Rachael Ray’s genius method for preparing mashed potatoes ahead of time is a total game-changer.

Let’s be honest: holiday cooking can be incredibly stressful. From picking the right recipe to making sure everything tastes great, home cooks are juggling a lot in the lead-up to the big day—timing the dishes just right being one of the most crucial aspects.

Thanksgiving in particular can feel like a juggling act, with everything cooking at different times and temperatures. The turkey is slow-roasting all day, veggies are tossed in at the last minute, and then there are the mashed potatoes.

It’s easy to forget how quickly mashed potatoes cook. Once you’ve peeled and boiled them, they’re almost done; you just need to mash and season. But too often, we rush to prepare them last-minute, leaving them to get cold and clumpy in the pot. And nobody wants to eat mashed potatoes that are cold and slimy.

Rachael Ray’s Trick for Keeping Mashed Potatoes Warm Through the Day

Thankfully, our go-to, no-nonsense home cook, Rachael Ray, has the simplest solution for keeping mashed potatoes warm throughout Thanksgiving day.

"Just keep your mashed potatoes in a bain-marie, or water bath, with a lid on top, and they’ll stay warm for hours—really, even days," Ray explained in an interview with Dinogo while promoting her collaboration with Home Chef.

The process is incredibly easy. First, prepare your mashed potatoes using your go-to recipe. Then, grab a larger pot or pan (big enough to fit your mashed potato pot) and fill it with about an inch of water. Bring the water to a simmer on the stove, then place the lid on the mashed potato pot and gently set it into the simmering water bath. Keep the stove on low and let the water maintain a gentle simmer, keeping your potatoes warm as long as needed.

Not only will the water bath keep your mashed potatoes warm, but it’ll also keep them light and fluffy. No more worrying about someone asking, "Do you remember that Thanksgiving when the potatoes were ruined?"

And here’s another tip for keeping your gravy perfect too.

Along with her mashed potato trick, Ray also has a great tip for the essential companion: gravy. On Thanksgiving, there’s no such thing as too much gravy—some plates are practically drowning in it.

Since everyone’s passing around the gravy boat, make sure you’ve got enough to go around. Ray advises that turkey drippings alone won’t cut it. Always prepare a base gravy, to which you can later add the drippings—or just use the base gravy and save the drippings for leftovers.

This approach allows you to make your gravy ahead of time and simply reheat it on Thanksgiving for a much easier prep. You might end up with some extra gravy, but at least you’ll have more than enough to keep your guests satisfied.