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