|
|
Kay 12/05/15 |
I am responsible for prepping 400+ holiday dinners to be delivered to shut-ins beginning at 10 a.m. I have had volunteers peel potatoes the day before & then I have come in at 4 a.m. to begin cooling/mashing them & then holding them in a warming cabinet until ready to serve. This is too time consuming on the day of the meal! I want to mash them the day before & hold them in fridg overnight, but have had little success with this because the potatoes get too brown & dry when I reheat. Any suggestions? Thanks in advance! |
ellen 12/06/15 |
The freezable, holdable mashed potatoes on this site would work for you. However, If you think about twice baked potatoes- there are little foil "potato skin" dishes, the potatoes couold be completely done the day before and the dusting of cheese across the top will allow trouble free reheating the day of. |
Kay 12/13/15 |
Thank you! I will try both suggestions! |