I make them a day ahead. I store them in the fridge. When i need them i put them in a crock pot on low or warm and dont have to use up precious stovetop space.
On big cooking days, like Thanksgiving, I will cook and mash my potatoes ahead of time, keep them airtight in the refrigerator overnight, then cook them dry in a large stock pot over low heat to quickly warm them before adding HOT dairy/butter (I'll melt them together in a separate pot). You have the added benefit of allowing some of the moisture from the potato to cook off during the second cooking, allowing more dairy to be absorbed. They always work out for me. If you want full on, made-ahead mashed potatoes, you can try cooking them in the pot right before you serve them, adding a touch more dairy to loosen them up.
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