Ingredients

2 lb. russet potatoes

water

1 tbsp. salt

1 tbsp. salt

1 stick unsalted butter

0.50 c. half-and-half

1 tsp. Freshly ground white pepper

Directions
1. In a large saucepan over high heat, cover potatoes with water and 1
tablespoon salt. Bring to boil, then reduce heat to medium-low and simmer
until potatoes are tender, about 20 to 25 minutes. Drain well.
2. Place potatoes in an electric mixing bowl with a paddle. Break up potatoes
well, then replace paddle with a wire whip. Beat at medium speed until
mashed. Add butter and half-and-half slowly and continue to beat potatoes
until desired consistency is reached. Season with white pepper and remaining
salt. Serve hot.