From America's Test Kitchen
2 lb potatoes (6-7 medium)
3/4 cup half-and-half or whole milk*
3 Tbl butter*
Ground black pepper
*NOTE: The original recipe called for 1 cup half-and-half or milk; and 4 Tbl butter, but we've always had to throw away too much of the warmed mixture, so these amounts are reduced here.
1. Place peeled, quartered potatoes in large pot with cold salted water to cover.
2. Bring to boil over high heat then simmer, covered, until potatoes are just tender (about 15-20 minutes).
3. While potatoes are simmering, heat the milk and butter.
4. Drain potatoes when soft. Put through food mill or ricer into a warm, dry saucepan.
5. Heat milk and butter in small saucepan or in microwave until warm and butter is melted.
6. Pour 2/3 of milk/butter mixture into potatoes and mix well. Add more of the milk mixture if needed.
7. Generously season with lots of pepper and serve.
8. NOTE: To reheat pototatoes: Place a large, deep pot (eg a Dutch oven) on the stove and fill 1/3 of the way with water. Bring to a boil, then reduce to a very low simmer. Put the cold mashed potatoes into a saucepan and submerge it into the larger pot so the hot water comes most of the way up the sides of the saucepan, but not too high so as to keep water out of it, especially when stirring the potatoes. Keep the water on a low simmer and stir the mashed potatoes frequently until warmed through. Add a splash of milk or half-and-half to help thin it out if needed. To hold the mashed potatoes for an hour or two, simply turn off the heat and cover the pot.