The fluffiest mashed potatoes are made using a traditional method. To hold mashed potatoes, place them in a tightly covered heatproof serving dish and put it over a pot of simmering water. The potatoes will hold for up to one hour.
Prep Time: 25 minutes
Cook Time: 30 minutes
Ingredients:
- 2 lbs. russet potatoes, peeled
- 1/2 cup butter, melted
- 1 cup light cream, warmed
- 1-1/2 tsp. salt
- ground white pepper
Preparation:
In a large pot, place potatoes. Cover with cold water by about 1". Cover and bring to a boil over high heat. Then reduce heat to low and simmer potatoes until tender when pricked with a fork. This should take 20-30 minutes. Drain water from pot, save some of the water for the turkey gravy and drain potatoes in a large colander; shake gently.
Return potatoes to the hot dry pot and place over very low heat. Shake potatoes over the heat for 1-2 minutes to dry them. Mash potatoes with a potato masher or put through a ricer.
Then stir in butter with spoon until well mixed. Add light cream, salt, and pepper to taste and mix well. Serve immediately or hold over hot water as directed above. 8-10 servings
