I am taking mashed potatoes to a party and need to reheat them when I get there. Is it better to reheat in the oven in a large steamer pan or on the stove in a big saucepan or Dutch oven?

Reheating mashed potatoes effectively depends on maintaining their creamy texture while heating them evenly. Here’s a comparison of your options:

Oven in a Steamer Pan

• Pros:
• Heats evenly with less direct stirring, reducing the risk of sticking or overcooking.
• Keeps them warm for an extended time if held at a low temperature.
• Allows you to reheat large quantities efficiently.
• Cons:
• Takes longer than stovetop reheating.
• Requires careful monitoring to avoid drying out (cover tightly with foil or a lid and add a splash of milk or cream to retain moisture).

Stove in a Large Saucepan/Dutch Oven

• Pros:
• Faster than oven reheating.
• Allows you to stir frequently, which ensures even heating and can help adjust the consistency by adding cream, butter, or milk if needed.
• Cons:
• More prone to sticking or scorching if not stirred consistently.
• Can be tricky for very large quantities as the bottom heats faster than the top.

Recommendation

If you’re serving a large group and have access to an oven, a steamer pan is typically more convenient and provides consistent results. If you’re in a hurry or have smaller quantities, reheating on the stovetop in a Dutch oven with frequent stirring works well. Regardless of the method, consider adding a bit of butter, milk, or cream while reheating to enhance the texture and flavor.