Place the potatoes in a large pot over high heat and cover with cold water.
Once the water reaches a rolling boil, reduce heat to medium high. Cook until the potatoes are fork-tender. Drain.
Place the potatoes in a large bowl and mash slightly with a fork or masher.
Add the butter (or sour cream).
Begin whipping the potatoes with an electric mixer, slowly adding the half-and-half (or broth) until the potatoes reach desired consistency.
Season with salt and pepper to taste.
5 lbs. Yukon gold or russet potatoes, peeled and cut into quarters
4 sticks unsalted butter (can substitute 1 cup sour cream)
Half-and-half (can substitute vegetable broth)
Salt and freshly ground black pepper to taste
4 sticks unsalted butter (can substitute 1 cup sour cream)
Half-and-half (can substitute vegetable broth)
Salt and freshly ground black pepper to taste
This article appears in December 2011.