HOW TO STORE AND REHEAT MASHED POTATOES If you have made mashed potatoes in advance, transfer them to a large bowl and cover with plastic wrap or an airtight lid (leaving at least an inch of space between the surface of the potatoes and the wrap/lid). Refrigerate for up to 4 days.  Then you can either reheat the potatoes as follows: Microwave: Poke a few holes in the plastic wrap and microwave the potatoes on 75% power until hot, stirring every 3-4 minutes. Crock-Pot: Transfer potatoes to a slow-cooker and heat on “high” for 1 hour, covered, or until hot. Instant Pot: Transfer potatoes to a pressure cooker and heat on the “warm” setting for 1 hour, covered, or until hot. Oven: Transfer potatoes to a large stockpot and heat, covered, at 350°F. for 30 minutes, or until hot. PERFECTLY SMOOTH MASHED POTATOES 5 lb. bag russet potatoes 1 stick butter ½ c. grated Parmesan cheese ½ c. sour cream ½ c. milk ¼ c. cream Kosher salt and p...