating cooked food. Most people on here just try so hard to be godly about everything they say yet would never admit it. People, the restaurant industry could not survive without par cooking, precooking and prepping in advance. It's just the way it is. Serving food in large quantities requires us to make mashers in advance. It's a starch and a side dish. Keep the godlyness for the entree'.

73cd846c b69c 41fe 8f8b 7a3aa8dd3b93  desert
added almost 6 years ago

Pierino should quit pretending. I have read his blog and there is no way he has been a proffesional but sure likes to act like it.

B9464ce6 76f7 41db a563 e5ad504521bf  2016 04 05 23 37 37
added almost 6 years ago

Anyone, while I admire your candor and don't disagree with you about restaurants, I have to say I am not here to debate what someone is or is not. What I do know is pierino has posted some wonderful recipes and has a great sense of humor to go with it. He has great cooking knowledge and is usually right on. And yes sometimes what we talk about here on food52 is in a utopian kitchen and world but what the hell, we can dream can't we.

6eb27e5d f317 4cf7 8b7a 2782bb7d92c2  title01
added almost 6 years ago

Thanks Thirschfeld. Couldn't have said it better myself.

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added almost 6 years ago

Thank you all for your responses, I only ask as I have had some very nice reheated mash potatoes reheated, although on recollection they certainly weren't fluffy, more like a paste, although very pleasant nonetheless!

401c5804 f611 451f a157 c693981d8eef  mad cow deux
pierino

pierino is a trusted source on General Cooking and Tough Love.

added almost 6 years ago

Depends on your definition of professional. But pierino can spell it as well as anyone. Of course anyone can make a mistake.

73cd846c b69c 41fe 8f8b 7a3aa8dd3b93  desert
added almost 6 years ago

Sorry to all for my rudeness, but an answer like "Flat out no" I thought deserved a ripping.

B9464ce6 76f7 41db a563 e5ad504521bf  2016 04 05 23 37 37
added almost 6 years ago

not a problem anyone