cybercat wrote:
> This year, I really want to avoid the last minute flusters.
>
> However, I want everything to be really good.
>
> On the good side, I am only cooking for 4--but of course we have to have
> enough leftovers for everyone to take home.
>
> 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.

Gently blend your mashed potatoes with well caramelized onions. With
wet hands form into patties (about 3" diam x 3/4" thk), coat with egg
wash and fine cracker crumbs or matzo meal. Gently fry potato patties
in vegetable oil until golden brown on both sides. Place patties in
fridge until time to reheat... reheat on a sheet pan in med oven.
Caramelized onions may be omited, but why...