That is proper, it is time to add much more of those luxurious fat to your mashed potatoes. Recipe developer JeanMarie Brownson suggests that you simply add milk or cream, or any dairy merchandise to keep away from drying up your previous mashed potatoes (by way of Martha Stewart). Why milk or cream reasonably than plain water? Properly, Science of Cooking explains the significance of including dairy merchandise to potatoes: The starches in a potato react in a different way to proteins in milk versus water. Whereas water makes the potato starches swell and turn out to be gluey, casein in milk limits the swelling and creates a smoother end.
This response is vital to bear in mind whenever you’re making your mashed potatoes and whenever you’re reheating them the day after. In the event you’re keen to reheat your mashed potatoes on the stovetop, a splash of milk or cream will nonetheless allow you to revive the creaminess of the potatoes from the day earlier than, per Martha Stewart. Nonetheless, if you’d like a fast and straightforward zap within the microwave, be certain that so as to add a number of milk and cream. Heating your leftover potatoes in small increments of time and stirring in between will even allow you to since microwaves are well-known for heating dishes inconsistently, per Comsol. If you’re fortunately digging right into a heat bowl of creamy leftover mashed potatoes as an alternative of a pile of dry, crumbly spuds, you will be glad you place within the further effort!
