2 pounds Yukon gold potatoes, peeled and cut into large chunks
½ cup (4 ounces) unsalted butter
¾ cup half-and-half
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
1. Put the potatoes in a large pot and cover with cold water.
2. Bring to a boil and cook until the potatoes are very tender.
3. Meanwhile, heat the butter and half-and-half in a small saucepan over low heat.
4. Drain the potatoes and return to the pot. Mash up the potatoes a little with a potato masher. Add the melted butter mixture a little at a time and use the potato masher to combine. Once it has all been added, use a wooden spoon or spatula to give it a few stirs to combine completely. Serve immediately.