The slightly tangy horseradish flavor of these potatoes pairs well with the Apple Cider Gravy in this Roasted Turkey recipe, which is part of Michael Brisson’s Thanksgiving Feast Menu.

Michael’s great tip for keeping the potatoes warm lets you make these up to two hours ahead:  Put an inch of water in the pot the potatoes were cooked in and set over low heat. Put the potatoes in a mixing bowl (sloped stainless steel is good), cover with foil, and put the bowl on top of the pot. You can hold the potatoes like this for at least 2 hours; just maintain the water level and keep the heat low.

Serves 12
Makes 14 cups

• 5 pounds Yukon Gold potatoes
• 3 tablespoons salt
• 1/2 pound (16 tablespoons) unsalted butter
• 1-1/2 cups light cream
• White pepper to taste
• 6 ounces prepared horseradish

1. Peel and quarter the potatoes and cover with cold water. You can hold the potatoes this way at room temperature for 6 hours ahead of cooking (or for a day ahead in the refrigerator).

2. Drain the potatoes, put them in a 6-quart pot, and cover with water. Add 1 tablespoon salt. Bring to a boil, reduce to a gentle boil, and cook until fork-tender, 25 to 30 minutes. Pour off the water and let the potatoes cool. (If they sit in water off the heat, they’ll turn pasty.)

3. In an electric mixer with the whisk attachment, whip the potatoes until smooth, about 1 minute; add the butter and mix until melted and combined, about 30 seconds. Add the cream, 2 tablespoons salt, and pepper; whip until smooth and creamy, about 2 minutes, scraping down the sides of the bowl frequently. (Alternatively, you can use a food mill.) Fold in the horseradish and combine well. To keep the potatoes warm for up to two hours, see the headnote.