Posted: January 15 2011 in RecipesVegetables

The fluffiest mashed potatoes are made using a traditional method.  To hold mashed potatoes, place them in a tightly covered heat-proof serving dish and keep it over a pot of simmering water.  The potatoes will hold for up to one hour.

2 lbs Yukon potatoes, peeled and chopped
½ cup butter, melted
1 cup light cream, warmed
1 ½ tsp salt
ground white pepper

In a large pot, place potatoes.  Cover with cold water by about 1 inch.  Cover and bring to a boil over high heat.  Reduce heat to low and simmer potatoes until tender when pricked with a fork.  This should take about 20 to 30 minutes.

Drain water from pot, save some of the water for the turkey gravy and move potatoes to a large colander; shake gently.  Return the potatoes to the hot dry pot and return to a very low heat.  Shake potatoes over the heat for 1 to 2 minutes to dry them.  Mash potatoes with a potato masher or put through a ricer.  Stir in butter with spoon until well mixed.  Add light cream, salt and pepper to taste and mix well.   Serve immediately or hold as directed above.

Makes 8 to 10 servings