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Yukon Gold potatoes will deliver buttery flavor and color; for earthier flavor, use russets. For a smooth mash, use a ricer or food mill; for a chunkier texture, use a potato masher. For lean mashed potatoes, use milk; for a richer result, use half-and-half. Slicing the potatoes while the water comes to a boil saves time. When not serving it with gravy, we top the mash with a pat of butter.
Bring 1 quart water to boil in medium saucepan over high heat. Add potatoes, making sure they are fully submerged in water. (If not, add just enough water to cover). Return water to boil, then adjust heat to maintain very gentle simmer. Cover and cook until paring knife meets no resistance when slipped into center of potatoes, about 12 minutes.
Drain potatoes and return to saucepan. Use potato masher, ricer, or food mill to process potatoes to desired consistency. Stir in ½ cup half-and-half, butter, and salt until combined. If desired, adjust consistency with remaining half-and-half. Season with salt and pepper to taste and serve.
Make Your Favorite Mash