HOW TO STORE AND REHEAT MASHED POTATOES

If you have made mashed potatoes in advance, transfer them to a large bowl and cover with plastic wrap or an airtight lid (leaving at least an inch of space between the surface of the potatoes and the wrap/lid). Refrigerate for up to 4 days.  Then you can either reheat the potatoes as follows:

Microwave: Poke a few holes in the plastic wrap and microwave the potatoes on 75% power until hot, stirring every 3-4 minutes.

Crock-Pot: Transfer potatoes to a slow-cooker and heat on “high” for 1 hour, covered, or until hot.

Instant Pot: Transfer potatoes to a pressure cooker and heat on the “warm” setting for 1 hour, covered, or until hot.

Oven: Transfer potatoes to a large stockpot and heat, covered, at 350°F. for 30 minutes, or until hot.

PERFECTLY SMOOTH MASHED POTATOES

5 lb. bag russet potatoes

1 stick butter

½ c. grated Parmesan cheese

½ c. sour cream

½ c. milk

¼ c. cream

Kosh...