Does anyone have any good mashed potato recipes that can be refridgerated and then reheated?

without separating???? Everytime i make them and try to reheat them, they dissipate and dont taste good.......Does anyone have any good mashed potato recipes that can be refridgerated and then reheated?
i use 1 raw egg per lb, (holds the potatoes together and gives it a creamy finish)


and butter or margarine.....


when you cook you potatoes, drain them well, put back in the pan over low heat, add 1 egg per lb of potatos, butter, and mash with a a mixer or by hand, the eggs will cook through with the hot potatoes.... and you can reheat them!!!!Does anyone have any good mashed potato recipes that can be refridgerated and then reheated?
I find the trick to reheating mashed potatoes is that you need to mix a little milk in with them before you microwave. It helps restore the original creaminess to them.
make a mashed potato bake


put cooked seasoned mashed potatoes in a baking dish - store in fridge until ready to eat. let sit room temp then put into 350 degree oven for 30 minutes i top with cheese 5 minutes before they come out