Step 1

Add the potatoes to a large stockpot, cover with 2 inches cold water, drain the water (removes starch), and refill with more cold water to cover by 2 inches.

Step 2

Bring to a boil over high heat with a lid on the pot which will take about 10 minutes.

Step 3

Once the water is boiling, remove the lid, and allow the potatoes to rapid simmer for about 15 to 20 minutes over medium-high heat, or until done. The potatoes are done when you can easily pierce with a fork or dinner knife. Don't overboil the potatoes once they are done.

Step 4

While the potatoes are boiling, to a separate medium saucepan, add the butter, half-and-half, and heat over medium-low heat to allow the butter to melt. Once the butter has melted, keep the saucepan over medium-low or low heat. However, you do not want this to simmer but simply keep this butter-cream mixture warm until the potatoes are done cooking and ready to mash.

Step 5

When the potatoes are done, drain the water, return the potatoes to the pot, and shake them around in the pot vigorously. This breaks them up a bit and will help to release excess steam and water, which you don’t want or need in your final dish.

Step 6

Place the pot over medium-high heat for about a minute to help cook off any of the final amount of water that was released; turn the heat off.

Step 7

Drizzle in melted butter and half-and-half mixture, add the salt, pepper, and mash to your desired consistency. For traditional mashed potatoes, I use this masher. For smoother use this smooth masher, and for ultra-smooth use this potato ricer.

Step 8

Taste, and adjust the salt and pepper to taste. I generally add more salt and pepper, but start with amounts called for and increase to your tastes. Serve immediately.

Step 9

Potatoes will keep airtight in the fridge for up to 4 days.