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!

Make them just as you would normally, put them in a cassarole dish that
has a glass top. Refrigerate. Put them in the oven with the
turkey/ham/whatever for an hour (or so) till warm.
I did this for thanksgiving & they turned out just fine, cept I used a
glazed ceramic apple baker.