Notes: In Phillipe Berger's first Thanksgiving with the group, he won everyone over with his magical whipped potatoes. "He always moved too fast for anyone to learn the secret, but we got him to share it," says Shelia Schmitz. If the potatoes are done a few minutes early, cover and keep warm in a 200º oven.
7 pounds russet potatoes
6 cloves garlic, peeled
6 tablespoons butter, cut into small chunks
3/4 to 1 cup whipping cream, heated until steaming
Salt and white pepper
How to Make It
In an 8- to 10-quart pan over high heat, bring 1 1/2 quarts water to a boil. Peel potatoes and cut into 1-inch chunks. Add potatoes and garlic to boiling water; cover and return to a boil, then reduce heat to medium and simmer until potatoes mash easily, 12 to 15 minutes. Drain and pour into the bowl of a heavy-duty electric mixer fitted with a wire whisk, or return to pan.
Add butter and 1/2 cup cream. Beat with electric mixer on medium speed, or by hand with a heavy-duty whisk, just until smooth. If mixture is stiffer than you like, beat in more cream until potatoes reach desired consistency. Add salt and pepper to taste. Scrape into a serving bowl.