Creamy and decadent mashed potatoes, perfect for Thanksgiving, or anytime!

(makes 6 servings)

Ingredients

2½ lbs Russet potatoes, peeled and diced medium

8 tablespoons butter, melted

½ cup (4oz) half and half, warmed

Salt and pepper, to taste

(Optional) chopped chives for garnish

Instructions

Bring a large pot of salted water to a boil.

Add peeled, diced potatoes and cook until a potato piece crumble easily when pressed with a fork, about 15-20 minutes.

Drain the potatoes, rinse the pot, and set the empty pot back over low heat.

Push the cooked potato pieces through a ricer or food mill set over the pot. Alternatively, place the potatoes back in the pot and mash by hand with a potato masher or a large fork for a chunkier texture.

Stir the potatoes slowly over low heat to evaporate any excess moisture.

Slowly stir in melted butter to incorporate.

Slowly stir in warmed half and half, a few tablespoons at a time, until the potatoes reach your desired level of creaminess.  (You may need a few tablespoons more or less than specified, just adjust to your preference).

Garnish with optional chopped chives and serve immediately.

If the potatoes are made ahead, they can be kept warm for about an hour in a covered bowl set over a pan of simmering water.  The bottom of the bowl should not touch the water.