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Thanksgiving: Basic Mashed Potatoes

Source of Recipe


From "One Potato, Two Potato"






List of Ingredients



• 2 lbs. russet potatoes, peeled and cut into chunks
  
• Coarse salt
  
• 4 Tbsp (1/2 stick) unsalted butter, softened
  
• 3/4 to 1 cup half-and-half, warmed
  
• Freshly ground black pepper
  






Instructions



1. Put the potatoes in a large saucepan; add enough cold water to cover the potatoes by at least an inch. Add a good pinch of salt, and let the water come to a boil. Cover partway, reduce the heat to medium, and cook until the potatoes are tender.
   
   
2. Drain the potatoes, return them to the pot, and put them back over the heat to dry. Shake the pan and stir until the potatoes are floury and have made a film on the bottom of the pan. Turn the heat to very low.
   
   
3. Put the potatoes through a ricer and return them to the pan, or mash them until perfectly smooth with a hand masher. Beat the butter into the potatoes with a sturdy wooden spoon. Add the half-and-half in small additions, about 1/4 cup at a time, stirring first, then beating vigorously each time once the cream has been absorbed. (You may not need all of it. It depends on how thirsty the potatoes are, and how loose you like your mash.) Season with salt and pepper. Serve warm.
   
   Serves 4 to 6