This is my specialty. Also typically without recipe. That’s the beauty and evil of having one person in charge of one dish…it will be great every year, but the recipe is probably stuck up in somebody’s brain…
This year, I tried to follow what I added to my potatoes, but I think mashed potatoes are all up to you and how you like them! This is what I do:
Directions: This is by far the least time intensive dish. Make this the last on your list of to-do to make sure they stay hot. Peel the potatoes and rinse under cold water. Chop the potatoes in half. Put in a large pot (you can reuse the pot from boiling the sweet potatoes) and fill with room temperature water. Bring the pot to a boil and cover. Cook the potatoes until tender to a fork, 30-40 minutes.
Strain the potatoes in a colander to get rid of the water and put them back in the hot pot used to boil them.
Mash the potatoes with a masher until smooth. Add the butter and cover the pot with a lid to allow the butter to melt. (Now is a good time to tend to other dishes if you need to.)
Add the cream (or milk, whatever you have on hand) and remash with the potato masher to blend together. From this point on, it’s all by taste! Add a teaspoon of salt and a couple dashes of white pepper. (I use white pepper because it’s not visible in the potatoes. But if you like the look of the speckles, then use freshly ground pepper.)
If it’s not smooth enough, add more milk until you have the consistency you like. Put the potatoes into a serving dish with a lid. And done!