SERVES 4
Russet potatoes make fluffier mashed potatoes, but Yukon Golds have an appealing buttery flavor and can be used. This recipe yields smooth mashed potatoes. If you don’t mind lumps, use a potato masher.
2 |
pounds russet potatoes (about 4 medium), scrubbed (see note) |
8 |
tablespoons (1 stick) unsalted butter, melted |
1 |
cup half-and-half, warmed |
1½ |
teaspoons table salt |
Ground black pepper |
1. Place the potatoes in a large saucepan and add cold water to cover by 1 inch. Bring to a boil over high heat, reduce the heat to medium-low, and simmer until the potatoes are just tender when pricked with a fork, 20 to 30 minutes. Drain the potatoes.
2. Set a ricer or food mill over the now-empty saucepan. Using a potholder (to hold the potatoes) and a paring knife, peel the skins from the potatoes. Working in batches, cut the peeled potatoes into large chunks and press or mill into the saucepan.
3. Stir in the butter until incorporated. Gently whisk in the half-and-half, and season with the salt and pepper to taste. Serve.