Preparation

• Put the whole unpeeled potatoes in an 8-quart pot and add enough water to cover. Cover and bring to a boil over high heat. Reduce the heat to medium low and simmer until the potatoes are tender when pierced with a skewer or toothpick, 25 to 30 minutes.
• Cut the potatoes into chunks and pass them through a food mill or a ricer into a large heatproof bowl. Alternatively, put them in a stand mixer fitted with the paddle attachment. Cover the mixing bowl with a towel to contain any splashes and mix on low speed until mostly smooth, about 1 minute.
• Add the half-and-half, 1 Tbs. salt, and 1 tsp. pepper and mix the potatoes by hand with a wooden spoon until smooth, light, and fluffy. Stir in the butter until melted. Season to taste with salt and pepper.

Make Ahead Tips

To keep warm for up to 2 hours, cover the bowl with plastic wrap and set it over (but not in) a pan of barely simmering water.

Buttermilk & Chive Mashed Potatoes:Substitute 1-1/2 cups buttermilk (heated) for the half-and-half. Increase butter to 7 oz. (14 Tbs.). After adding the butter, stir in 1/2 cup chopped fresh chives.