Gal Called J.J. wrote:
[snip]
> Well, I didn't do this for Christmas, but finally got around to
> trying it this past Sunday, served with fried chicken and milk gravy.

> We had five people eating dinner that night -- everyone loved the
potato
> method and fortunately I had a copy of the recipe to hand out. The
spuds
> didn't taste reheated at all; they were a little caramelized on the
> edges, but I like that. I'll definitely do this again...
[snip]
Interesting. If I have too many last-minute things to do I like to get
a guest, especially a young one, to mash the potatoes. But it's good
to know about this method.

Sometimes I have chicken fat from the tops of jars of homemade stock.
You could melt that and use it in place of the butter, especially for a
fried chicken dinner.

-aem