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When it comes to Thanksgiving mashed potatoes, I've generally found that the key element is quantity. I save the truffled, blue cheese-infused, roasted garlic potatoes for the rest of the year, when everybody is in the mood to try something new. On Thanksgiving, nobody really wants to be impressed: what they're really concerned with is being full.

And there's nothing more disappointing than running out of potatoes.

With that in mind, here's a basic recipe for making ten pounds of incredibly fattening mashed potatoes. The heavy amounts of cream, milk, and butter give it a smooth, rich texture, while the nutmeg gives it a nice, rounded tone. If you are concerned about having completely white mashed potatoes, use white pepper and omit the nutmeg; otherwise, feel free to use regular black pepper.

10 pounds yukon gold potatoes, peeled and cut into 1/2-inch thick slices
2 cups heavy cream
1 cup (2 sticks) butter, cut into pats
1/2 cup whole milk
Salt to taste (I start with a tablespoon and work up from there)
Pepper and nutmeg to taste (I generally use a heaping teaspoon of each)

Drop potatoes into boiling water. Return water to a simmer, but do not boil. Cook until potatoes can be easily pierced with a fork. Drain, place in large bowl, and mash with a potato masher or two forks.

Heat cream and butter in a saucepan until butter is melted. Do not allow to boil. Add cream mixture to potatoes and, using either a spoon or a hand mixer, mix until potatoes are smooth. Add milk as needed to achieve a smooth texture. Add salt, pepper and nutmeg to taste.

Serve immediately.