Thank you everyone!

A tip for all.

Never freeze mashed potatoes that have sour cream in them. They turn into soup when defrosted.

Oh yes! I peel on Tuesday and store them in cold water. Then, I mash on Wednesday, using the Pioneer Woman Make-Ahead Mashed Potato recipe. They come out creamy and delicious and perfect on Thanksgiving.

Cook, mash or rice, and then don't touch. Finish the next day.

Bring to room temp, and then put on stove to reheat with warm milk/cream and butter.

I have reheated next day. I don’t put all the butter and seasoning in. Next day I add butter, milk and seasoning on stovetop. They taste great.

I have zero desire to peel and mash potatoes on Thursday. Can I make them ahead of time on Wednesday afternoon? Will they keep and reheat well? If so, what’s the best option for reheating them? Stovetop or in a Pyrex in the oven? Thanks!