Step 1

Place 5 pounds well-scrubbed Yukon gold or russet potatoes in a large pot and add cold water to cover by about 1 inch. Stir in 2 tablespoons of kosher salt. Cover and bring to a gentle boil over medium-high heat. Uncover and reduce the heat as needed to maintain a gentle simmer. Cook until knife tender, testing for doneness at 30 minutes. A sharp knife should easily go through the potato. Larger potatoes may take longer, up to 45 or 50 minutes total.

Step 2

About 20 minutes into the potato cooking time, melt 2 sticks (8 ounces) unsalted butter over low heat in a small saucepan. Heat 2 cups half-and-half and remaining 1 tablespoon salt over low heat in another small saucepan. Keep both warm.

Step 3

When the potatoes are ready, drain them in a colander. Turn off the heat on the butter and half-and-half.

Step 4

If using a potato masher or ricer, peel the potatoes — you can pick each one up with a pot holder and peel with a paring knife. If using a food mill, don't peel the potatoes. In either case, mash, rice, or process the potatoes back into the pot they were cooked in. This will cut down on extra dishes and help the potatoes stay warm from the pot's residual heat.

Step 5

Add the hot butter to the potatoes, gently stirring with a wooden spoon or spatula to incorporate. When all the butter is absorbed, add the hot half-and-half. It will seem soupy at first, but the potatoes will gradually absorb the liquid and turn into a creamy mixture.

Step 6

Taste and season with more salt as needed. This is also a good time to add pepper if using. Spoon into your serving dish and top with optional garnishes, such as a pat of butter or some chopped chives.