Velvety Butter-Rich Mashed Potatoes

1. Boil the Potatoes

Place the unpeeled russet potatoes in a large saucepan and cover 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 about 20-30 minutes. You’ll know they’re ready when a paring knife can slip in and out of the potatoes with little resistance.

2. Peel the Potatoes

Once the potatoes are tender, drain them immediately. Using a potholder or a folded dish towel to protect your hand, peel the hot potatoes with a paring knife. The skins should come off easily.

3. Rice the Potatoes

Cut the peeled potatoes into large chunks and press them through a potato ricer or food mill directly back into the saucepan you used for boiling.

4. Incorporate Butter

Stir the melted butter into the riced potatoes, making sure it’s fully incorporated.

5. Add Half-and-Half

Whisk in the warm half-and-half. The warmth of the half-and-half helps it blend more easily with the potatoes, creating a creamy consistency.

6. Season and Serve

Season the mashed potatoes with 1.5 teaspoons of salt and add pepper to taste. Give everything one last stir, and your velvety butter-rich mashed potatoes are ready to serve.