Sarah’s Thanksgiving Mashed Potatoes

• portions: 12 servings
• temps actif: 20 minutes
• temps total: 45 minutes

Ingrédients

6-7 pounds russet potatoes (peeled and cut into 2-inch cubes)

2 sticks butter (room temperature)

1 cup half and half (at room temperature)

Kosher salt and freshly ground white pepper (to taste)

Lawry’s seasoned salt (to taste)

*rule of thumb: 1/2 lb potatoes per person

Instructions

Place potatoes in a Dutch oven or stock pot and cover with cold salted water by 1 inch. Bring to a boil; reduce heat and simmer, covered, until just tender, about 15 minutes; drain well and return to the Dutch oven over low heat.

Stir with a wooden spoon until potatoes are dried out, about 1 minute.

Transfer potatoes to a large bowl. Using a potato ricer, rice potatoes. Stir in butter, then half and half, being careful not to overstir; season with salt and pepper, to taste.