SERVES 4 TO 6

Russet potatoes make slightly fluffier mashed potatoes, but Yukon Golds have an appealing buttery flavor and can be used if you prefer. Mashed potatoes stiffen and become gluey as they cool, so they are best served piping hot. If you must hold mashed potatoes before serving, place them in a heat-proof bowl, cover the bowl tightly with plastic wrap, and set the bowl over a pot of simmering water. The potatoes will remain hot and soft-textured for one hour. This recipe can be increased by half or doubled as needed. This recipe yields smooth mashed potatoes. If you don't mind (or prefer) lumps, use a potato masher, as directed in the variations.

2 pounds russet potatoes, scrubbed
8 tablespoons unsalted butter, melted
1 cup half-and-half, warmed
1½ teaspoons salt
Ground black pepper

1. 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, 20 to 30 minutes. Drain saucepan and remove potatoes.

2. Set the food mill or ricer over the now empty but still warm saucepan. Spear a potato with a dinner fork, then peel back the skin with a paring knife. Repeat with the remaining potatoes. Working in batches, cut the peeled potatoes into rough chunks and drop into the hopper of food mill or ricer. Process or rice the potatoes into the saucepan.

3. Stir in the butter with a wooden spoon until incorporated. Gently whisk in the half-and-half, salt, and pepper to taste. Serve immediately.

VARIATIONS

Lumpy Mashed Potatoes
For silky, smooth mashed potatoes, use a food mill or ricer. For chunky mashed potatoes, use a potato masher.
Follow the recipe for Mashed potatoes, dropping the peeled potato chunks back into the warm saucepan and mashing with a potato masher until fairly smooth. Proceed as directed, reducing the half-and-half to ¾ cup.

Garlic Mashed Potatoes
Toasted garlic contributes the truest, purest garlic flavor imaginable to mashed potatoes. Best of all, the garlic can be peeled after toasting, when the skins will slip right off. Just make sure to keep the heat low and to let the garlic stand off heat until fully softened.
Toast 22 small to medium-large garlic cloves (about 2/3 cup), skins left on, in a small covered skillet over the lowest possible heat, shaking the pan frequently, until the cloves are dark spotty brown and slightly softened, about 22 minutes. Remove the pan from the heat and let stand, covered, unt[ServletException in:/ConsumerDirectStorefrontAssetStore/include/titleContent/titleContentBody.jsp] null'