Try this…precook thick sliced potatoes for about 20 minutes at 160°F. Drain off the water and immediately cool. Cover. Transport the potatoes to the church chilled, and then reheat in the kitchen in either the oven or by creating a large double boiler on top of the stove. Place the potatoes in a pot and cover, then put them into a much larger pot with water and boil the water, check the potatoes and stir slightly to distribute the heat throughout.

Once warm, add warm milk (never cold) and warmed or room temp butter, stir and serve. You could also do the first steps, then transfer batches of the cooled potatoes that have been pre-cooked into slow cookers, chill and bring to the event and reheat, adding in the liquids.

Personally, I think some of the dry or dehydrated mashed potatoes are so well done now I would just buy enough for the portions you need, boil water or half water and half milk, stir in and add fixings such as grated cheese, roasted garlic, etc.

This is a fun recipe to try out if you have large sauté' pans and can just make a loaded mashed potato. You could serve them right out of the cast iron skillets.

Refried Mashed Idaho® Potatoes with Pork Tenderloin