The mashed potatoes are still wonderfully creamy even after being refrigerated for a few days and reheated in the microwave. Preheat oven to 450°F. Pierce each potato a couple of times using a fork.
Don't despair -- there's an easy trick to make your mashed potatoes richer and smoother: cream cheese. Next time you're peeling potatoes for mashing, check your fridge to see if there's a block of ...
The mashed potatoes are still wonderfully creamy even after being refrigerated for a few days and reheated in the microwave. Creamy No-Fail Make-Ahead Mashed Potatoes, from Food & Wine Magazine.
I love making mashed potatoes without milk for some easy comfort food. My recipe always turns out creamy, fluffy, and incredibly satisfying for a classic side that adds warmth and flavor to any meal!