In article >,
Stan Horwitz > wrote:

> In article >,
> "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. Thanks!
>
> Sure. Just cook the mashed potatoes the day before. Make them a bit dry,
> then a few minutes before you're ready to server, add a bit of milk and
> butter, put them in a microwave safe serving bowl, nuke for a few
> minutes, stir thoroughly, then nuke a few more minutes

I agree...

I've personally never had an issue eating leftover refrigerated mashed
potatoes that way. Reheated with the "extras" and mixed well, they are
just as good.

Personally, I'm doing whipped butternut squash instead and I have every
intention of doing those the day ahead. <G>
--
Peace, Om

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