3-5 pound bag of Russet Potatoes

2 Sticks of Room Temperature Butter

Half n Half (gently warned in saucepan)

Kosher Salt to Taste

Fresh Cracked Pepper to Taste

Garlic Powder (optional)

Parmesan Cheese (optional)

Cream Cheese (optional)

Chives (finely chopped - optional)

Wash and peel your potatoes. Cut into large cubes. Add all potatoes to a large pot. Cover with cold water. (Water should be 1 inch over the top of your potatoes). Turn the heat to high and cook until water comes to a boil. Reduce heat to medium-high (or whatever temperature is needed to maintain the boil) and continue cooking for about 10-12 minutes, or until a knife inserted in the middle of a potato goes in easily with almost no resistance. Carefully drain out all of the water.

Meanwhile, as the potatoes are boiling, heat the half n half in a small saucepan or in the microwave until just warm. (You want to avoid boiling the milk.) Set aside until ready to use.

After potatoes are cooked and half n half is warm, place the drained potatoes back in the pot. Start by adding one stick of room temperature butter to the potatoes. Using an electric mixer, begin to mash and blend the potatoes and butter together. Once the butter is melted into the potatoes, add some of the warm half n half. Mix. 

Now is a good time to season your mashed potatoes with salt and pepper. Does it need more butter? More half n half? This is a good time to add. 

Everybody likes the consistency of their mashed potatoes a little differently. My family likes them pretty creamy with a few lumps along the way. 

Sometimes I add garlic and parmesan cheese to my mashed potatoes. Sometimes I add finely chopped chives. And maybe even a little cream cheese for a little tang. But for Thanksgiving, I keep it pretty traditional.