Serious Eats - seriouseats.com

I think AlterJ and Cooks Illustrated are on the money here. That sounds great to me. Perfectly cooked turkey, with turkey-enhanced stuffing. Win-win and second helpings please. Nice.

As Harold McGee points out in "On Food and Cooking"
Quote: Waxy potatoes require more mashing to obtain a smooth texture, exude more gelated starch, and don't absorb enrichment as easily. The classic French pommes purees, pureed potatoes, are made from waxy potatoes, pieces of which are pushed through a fine sieve or food mill and then worked hard - to the point of having what an eminent French cookbook writer, Mme Ste-Ange, called a "dead arm" - first alone and then with butter, to incorporate air and obtain the lightness of whipped cream. American recipes take a more gentle approach, sieving mealy varieties and carefully stirring in liquid and fat to avoid excessive cell damage, starch release, and glueyness. End quote.

I gotta be real here. For the home cook, the dead arm thing is a pretty good deterrent. After making mashed potatoes professionally for the last decade, all I can add are the following insights; keep everything hot (potatoes, cream-butter), a food mill is nice if you have one but you can still get great results without one, if you want to use a potato masher go ahead, but then use a good strong wire whisk to incorporate the dairy. The potatoes mashers do just that. They pretty much suck at incorporating liquid and adding lightness.