Keeping Mashed Potatoes Hot

Every cook knows it gets a little frantic before Thanksgiving-type meals. There is so much to do and unfortunately a lot of it seem to be at the last minute.

But how would you like to make your potatoes a hour or so before the meal? Now you can if you own a crock pot.

Boil russet potatoes in an open sauce pan covered by 1 inch of water (I neither salt the water nor cut peel the potatoes at this stage).

When the potatoes are done, peel them (the peel easily lift off with the tip of a paring knife at this stage), place them in a ricer and rice them directly into your crock pot, which you have turned on low.

When they are riced gently stir in the melted butter and then most of the warmed half-and-half. Add salt and a little prepared horseradish (a yummy addition). Now add the remaining half-and-half but don't stir it in. Put the lid on, maybe cracking it ever so slightly, and keep it on medium. They should hold this way for at least an hour. When you are ready to serve, add the scallions and give it a gentle stir. NB: no new bowl is needed for the table, just remove the stone insert and serve directly from that.

Caveat: The more you stir, the more gluey your potatoes will get. Stir as gently and as little as possible.

MASHED POTATOES WITH SCALLIONS AND HORSERADISH

2 pounds russet potatoes, unpeeled and scrubbed
8 tablespoons (1 stick) unsalted butter, melted
1/2 to 1 teaspoon table salt
1/2 teaspoon ground black pepper
2 tablespoons prepared horseradish
1/4 cup grated fresh horseradish (optional)
3 medium scallions, green parts only, minced
1 cup half-and-half, warm

Place potatoes in large saucepan with water to cover by 1 inch. Bring to boil over high heat, reduce heat to medium, and simmer until potatoes are just tender (paring knife can be slipped into and out of potato with very little resistance), 20 to 30 minutes. Drain.

Set ricer over now-empty but still-warm saucepan (or warm crock pot). Spear potato with dinner fork, then peel off skin with paring knife; repeat with remaining potatoes. Working in batches, cut peeled potatoes into rough chunks and drop into hopper of ricer.

Stir butter into potatoes until just incorporated. Sprinkle salt and pepper over potatoes. Whisk horseradish and scallions into warm half-and-half; add mixture to potatoes and stir until just combined.

Serves 4