Name: Rustic Mashed Potatoes
Total time: 45 min
Ingredients: 2 pounds russet potatoes, unpeeled, sliced ½ inch thick; 3/4 teaspoon table salt, plus salt for cooking potatoes; 1 cup half-and-half; 10 tablespoons unsalted butter, cut into 10 pieces; 1/2 teaspoon pepper

Why This Recipe Works

For simple, uncomplicated rustic mashed potatoes, we left the skins on and simply sliced the potatoes before boiling them. Choosing starchier russet potatoes, rather than Yukon Golds or Red Bliss, gave us a fluffier mash, and cooking and mashing the potatoes in the same saucepan saved on cleanup. For the dairy component, a mix of rich (but not too rich) half-and-half and melted butter gave us the comforting flavor and silky texture we were after.

Before You Begin

Don't be tempted to use another kind of potato here; your mash won't be as fluffy. Scrub the potatoes well.

Instructions

Place potatoes and 1 tablespoon salt in large saucepan, add water to cover by 1 inch, and bring to boil over high heat. Reduce heat to medium and simmer until potatoes are tender and paring knife can be easily slipped into and out of potatoes, 18 to 22 minutes.

Meanwhile, combine half-and-half and butter in 2-cup liquid measuring cup and microwave, covered, until butter is melted and mixture is warm to touch, about 2 minutes.

Drain potatoes and return them to saucepan. Using potato masher, mash potatoes until smooth and no lumps remain. Stir in half-and-half mixture, pepper, and salt until fully combined. Season with salt and pepper to taste. Serve.