Mashed Potatoes

Mashed Potatoes
2 pounds russet or Yukon Gold potatoes, scrubbed
8 tablespoons (1 stick) unsalted butter, melted
1 cup half and half, warmed1 1/2 teaspoons salt
Freshly ground black pepperPlace the whole potatoes in a large saucepan with enough cold water to cover by about 1 inch. Bring to a boil over a high flame, then reduce to medium-low and simmer until the potatoes are just tender when pricked with a thin-bladed knife, about 20 to 30 minutes. Drain the potatoes.Set a food mill or ricer over the saucepan. Spear each potato with a fork and use a paring knife to peel back the skin.If using a food mill, cut the peeled potatoes into chunks and process them, in batches. If using a ricer, halve the potatoes and place cut side down in the ricer.Use a wooden spoon to stir the melted butter into the potatoes. Gently whisk in the half and half, salt and pepper, to taste. Serve immediately.Serves four to six. "The New Best Recipe" by the editors of Cook's Illustrated (2004, $35)