I usually cook the potatoes for mashed potatoes in my rice cooker and they're perfect. I keep them warm in there until I'm ready to serve and then mash. But, I didn't know how to make mashed potatoes ahead of time and keep them creamy and warm until serving time. Last night, I made them in the rice cooker, added a tiny bit more water to the sides, and turned it on. The residual steam kept the mashed potatoes creamy and hot for close to two hours. Perfect. This would only work, though, if you have the old fashioned rice cooker like I have where you add water to the sides. I don't know how it would work with the new fuzzy logic ones. This will make prepping for Thanksgiving so much easier.