Rustic Mashed Potatoes
- 5 lb. medium russet (Idaho) potatoes, scrubbed
- Kosher salt and freshly ground black pepper
- 5 oz. (10 Tbs.) unsalted butter, cut into ½-inch pieces and softened
- 2-½ cups half-and-half
Put the whole unpeeled potatoes in an 8-quart pot and add enough water to cover. Cover and bring to a 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 them ...