Here's the deal on those spuds. When cooked potatoes are left out at room temperature or warmed up for a second time, they can take a toxic turn for the worst. Why? Warm temperatures promote the growth of the rare bacteria, botulism, that is commonly found in potatoes.
Potatoes lose their nutritional value if reheated. Even if you let them rest at room temperature for a long time they can actually become toxic and cause nausea or illness, and even food poisoning.
Reheat a Baked Potato in the Oven
Preheat the oven to 350°F and take the potatoes out of the fridge to reach room temperature. Place the potato on a baking sheet or directly on the oven rack to achieve a crispy skin—Bake for 15 to 20 minutes or until the potato is thoroughly heated.
Mashed potatoes, like other starchy dishes that are made with dairy (think: creamy casseroles, macaroni and cheese, scalloped potatoes), can develop a dry, gluey texture when reheated for too long, or at a temperature that's too high.
Place the potato in a microwave-safe dish and heat for two to three minutes, or until the potato is heated through. Learn more about how to microwave leftovers (without destroying them).
8) Spinach, Beets, and Celery
This trio of ingredients are some of the healthiest on this list—but also the most dangerous. According to the CDC, heat can cause these veggies to actually release carcinogens when they're being reheated for a second time.
Cases of botulism from foil-wrapped baked potatoes are rare, but they do occur. One example occurred in El Paso, TX, in 1994, the largest botulism outbreak since 1978.
To reheat boiled potatoes, preheat oven to 300°F. Place quartered or halved potatoes on a tray. Lightly grease potatoes with butter. Place tray in the oven for 12-15 minutes depending on size of potatoes.
Heat your oven to 400 degrees, spread potatoes on a sheet pan and cover them in tin foil. Re-roast them until they're warm all the way through, about 10-15 minutes. Remove the cover for another five to add crispiness.
NO! This is the wrong way to do it and is not food safe. Cooked starch foods like potatoes can grow germs if not kept either refrigerated and cold or hot over 140º F.
Potatoes often house Clostridium botulinum, the botulism bacteria. When they're cooked and not immediately stored in the fridge, spores of the bacteria can multiply. 6 Microwaving the potatoes won't kill the bacteria either, so your second-day potatoes could cause an upset stomach.
“When these are stored in the fridge, the starch in the potato is converted to sugar. When baked or fried, these sugars combine with the amino acid asparagine and produce the chemical acrylamide, which is thought to be harmful.”
Normal thorough cooking (pasteurisation: 70°C 2min or equivalent) will kill Cl. botulinum bacteria but not its spores. To kill the spores of Cl. botulinum a sterilisation process equivalent to 121°C for 3 min is required.
If a potato has become soft or mushy, you should throw it out. Though it's normal for potatoes to smell earthy or nutty, a musty or moldy odor is a hallmark of spoilage. Sometimes, a potato might have a blemish or bad spot on the inside that you can't see from the outside.
How does reheated rice cause food poisoning? Uncooked rice can contain spores of Bacillus cereus, bacteria that can cause food poisoning. The spores can survive when rice is cooked.
Fire up the oven to reheat roasted potatoes
To get those potatoes crisp again, Consumer Reports recommends reheating in a 400-degree oven, covering your potatoes with tin foil until warm, and then removing the cover for a final few minutes to allow the skin to crisp back up.
Reheated potatoes, rice, and pasta have more resistant starch, registered nutritionist Rhiannon Lambert explained. Resistant starch helps prevent blood sugar spikes and is more satiating, research suggests.
Make-ahead mashed potatoes are a great option for the holidays. You can do nearly everything — boil, peel, and mash; stir in milk and salt — up to two days ahead. Before serving, reheat. Adding butter at the last minute makes them taste freshly mashed.
So, what is the best way to reheat mashed potatoes? The best way to reheat mashed potatoes is to heat them covered in the oven at 350 degrees with extra milk and butter. Cook for 20 minutes or until warmed through. Don't worry if you don't have the time or means to heat your leftover potatoes in the oven.
Yes, it is safe to reheat mashed potatoes in the microwave. As long as the mashed potatoes are stored properly and reheated to an internal temperature of 74 degrees Celsius or 165 degrees Fahrenheit, then they are safe to serve.