Make-Ahead Mashed Potatoes

• 3 pounds russet (Idaho) potatoes, scrubbed but unpeeled
• 1 1/2 cups half and half, plus extra if necessary
• Salt, to taste
• 6 tablespoons butter, softened

1. Place potatoes in a large pan with water to cover.
2. Bring to a boil.
3. Reduce heat and simmer, covered, until tender when pierced with a thin-bladed knife, 20 to 30 minutes.
4. Heat half and half in microwave.
5. Process unpeeled potatoes through a food mill into a medium bowl.
6. (Or, using a potholder, peel and drop them into a bowl.
7. Puree using a potato masher or standing mixer fitted with the paddle attachment.)
8. Stir in half and half and a sprinkling of salt (or beat, if using mixer) until smooth and fluffy.
9. (Can be cooled and refrigerated in an airtight container up to 2 days.)
10. Thirty minutes before serving, microwave until warm.
11. Transfer to a heatproof bowl set over a pan of simmering water.
12. Stir in butter to melt.
13. Cover with plastic wrap.
14. Keep warm until serving time.

russet, necessary, salt, butter

Taken from allrecipes.com/recipe/make-ahead-mashed-potatoes-3/ (may not work)