Ingredients

• 2 pounds medium russet potatoes, scrubbed (3 to 4 potatoes)
• Kosher salt
• 6 tablespoons (3/4 stick) unsalted butter, at room temperature, cut into pieces
• 1 cup half-and-half, warmed
• Freshly ground pepper
• 2 pounds medium russet potatoes, scrubbed (3 to 4 potatoes)
• Kosher salt
• 6 tablespoons (3/4 stick) unsalted butter, at room temperature, cut into pieces
• 1 cup half-and-half, warmed
• Freshly ground pepper

Instructions

1. Put the potatoes in a large saucepan, add enough cold water to just cover and salt generously. Bring to a simmer over medium heat and cook, uncovered, until the potatoes are fork-tender, 45 to 55 minutes.
2. Drain the potatoes, peel (use an oven mitt or kitchen towel to steady the potatoes) and transfer to a large bowl. Add the butter, warm milk, 1 1/2 teaspoons salt and a few grinds of black pepper, and mash with a potato masher.
3. Put the potatoes in a large saucepan, add enough cold water to just cover and salt generously. Bring to a simmer over medium heat and cook, uncovered, until the potatoes are fork-tender, 45 to 55 minutes.
4. Drain the potatoes, peel (use an oven mitt or kitchen towel to steady the potatoes) and transfer to a large bowl. Add the butter, warm milk, 1 1/2 teaspoons salt and a few grinds of black pepper, and mash with a potato masher.