Mashed Potatoes

Hi, this is Chef Carol at RainCity Cooking School. I love mashed potatoes, but it stresses me out to have the rest of my meal to get cold waiting for them to be done. Here is a stress-saving tip for you that I use in my own kitchen: when mashing those potatoes, I add a little extra liquid to make them slightly softer than I ultimately want. And don't forget the seasonings! Then, I pile the potatoes into an oven proof bowl, and put a foil tent over top. Use enough foil to cover about three quarters of the top, leaving an open space for a vent to let the steam out. Put the potatoes into a warm oven, at 160° to 170°. This is also a great place to warm your dinner plates and platters. The potatoes will hold as long as two hours this way, while you are finishing up the rest of your food preparations. When dinner is ready to be served, just whisk off the foil, give the potatoes a quick stir, and enjoy.