1. In a large pot, cover 2½ pounds russet potatoes (peeled and cut into 2½-inch cubes) with salted water by 2 inches; bring to a boil. Reduce heat to medium and simmer until potatoes are tender, about 25 minutes. Drain in a colander.
2. Return potatoes to pot. Add 4 tablespoons melted unsalted butter and, using a potato masher, mash spuds to desired consistency.
3. Add ¾ cup warm half-and-half and 1 teaspoon salt and stir just until potatoes are creamy. Season with salt and pepper.
See more from CountryLiving.com:
Our Best-Ever Thanksgiving Recipes »
Delicious Thanksgiving Side Dishes »
Our Favorite Thanksgiving Pie Recipes »
Traditional Thanksgiving Menus »
Become a fan of Country Living on Facebook and follow our pins on Pinterest!
Reprinted with permission of Hearst Communications, Inc.