Assemble mashed potatoes and bread crumbs in a baking dish the day before, then cover with plastic wrap and refrigerate overnight. Bake, uncovered, at 425F for 10 min. Cover with foil, then bake until warmed through, about 20 more min.
Originally published in the Today’s Parent December 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen. Photo: Roberto Caruso.