- 1 pound baking potatoes, like russets, peeled and cut in quarters
- 12 tablespoons (1 1/2 sticks) butter
- 2 cups half-and-half or 1 1/2 cups milk
- 1 teaspoon salt
- 1 teaspoon black pepper
Boil potatoes until tender. Drain and mash with butter, half-and-half, salt and pepper. Beat until smooth. Serve with cream, brown or giblet gravy.