Mashed potatoes

I got this recipe from a Country Living magazine years ago and this is the only mashed potatoes I eat now. I was never a fan of mashed potatoes as I didn't like the texture or taste but this recipe is rich and although the texture is the same I can handle eating these. I'll get a picture the next time I make them.


2 pounds russet potatoes (about 5), peeled and cut into quarters
1 1/2 teaspoons salt
1/2 cup half-and-half
1/2 cup milk
4 tablespoons unsalted butter
1/2 teaspoon fresh-ground pepper


Make the mashed potatoes: Bring the potatoes, 1 teaspoon salt, and enough water to cover to a boil in a large saucepan. Cook the potatoes until just tender -- about 20 minutes. Drain the potatoes, return them to the saucepan, and use a potato masher or a fork to mash them slightly. Stir in the half-and-half, milk, butter, remaining salt, and pepper and serve immediately.