Have you thought about making refrigerator (aka make-ahead) mashed potatoes? They keep very well for days in the refrigerator. I make them and freeze them in dollops for individual servings, then vacuum-seal them in FoodSaver bags. A great way to take advantage of potatoes when they are buy one bag and get one bag free...and you can't possibly consume that much - as another alternative use for the recipes. There have been many recipes posted recently (so scroll down the pages), but here's the one I use, and you'll find many by Googling - refrigerator mashed potatoes or make-ahead mashed potatoes. 5# potatoes (washed and used whole, or peeled - your choice) 6 oz. cream cheese 1 c. sour cream 1/4 c. butter Cook potatoes per usual, drain. Mash adding the remaining ingredients. Some recipes say these potatoes keep 10 days. Other recipes add chives, garlic, onion powder, etc. I tend to add those just before serving since some of the strong flavors can change when frozen, or intensify when refrigerated. -Grainlady

I would check the warranty 6, 10, 12 whatever it may be. If it's passed the warranty date I would not take a chance, I'd change them out. In the mean time I'd put a couple of watch dog alarms in the pan at least you would have a warning if they leak. They always seem to leak when they are not being used like the middle of the night or when your not home. I live in a condo and just last night at 4:30 in the morning, a unit owners leaked and needless to say his was passed the warranty date and did not have his alarm in the pan so he was unaware. This water leaked down to the garage from the 7th floor! Thankfully I do not live below anyone. When I changed out my tank I had the plumber install a FloodStop for a bit of added protection.

Thanks, everybody! I didn't think of it from a food safety point of view, and also didn't know what would happen texturally. Linda, that does not sound pleasant, and I'm glad to learn from your experience! I won't do it. Since my helpers are uncertain, I think I'll just make something else. Fawnridge, browning that many could take at least an hour, and I'm going to have so much to do, I don't know if I'll have time. ... Though.... Since I'd rather brown in the pan they'll be cooked in, I could try browning in the center of the roasting pan. I might be able to do six at a time that way. My kitchen will do most anything, but don't have a double burner that would work with it, just a big induction element. Veda Beeps, I appreciate your opinion, but I've made this recipe several times and it is certainly NOT better rewarmed. Still good, but not as good as the first day. I will say though that the short ribs I've gotten from my butcher are much leaner than others I've seen. Still rich, but I never get a scrapeable layer of fat they way I do with brisket.

Another thing i do-ahead is set the table, sometimes a couple days ahead. For some reason DH like ironing and presses the linens and table cloth, (lol). Then the table is a no-go zone and feels kinda good to have all ready even with some serving platers decided. Set around and in the middle. A bit of a refresher as to what we will serve in what. Also a reminder about a few candles to check for stock, and what room i have for fresh flowers. Usually tulips. My signature dish, for maybe 20 years now is a roasted mixed root and veg. Always a bit different and found some new varieties at the market this past week. I have 6 different sweet potatoes and 4 different baby winter squash and my garden produced jet black carrots this year. I prep all ahead, washed and in 3 bags to add easily as all have different cooking times but served in a favorite footed serving dish that sits above all others. Prepped the night before and cut each differently so i know what is what. The one thing i pay attention to as all other dishes are easy. The four thick different chubby radishes i bought will probably be mandolined paper thin and served early with a hummus....a pre-pre app. Need a light no bread appy. Cold smoked salmon also. Plated night before. With olives capers...dill.