2 lbs russet potatoes, peeled, cut into chunks
1 tablespoon + 1 teaspoon salt
4 tablespoons butter
1 cup half and half or milk, room temperature or heated on the stove a bit
- Place potatoes in a large pot and cover with water. Add 1 tablespoon salt. Bring to a boil, reduce heat, and cook until potatoes are soft when poked with a fork, about 15 minutes. Drain well. Return potatoes to pot.
- Heat the butter and milk in a small saucepan until butter is melted. Add butter/milk mixture and 1 teaspoon salt to potatoes and mash using a potato masher or hand mixer. Mash until smooth and creamy. They can be slightly lumpy. Taste and add more salt if needed. Add some black pepper if you like.