Thanks for that. Funny I will be making my whipped potatoes shortly, but I don't bake them. I'll just prepare them, let cool and put in the fridge until tomorrow.

Pioneer Woman gets rave reviews for those make-ahead mashed potatoes. I like to do the potatoes in the morning. This year I am trying a new recipe, which I shared on the Thanksgiving thread. I think they would be fine reheated, but I just finished making pies right now so will wait. I have 2 pumpkin and 1 apple streusel pie in the oven. My house smells so good!

I just did my make ahead mashed potatoes earlier today! Mine uses cottage cheese and sour cream - no milk or butter. The recipe calls for running the cottage cheese through a food processor to take out the lumps so it's smooth. My recipe also calls for finely chopped/minced onions, salt and pepper. When baked, the potatoes sort of "fluff up" and they are delicious. The only butter the recipe calls is to drizzle melted butter over the top before baking. I got the recipe from MIL years ago - don't know where it originated but dh says MIL has been making them that way for the holidays since he was a kid. And I agree - I love having the potatoes out of the way ahead of time.

I just finished making this recipe! I will take them to DB and DSIL tomorrow. They do TG and we do Easter. I made them for Easter a few years ago and everyone loved them so I’ve been making them for TG to take that burden off DSIL....the kitchen is busy as it is without adding peeling, cutting, boiling and mashing.

I use an electric mixer because i keep forgetting to but a masher. I mash for a few minutes over the stove then turn off the stove and just let them sit for a bit until no more steam. I would also suggest starting with 1/3 cup of half n half. Mine come out a little too creamy with 1/2 cup.

Happy Thanksgiving!

I just finished making Pioneer Woman's recipe, too! It's my first time, and I may have put in too much seasoned salt; hoping adding the extra butter tomorrow will calm it down.

I also prepped my green beans, Leanne Ely's Saving Dinner recipe, so tomorrow I just pop them in a sauté pan with a little butter and nutmeg for a couple of minutes.

Next I'm going to make mashed sweet potatoes (I know, I already have mashed potatoes, but Mom doesn't chew well these days and besides, I love my mashed sweet potatoes, they have just butter, salt, and a dash of maple syrup nom nom) and orange cranberry relish (also from Leanne Ely). Maybe I'll make the carrots from Cook's Magazine, too.

We arranged a mobility van to bring Dad to his house for Thanksgiving; he hasn't been home since his stroke in early August! The caregiver will be off, so I'll be there all day. I'm planning that DH will cook the turkey breast at home and bring it to Dad's.

I hope my brother remembers to get a pie!

That mashed potato recipe sounds divine. I discovered years ago that mashed potatoes can be made ahead and reheated with no one the wiser. It's a nice thing to get out of the way.

Like the Marlboro Man, my father won't touch cream cheese and would gag if he thought it was in his mashed potatoes...and he would know because he would never leave me alone long enough in the kitchen for me to sneak it in.

Fun2BHere, my father was the same way. Keep it plain and simple. Too funny that he doesn't leave you alone in the kitchen-well, funny to me; probably not so much to you!

What's the deal with not touching cream cheese?

I don't know about touching cream cheese but I'm the same way with mayonnaise. I have no idea why but I cannot stand for mayo and, for that matter, ketchup, to get on my hands! I dislike mayo unless it is mixed into something like tuna or chicken salad - I gag at the idea of spreading it on a sandwich. I do use ketchup on certain kinds of fries and burgers, but it absolutely must not get on my hands. I also cannot stand the smell of ketchup after eating - for instance, leftover ketchup on a dinner plate that is then left on the counter/sink or, when I open the dishwasher and there is a plate with ketchup on it. For some reason that smell makes me gag!

sorry, did not mean to sidetrack the conversation about yummy mashed potatoes!

I am trying a new (to me) recipe. It uses russet Baked potatoes, cream, and butter. So far they are easy and taste wonderful.

We will see how it works tomorrow...I may be killed, I know my mother is rolling over in her grave....

3-1/2 pounds Russet potatoes

2 cups heavy cream

8 tablespoons unsalted butter, divided

1-1/2 teaspoons salt

Chives, for serving

Instruction

Preheat the oven to 450°F and adjust an oven rack to the middle position.

Place the potatoes directly on the oven rack (alternatively, you can place them on a wire rack set in a rimmed baking sheet). Bake until very soft, 50 to 60 minutes, depending on the size of the potatoes. (Err on the side of overcooking rather than undercooking them.)

Remove the potatoes from the oven. While they are still hot, cut each potato in half lengthwise. Using an oven mitt or a folded kitchen towel to hold the hot potatoes, scoop out all of the flesh from each potato half into the bowl of a stand mixer fitted with the paddle attachment (see note on using a hand-held electric mixer). Break the cooked potato flesh down into small pieces using a fork, potato masher, or rubber spatula. Beat on low speed until completely smooth and no lumps remain, 1 to 2 minutes, stopping the mixer to scrape down the sides and bottom of the bowl as needed.

Meanwhile, in a small saucepan over medium heat, bring the cream and 6 tablespoons of the butter to a simmer.

Remove the bowl from the mixer stand and, using a large rubber spatula, gradually fold in the hot cream and butter mixture. It will take a few minutes to mix it all in; keep folding until the potatoes are smooth and creamy. Stir in the salt, then taste and adjust seasoning, if necessary. Transfer the mashed potatoes to a large microwave-safe bowl and cover tightly with plastic wrap (the bowl should be large enough that the potatoes don’t touch the plastic wrap). Refrigerate for up to 2 days. (DO NOT FREEZE)

To reheat, use the tip of a knife to poke about 10 holes in the plastic wrap knife, and microwave at medium-high (75 percent) power until the potatoes are hot, about 14 minutes, stirring halfway through the reheating time. Taste and adjust seasoning, if necessary. Transfer the mashed potatoes to a serving dish, top with the remaining 2 tablespoons of butter, and sprinkle with the chives. Serve hot.

Note: You can use a hand-held mixer instead of a stand mixer but the mashed potatoes won’t be quite as smooth. If you don't have either, you can pass the potatoes through a food mill or potato ricer and then whip by hand with a wooden spoon.

Perfect timing, thanks!