Another great timesaver on Thanksgiving is making your mashed potatoes the day before and reheating them in your slow cooker. You'll save room on your stove, too!
Make-Ahead Mashed Potatoes (serves 20)
10 lbs. Yukon Gold potatoes, peeled and quartered
milk, half and half, or heavy cream
salt and pepper
Put potatoes in a large stock pot and cover with a water - you may need to use two pots. Add about a tablespoon of salt (or divide it between two pots). Bring to a boil and cook until potatoes are tender. Save a cup or two of potato cooking water in case your potatoes are dry or your gravy needs it. Drain potatoes and keep warm.
I like to use a potato ricer, but you can also use a hand masher. I read once that it's best to add your milk/cream before you add your butter - it has something to do with the starch. Heat cream until warm and add, a cup at a time. Once the potatoes are starting to appear creamy, add butter, a half stick at a time. Add salt and pepper and more cream or butter as necessary. I don't hold back when it comes to Thanksgiving potatoes: it's heavy cream, butter, and lots of it.
Put potatoes in slow cooker crock and chill overnight. Reheat on low, and turn it to warm when the potatoes are hot. If they seem a bit dry, add a little warm milk or potato cooking water - but don't add too much!