Don't have one but that might be an option with this horribly small
oven. I just don't have time to go shopping for one now. Thanks for
the advice.

On Wed, 24 Nov 2004 11:32:40 -0600, ravinwulf >
wrote:

>On Wed, 24 Nov 2004 12:18:22 -0500, wrote:
>
>>I am making this tomorrow for 30 people. There will also be stuffing,
>>asparagas, roasted eggplant, salad and the turkey and brisket.
>>
>>In the potatoes I plan to put roasted garlic, milk, cream cheese, some
>>rosemary and some sauted oinions. I have no idea of the proportions
>>yet, I never do until I make it and I've never made this,
>>
>>So, here is my question. Can I make it today for tomorrow and what is
>>the best way to warm it up. We have a built in wall oven that is too
>>narrow and inside will be the brisket warming in two roasting pans.
>>There is a little room on the sides if I turn the pans so the
>>"colapsable handles" go in head first, but only 5 inches. We have a
>>gas grill in the backyard and a microwave and the stove will be
>>available. We may have to heat up the asparagas and egglant.
>>
>>So, you can see the dilemmas. Any advice?
>
>I have heard from several sources that mashed potatoes do very well if
>made early in the morning and left in a crockpot on low; but I've also
>heard it depends on the crockpot. Some of the newer ones get too hot
>for it. Still, that might be an option if you have an appropriate one
>available.
>
>Regards,
>Tracy R.