Some people like them lumpy, others like them creamy. Some swear by the potato ricer -- a gizmo that looks like a giant garlic press -- while others do just fine with a plain-old masher. Some chefs like to use a food mill. But the most important thing -- by far -- is to make real ones. Don't serve instant potatoes on Thanksgiving.
Use russet or Idaho potatoes (the big brown ones). These are considered "starchy" potatoes, great for baking and mashing. Or use everone's favorite these days, the yukon gold. Don't use waxy red or new potatoes, which are better for potato salad because they hold their shape.
Put the potatoes in a pot of well-salted, cold water. Starting with cold water allows the potatoes to cook evenly as the water comes to a boil. Once they are tender. Not mush, but tender. Then drain, let them cool a bit, and mash using your preferred method.
Adjust the seasoning with more salt if needed, and add a bit of white pepper. You can also add milk, cream, or butter for richness. For flavor, you can add grated parmesan cheese or a bit of roasted garlic, though you don't really need to. For Thanksgiving I like to keep it simple.
You can make these ahead if you like. When you're ready to serve, you can reheat them in the oven alongside the turkey. Optionally, you can dollop on a teaspoon or two of butter and bake them uncovered for a few minutes to brown the top.
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