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QUICK PREP TIP: Homemade Mashed Potato Topping

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Cover 1½ pounds russet potatoes, peeled, sliced ¾ inch thick, and rinsed well, with water in Dutch oven. Bring to boil, then reduce to simmer and cook until tender, 18 to 20 minutes. Drain potatoes, wipe pot dry, then return potatoes to pot. Mash potatoes thoroughly with potato masher. Fold in 3 tablespoons melted unsalted butter, then fold in ¾ cup hot half-and-half. (Add additional hot half-and-half as needed until potatoes have loose but not soupy texture.) Season with salt and pepper to taste. Makes 3 cups.