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!

I make them the day before, than an hour to 90 minutes before serving,
nuke them a little bit and throw thwem into the crok on warm. My
"warm" is pretty hot though, so you may want to give it a little more
time. Good luck!

-L.