When mashed potatoes are on the menu, I like to make them first and put them in my slow-cooker. I put the cooker on the sideboard, set it on low, and finish preparing the meal. When I’m ready to serve, I spoon just enough potatoes into a serving bowl for one pass around the table. Seconds and thirds remain in the slow-cooker, steaming hot and at the ready.
Rachel W. N. Brown, Mt. Sidney, VA