What goes better with turkey than creamy buttery mashed potatoes? Pools of butter (I mean, why not -- it's Thanksgiving!) make these irresistible! A great tip to make these -- peel and cube the potatoes early in the day, put them in a bowl and fill it to the top, making sure the potatoes are covered. This will prevent them from turning brown. You can also make this in the morning, and reheat them gently before serving. If they stiffen up just add some, yep, you guessed it, more melted butter or an extra tablespoon of half and half.
There's the age old question -- russet or yukon gold? I'm partial to yukon gold because they have a consistency similar to butter, but I've also used russets. In my opinion, to guarantee fluffy mashed potatoes you really need to use a ricer or food mill. Trust me, this extra step is SO worth it!