2 pounds russet potatoes, peeled
8 tablespoons unsalted butter, melted
1 cup half-and-half, warmed
1½ teaspoons salt
Ground black pepper
- Place the potatoes in a large saucepan with cold water to cover by about 1 inch. Bring to a boil over high heat, reduce the heat to medium-low and simmer until the potatoes are just tender when pricked with a thin-bladed knife. Remove potatoes and put in large bowl. Mash them up with a hand-beater (or whatever you prefer).
- Stir in the melted butter with a wooden spoon until incorporated. Gently whisk in the half-and-half, salt and pepper to taste. Serve immediately.
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