Real Mashed Potatoes

Written by Randy Garbin

5 large baking potatoes, peeled and cut into quarters

¹⁄₂ cup half-​and-​half

3 tblsps butter, melted

salt and freshly ground white pepper, to taste

1. Boil potatoes in lightly salted water until tender but not mushy (check with fork or sharp knife). Keep pan loosely covered.
2. Drain in colander; return to pot. Increase heat to medium and toss potatoes until excess moisture is gone. Turn off heat, cover, and let sit a few minutes.
3. Heat half-​and-​half in small saucepan, taking care not to scald.
4. Pour half-​and-​half and butter over still-​warm potatoes. Sprinkle in salt and pepper. Mash briefly just to blend.
5. With mixer whip potatoes on medium to high speed until smooth. Taste and adjust seasonings. Serve at once.

Serves 4