Russet Mashed Potatoes

1. Boil Potatoes

Place 2 pounds of russet potatoes in a large saucepan, covering them with about an inch of cold water. Bring the water to a boil over high heat, then reduce the heat and let the potatoes simmer for 20 to 30 minutes. You’ll know they’re ready when a paring knife slips in and out of the potatoes with little resistance.

2. Peel Potatoes

Once the potatoes are tender, drain them using a colander. While the potatoes are still hot, carefully peel them using a paring knife, holding each potato with a potholder or a folded dish towel.

3. Rice Potatoes

Cut the peeled potatoes into large chunks, then press them through a potato ricer or food mill directly back into the saucepan. This step ensures a smooth and fluffy texture, which is key for a perfect purée.

4. Add Butter

Now, stir in the melted butter until it's fully incorporated. This helps in achieving a rich and creamy consistency.

5. Add Half-and-Half, Salt, and Pepper

Gently whisk in the warm half-and-half, 1.5 teaspoons of salt, and pepper to taste. Adjust the seasoning as necessary, and your creamy russet potato purée is ready to serve.