For this recipe, you will need 3 pounds of unpeeled russet (Idaho) potatoes, 1 ½ cups of half-and-half, salt, and 6 tablespoons of softened butter.
Begin by scrubbing the potatoes and placing them in a large pot. Cover them with salted water and bring to a boil. Once boiling, reduce the heat to medium-low and allow the potatoes to simmer for approximately 20 minutes, or until tender. Drain the potatoes once they have finished cooking.
Next, heat the half-and-half in the microwave until it is just warm. Using a food mill, process the unpeeled potatoes into a medium bowl. Alternatively, if you do not have a food mill, you can peel the potatoes using a potholder and a potato masher or stand mixer fitted with the paddle attachment to puree the potatoes. Once the potatoes have been pureed, stir in the warm half-and-half and salt, or beat them if you are using a mixer. Continue to beat until smooth and fluffy. Once done, cool the potatoes and cover them in a microwave-safe, airtight container for up to 2 days.
To reheat the potatoes, microwave them until they are warm, which should take approximately 30 minutes. Once they are warm, transfer them to a heatproof bowl that has been set over a pan of simmering water. Stir in the softened butter to melt it and then cover the potatoes to keep them warm until it is time to serve.
Prep Time:30 mins
Cook Time:50 mins
Total Time: 1 hrs 20 mins