Mashed Potatoes

By SusanPatterson

Ingredients

• 3 pounds Russet potatoes
• 1/2 cup Half-and-half cream
• 4 ounces Unsalted butter
• 1 1/2 teaspoon Kosher Salt
• 1/2 teaspoon Black pepper, freshly ground

Details

Servings 8

Preparation

Step 1

Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes.

Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds.

Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth.