— Kathleen Ciolek

Okay, so I don't know, uh, how far your commute is, what you're traveling in or whatever. So what I would do is I would make them however you make vegan mashed potatoes, and then I would put them in, uh, I would put them in a cast iron pot. If you have one that has a top to it because cast iron retains heat better, then now bear with me here. I would put it into a double brown paper bag, and then I would close it shut and put it into a cooler. And this way you will retain the original heat. I'm not sure if you want to reheat them in an oven or if your host will be having a warming oven for you to use, but yes, uh, what you could do is make a very small batch of the potatoes and see how they would do, uh, you know, being out on a, on a countertop for a while. Uh, but I think that would work. I've taken mashed potatoes. There's nothing quite like eating them fresh, uh, out of your own kitchen, but, uh, in a pinch they work beautifully. And I have a sense that when you make these beautiful, um, vegan mashed potatoes, people will rave about them. So, uh, for those of you who, uh, visit friends and bring your vegan dishes, the vegan dishes are usually the things that are eaten and admired first. So good luck with those potatoes. Also, it depends on what kind of potatoes you're using. I don't know what kind of potatoes you're using. If you use something like a, um, a baked rued potato, they happen to love, um, plant milk, uh, vegan creams, uh, vegan butters and things like that. They'll just absorb all of the flavors and the, um, fat in those products. So, good luck and have fun and happy Thanksgiving.