1 recipe creamy mashed potatoes (see recipe)
3/4 to 1 cup whole milk, heated until hot
After making the mashed potatoes, rinse and dry the potato cooking pan and return the potatoes to the pan. Add enough of the milk to cover the potatoes in a thin layer. If your pan is wide, you may need a little more milk. Make sure the puree is covered completely. Then cover the pan with the lid and set the potatoes aside for up to 4 hours.
To serve: Over medium heat, cook the puree, blending in the layer of milk and then stirring often, for 3 to 5 minutes or until the puree is heated through. Serve at once. Sheryl Julian and Julie Riven.