How do I keep mashed potatoes creamy and not dry if I need to make them 1 day in advance?

I make mine a day ahead and put them in a slow cooker on warm the day of the meal. It really helps save stove top space.

You can make them ahead and stash them in the fridge. When you're ready to serve, reheat them in a saucepan over low heat, stirring now and then and adding small amounts of butter, milk or cream as needed to keep them from drying out.