The fluffiest mashed potatoes are made using a traditional method. But I take it one step further - I add cream cheese and light cream! These potatoes have the most wonderful texture, and they are the perfect side dish for any Thanksgiving meal.
To hold mashed potatoes and keep them warm after they are made, 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. If you want to hold potatoes longer than that, or make them ahead of time, see my recipes for Slow Cooker Mashed Potatoes.
- 3 lbs. russet potatoes, peeled
- 1/2 cup butter, melted
- 1 (8 ounce) package cream cheese, softened
- 1 cup light cream, warmed
- 1-1/2 tsp. salt
- ground white pepper
In a large pot, place the potatoes. Cover the potatoes with cold water by about 1". Cover and bring to a boil over high heat.
When the water is boiling briskly, reduce the heat to low and simmer potatoes until tender when pricked with a fork. This should take 20-30 minutes.
Scoop out about a cup of the potato cooking water and save it to make turkey gravy. Then pour the potatoes and water into a large colander; shake gently to remove excess water.
This next step is critical for the fluffiest mashed potatoes: Return potatoes to the hot dry pot and place over very low heat. Shake the potatoes over the heat for 1-2 minutes to dry them. Then mash the potatoes with a potato masher or put through a ricer.
Then stir in butter with spoon until well mixed. Add the cream cheese and beat well. Then beat in the light cream, salt, and pepper to taste and mix well. Serve immediately or hold over hot water as directed above.