Mashed potatoes are not nearly as good reheated, but I wouldn't even consider throwing them out. Make little balls out of them, roll in bread crumbs, and fry. Or add some flour and egg, roll into snakes and cut for poor man's gnocchi. It'll be dense and chewy, but so what. It's still damn good with plenty of butter and herbs.

HI,

I try to make just enough mashed potatoes for a meal, because I dislike warmed over mashed potatoes.

For holiday dinners with a lot of last minute work to do. I will start cooking potatoes an hour before they will likely be served. Instead of draining the potatoes in the sink, I use a Chinese wire scoop to drain and move the potatoes into my KitchenAid bowl. The potatoes are mashed and seasoned. I will leave the *paddle in the mixing bowl, dismount from the mixer and cover the top with foil. I put the bowl back in the potato water set to simmer to keep the potatoes warm. The potatoes will taste fresh for about two hours, though by then they have already been served and eaten.

*If the potatoes look like they need a little more beating before serving, the paddle is already there ready to hook up. It saves having to clean a crusted over paddle in the last minute flurry.

Regards,