I’m making a several course dinner away from home for a few people while on a little getaway. Ideally I’d like to prep as much as I can before and just reheat for service basically, but I’ve never made pomme puree and more specifically robuchon potatoes in advance. I was hoping to make the batch, cool them and vacuum seal. Then two nights later, reheat them in a sous vide while working on the rest of the components for the main. Does that method sound effective and is there anything I should omit before refrigerating like the cream? Thank you! submitted by /u/Vegetable-Coconut846