Best Ever Mashed Potatoes

Ingredients

• 3 pounds potatoes (Yukon Gold, Russet, or Maris Piper, peeled)
• 8 tablespoons unsalted butter (plus 2 to 4 tablespoons for serving (optional))
• 1/4 cup half-and-half (more as needed)
• 3/4 cup milk
• 1 tablespoon salt (for cooking water, plus more to taste)
• Freshly ground black pepper (to taste)
• Enough water to cover the potatoes in the pot (approximately 2 to 3 inches above the potatoes)

Instructions

1. 1

   Cut the potatoes into evenly-sized chunks, about 1 to 2 inches thick. Place them in a large stockpot and add enough cold water to cover the potatoes by about 2 to 3 inches.

2. 2

   Add 1 tablespoon of salt to the water. Bring the water to a boil over high heat, then reduce the heat to medium-high (or whatever temperature is needed to maintain a steady boil). Continue cooking for about 10 to 15 minutes, or until a fork or knife can easily pierce the potatoes.

3. 3

   While the potatoes are cooking, gently heat the 8 tablespoons of butter, half-and-half, and milk in a separate pot. Warm the mixture until the butter is melted and the mixture is hot but not boiling.

4. 4

   Once the potatoes are cooked, carefully drain them and return them to the pot.

5. 5

   Add the butter and warmed milk mixture to the potatoes. Mash the potatoes using a ricer or potato masher, then gently stir with a wooden spoon or spatula to combine. The potatoes will gradually absorb the liquid and become creamy.

6. 6

   Adjust the consistency by adding more butter or half-and-half, if desired. Season with additional salt and freshly ground black pepper to taste. Serve warm, with additional butter if preferred.