Make-ahead Mashed Potatoes

Ingredients

• Servings: 10
• 3 pounds russet (idaho) potatoes, scrubbed but unpeeled
• 1 1/2 cups half and half, plus extra if necessary
• salt, to taste
• 6 tablespoons butter, softened

Recipe

• place potatoes in a large pan with water to cover. bring to a boil. reduce heat and simmer, covered, until tender when pierced with a thin-bladed knife, 20 to 30 minutes.
• heat half and half in microwave.
• process unpeeled potatoes through a food mill into a medium bowl. (or, using a potholder, peel and drop them into a bowl. puree using a potato masher or standing mixer fitted with the paddle attachment.) stir in half and half and a sprinkling of salt (or beat, if using mixer) until smooth and fluffy. (can be cooled and refrigerated in an airtight container up to 2 days.)
• thirty minutes before serving, microwave until warm. transfer to a heatproof bowl set over a pan of simmering water. stir in butter to melt. cover with plastic wrap. keep warm until serving time.