Okay so I'm probably overthinking this. SO needs to bring in a dish for potluck lunch tomorrow. He signed up for mashed potatoes...fine...I have everything ready to go.
So my question is about how to properly reheat these things for tomorrow? Lunch isn't until 12pm. I know that potatoes and garlic, both of which are in this recipe, come with a risk of botulism if left out at room temperature too long...how should he re-heat these things in time for lunch?
There is no oven at his job, but he can bring in a crock pot.
He suggested if I was worried about it to make them tomorrow morning early and he'd just keep them on low (or warm?) in the crockpot until lunch time. Or I could make them tonight and then he can put them cold in the crockpot tomorrow morning on low until lunch time? (He can just plug in the crockpot in his office)...3-4 hours they should get hot enough. But again I wonder about how long the potatoes might be in the "danger zone" of food temps.
Like I said, I might be overthinking this. tl;dr should I make this giant batch of mashed potatoes tonight or tomorrow morning, and how should he store them until lunch time? I have only ever made mashed potatoes RIGHT before serving and in our family there aren't usually leftovers :D So this whole prep ahead of time thing, weird.
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