cybercat wrote:
[snip]
> Is there a way to make homemade mashed potatoes ahead of time and have them
> be just as good? Or is that the one thing, along with the bread, that I need
> to do just before serving? I'm using russets if that matters. Thanks!

Make them as late as you can, stick them in the oven to warm when it's
available after taking out the turkey or ham or roast. The most
important thing is that the Gravy must be piping hot. That's much more
important than the spuds, at least at my house. After the first
service, go reheat the gravy for those who want seconds. -aem