Whoever told you to throw away mashed potatoes because they aren't good the next day be sure to thank her and abruptly steal hers and take them home.

You see its no only easy to revive a mashed potato but quite possibly make it even better than it was the day before. you will see later why this became an inferior design and not launched on my blog page but it was only temporary and easily saved!

You see if next day mashed potatoes  were bad then why is Bob Evans selling them by the gross load? They sell for approximately 4-6 $ per Lb. depending where you go.

On medium to high heat start warming them and continue chopping them down as they heat.
At this point you will add a little salt by sprinkling it over the surface lightly.  The potato will have sucked up that salt flavor sitting in the fridge..but not completely so watch your amount. If you hear your potatoes starting to sizzle its time to add the next ingredients!

If you have the following on hand great! If not we will use substitutes.  Sour Cream or Plain Yogurt, Milk or Milk..sorry no water!  First the Sour Cream or Yogurt...

Most important of all be sure to have a back up crew to help with the clean up..

After blending in the sour cream I then make a hole in the center to add milk. You will add about 1/4 of a cup to 1/2. Start with the former. If they seem too dry later then add a little more.  You want your potatoes to look a little wet but not runny.  They will dry out again while cooking and some of your liquid will disappear but not a lot so err on the side of caution by adding too little over too much.

Now we have a waiting game for the potatoes to finish heating all the way through....I add a little ground pepper...

You of course do not have to add additives either. Its up to you to now prep them however you like.  Because as soon as they are warmed through, they are revived and delicious and maybe better than before and definitely ready to eat!  BONA POTATA!

Oooops...yeah here is where the "inferior design" came in.  I tipped the sour cream to spoon some into the pan and half the contents dumped in.  It should have been about 2 heaping tablespoons to about 1 pound of mashed potatoes.  Here in the photo on the left there is half a large container sitting there.  But to save this I can skim off the top and put it back into the container. Saved!

Now that the sour cream is safetly put away...from everyone, using your spoon/spatula start mixing the Sour Cream or Yogurt into the potatoes.

Slowly turn your potatoes and milk together until you have a creamy like consistency like below.  You will notice my potatoes look much lighter here now and that is because I was taking the previous photos in a dark kitchen...I snapped on the light at this point but chalk that up to another inferior design...when taking photos of food use a lot of light. CHECK!

HEY! Who threw all that cheese in there....I wouldn't do such a....ok yeah I did....and why not? Ever had a baked potato with sour cream and cheese and...?  Yep now you can add things that make them yummier....cheese, bacon bits. For those of you who didn't know that I hate bacon...sacrilegious I know but there it is;  you can use turkey bacon too which I do like.  However one of the things I do not care for is the bacon flavor in anything.  So even substituting turkey bacon would work for some of you but not for me.  So we have cheese and ground black pepper plus sour cream.  You can also add chives if you like or a dash of onion/ garlic powder to add flavor without the bits of onion/garlic.