On Wed, 20 Dec 2006 18:34:39 -0500, "cybercat" >
rummaged among random neurons and opined:

>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!
>
I make a dish called "Chantilly Potatoes" that I make a day or two
ahead and the potatoes are just fine. I'd modify it for your use by
leaving out the cheese (the "trick," IMHO, is the cream, which both
enriches the potatoes and seals them):

@@@@@ Now You're Cooking! Export Format

Chantilly Potatoes

vegetables

4 whole potatoes; quartered
3 tablespoons butter
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
salt
pepper

Boil potatoes until tender. Mash with butter and 1/4 cup cream. Season
with salt and pepper. Whip the remaining 1/4 cup cream until stiff.
Spread mashed potatoes in a greased 1-1/2 quart baking dish. Spread
whipped cream over the mashed potatoes; sprinkle with grated Parmesan
cheese. Bake at 475 degrees until the cheese melts and the top is
golden brown, about 20 minutes.

Contributor: Elizabeth Powell

Yield: 8 servings

Terry Pulliam Burd

--
"Most vigitaryans I iver see looked enough like their food to be
classed as cannybals."

Finley Peter Dunne (1900)

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