Image source: Allrecipes

Ingredients:​

• 3 lb russet potatoes, scrubbed (leave skins on for cooking)
• 1½ cups half-and-half, warmed
• Kosher salt, to taste
• 6 Tbsp unsalted butter, softened (add at serving)

Directions​

1. Boil: Place whole potatoes in a large pot, cover with cold salted water by 1–2 inches. Bring to a boil, reduce to a lively simmer, and cook until tender, ~20 minutes. Drain well.
2. Mash: Warm the half-and-half (microwave or small pot). Press potatoes (unpeeled) through a food mill/ricer or peel hot and mash with a masher or stand mixer (paddle). Gradually mix in warm half-and-half and salt until smooth and fluffy.
3. Chill: Cool, cover in a microwave-safe, airtight container, and refrigerate up to 2 days.

Reheat & Serve​

• Fast (Day-of): Microwave covered, stirring every few minutes, until hot.
  Transfer to a heatproof bowl over a pan of gently simmering water; stir in butter to melt. Cover to keep warm.
• Slow Cooker (for serving window): Spoon potatoes into a greased crock, dot the top with 2–3 Tbsp butter, cover:
  • LOW 2–3 hours (hot by mealtime), then stir in remaining butter right before serving.
  • WARM 3–4 hours to hold for service, stirring once or twice.
    If thicker than you like, loosen with a splash of hot half-and-half.

Tips for A+ Mash​

• Cook potatoes whole so they don’t waterlog; start in cold salted water.
• Warm dairy blends in more smoothly and keeps potatoes fluffy.
• Yukon Golds make a naturally buttery mash; russets give the airiest texture.