Ingredients:
3 lbs white potatoes or 3 lbs red potatoes or 3 lbs yellow-fleshed potatoes or 3 lbs baking potatoes, peeled and cut into 2 inch pieces
1 1/2 teaspoons salt, plus any additional salt to taste
1/3 cup unsalted butter, cut into small pieces
1 cup half-and-half, plus
2 tablespoons half-and-half, heated
white pepper
Directions:
In a large bowl, combine the potato pieces with water to cover and let stand for 5 minutes to remove excess starch, then drain.
Bring a large sauce-pan 3/4 full of water to a boil.
Add the 1 1/2 teaspoon salt and the potatoes and return to a boil until tender when pierced with a fork, about 15 minutes.
Drain well and return to the empty pan.
Place the pan over high heat and, turning the potatoes to prevent scorching, heat to evaporate the moisture, 1-2 minutes.
Remove from the heat.
Using a potato masher, mash until potatoes are almost smooth.
Add the butter, mash, and the half-and-half, a little at a time, switching to a spoon when the potatoes are smooth.
The potatoes should be creamy but not soupy.
Season to taste with salt and white pepper, transfer to a warmed serving dish and serve immediately.
Servings: 6
Time preparation: 10 min.
Time total: 35 min.