"aem" > wrote in message
ps.com...
>
> cybercat wrote:
> [snip]
> > 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 as late as you can, stick them in the oven to warm when it's
> available after taking out the turkey or ham or roast. The most
> important thing is that the Gravy must be piping hot. That's much more
> important than the spuds, at least at my house. After the first
> service, go reheat the gravy for those who want seconds. -aem
==============
I use a gravy thermos server for keeping my gravy hot on the table, and I
have good luck with that. I agree, the gravy must be hot.
>