Holding mashed potatoes in fridge before serving I have some issues with holding mashed potatoes before serving them. Of course, it's not practical to make them from start to finish everytime someone orders them. I am trying to figure out how I will do this in a restaurant setting. I estimate that the potatoes will need to be good for at least 4 to 12 hours after making them.

I have tried keeping them in a slow-cooker at the lowest setting, but found that this setting causes bits of it to burn, and also makes them more over-cooked and gummy after 2-4 hours.

I have thought of putting individual servings in small containers in the fridge immediately after they are made and microwaving them just before serving. Will this cause the starches in the potato to change significantly and affect the flavor in any way?
I would suggest getting them to the riced/passed stage and then refrigerating in a tightly sealed container. When an order comes in, scoop out a portion, and bring it up to temperature with the use of hot milk (which could be microwaved) and a few minutes of on the stove. That way it's still reasonably fresh tasting.