These are the real deal--creamy, buttery potatoes that get great texture from leaving the skins on. If you use a food mill, there will be small bits of skin in the finished dish. If you use a stand mixer, the skin will be in larger pieces (or Cynthia Brown style, and old-fashioned potato masher).
Serves 12
5 lbs. medium russet (Idaho) potatoes, scrubbed
2 1/2 cups half and half
kosher salt and freshly ground black pepper
5 ounces (10 tablespoons) unsalted butter, cut into 1/2 inch pieces and softened
Put the whole unpeeled potatoes in an eight quart pot and add enough water to cover. Cover and bring to boil over high heat. Reduce the heat to medium low and simmer until the potatoes are tender when pierced with a skewer or toothpick. 25 to 30 minutes.
Cut the potatoes into chunks and pass put them into a stand mixer into a large heatproof bowl, cover the mixing bowl with a towel to contain splashes and mix on low until mostly smooth, about one minute. Or use an electric hand mixer, or a potato masher.
Add the half and half, salt and pepper and mix the potatoes by hand with a wooden spoon until smooth, light and fluffy. (nothing worse than heavy mashed potatoes that stick to your guts). Stir in butter until melted. Season to taste with salt and pepper.
To keep warm for up to two hours, cover the bowl with plastic wrap and and set it over (but not in) a pan of barely simmering water.
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