The safest route would be to add champagne yeast with the priming sugar.
It has a high alcohol tolerance, works quickly, and will not add any yeast flavors to your beer. Use 1/5 of a dry packet (this is plenty for carbonation, but not so much that you have 1/2" sludge on the bottom of every bottle), rehydrated and mix it in the bottling bucket along with your priming sugar.
You *could* go without, but a beer sitting for that long might take white a while to carb up. So use champagne yeast!