Consider cooking the potatoes in chicken stock instead of water. Boil your potatoes in a pasta pot with a colander insert. Then when they’re cooked, simply lift the colander out of the pot to drain. No steam bath for you as you pour the boiling water into the sink! Also – keep a pot of mashed potatoes fluffy by placing a kitchen towel between the pot and the lid. It will absorb condensation, preventing water from dripping back into the potatoes. Consider having mashed potato add-ins such as pimento cheese, roasted garlic with olive oil and Parmesan, or crumbled cooked bacon. You may cook mashed potatoes a day early. Cool, cover the surface completely with parchment or wax paper and then refrigerate. To reheat, bring them to room temperature and reheat in a double boiler or a heatproof bowl set over a saucepan of simmering water.