• Scrub potatoes. Peel and remove eyes. Cut into 1-inch chunks. Optionally, you can leave the skins on, if desired. Place the potato chunks in a large pot and cover with cold water (salted if desired).
  9 Medium Potatoes
• Bring to a boil over medium-high heat, then reduce the heat to simmer and cook until the potatoes are fork-tender (about 15-20 minutes).
• Drain the potatoes and transfer them back to the pot. Mash the potatoes using a potato masher or a ricer until smooth and free of lumps.
• In a 1-quart saucepan over medium-low heat, stirring occasionally, until butter is melted. Measure out 1/4 cup of the milk mixture; cover and refrigerate.
  ¾ Cup Milk, ½ Cup Heavy Cream, ½ Cup Butter, 1 Teaspoon Salt, 1/8 Teaspoon Pepper
• Add remaining milk mixture to the mashed potatoes and mix until well combined. Depending on the type of potatoes used, you may need to add a bit more milk to make them creamy. Adjust as needed to make potatoes smooth and fluffy.
• Season the mashed potatoes with salt and pepper to taste. Remember, you can always adjust the seasoning later.
• Allow the mashed potatoes to cool to room temperature. Once cooled, transfer the mashed potatoes to a large, airtight container.
• Refrigerate the mashed potatoes for at least 4 hours or overnight. This allows the flavors to meld and the potatoes to set.

Oven Reheating Method

• When ready to bake, Preheat your oven to 350°F (175°C). Spoon the mashed potatoes into a buttered 2-quart casserole dish. Reheat reserved milk mixture in microwave. Then pour milk mixture over potatoes.
• Bake uncovered 55 to 60 minutes or until potatoes are heated through. Just before serving, stir potatoes.

Slow Cooker Reheating Method

• Grease the slow cooker with a little butter or cooking spray to prevent sticking.
• Spoon the make-ahead mashed potatoes into the slow cooker.
• To prevent the mashed potatoes from drying out, add a small amount of warm milk or cream. Start with a few tablespoons and adjust as needed during the reheating process.
• Set the slow cooker to the low or warm setting. Avoid using the high setting to prevent the potatoes from drying or burning at the edges.
• Cover the slow cooker with the lid and allow the mashed potatoes to heat through. This typically takes 1 to 2 hours, depending on the quantity and thickness of the potatoes.
• Just before serving, give the mashed potatoes a final stir.

Microwave Reheating Method

• If the mashed potatoes seem a bit dry after refrigeration, you can add a splash of milk or cream to restore creaminess. Mix it in well.
• Cover the container with a microwave-safe lid, plastic wrap poked with a few holes for venting, or plate to help retain moisture and prevent splatters.
• Heat the mashed potatoes on medium power to ensure even reheating. Start with 1-2 minutes. If you are reheating the entire batch, it generally takes about 15 minutes total to reheat.
• After the initial heating, stir the mashed potatoes to distribute the heat evenly. Check the consistency, and if needed, continue microwaving in short intervals until they reach your desired temperature.
• Once heated through, remove from the microwave, give the hot potatoes a final stir. Season to taste, then transfer the potatoes to a serving bowl.
• Garnish with chopped fresh chives or parsley if desired.
• Serve the make-ahead mashed potatoes hot, and delight in the creamy, flavorful goodness with your holiday meal.