Put the potatoes in a large pot and cover with cold water.
Bring to a boil and cook until the potatoes are very tender.
Meanwhile, heat the butter and half-and-half in a small saucepan over low heat.
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. Stir in the salt and pepper and stir to combine. Serve immediately.
Half-and-Half: I know this is not readily available in all areas. You can substitute equal amounts of heavy cream and whole milk for the half-and-half in this recipe.
Seasoning: These are very well seasoned (there's nothing worse than bland mashed potatoes!); if you're watching your salt intake, you may want to cut back on the salt to start and then add more to taste.
Flavor Variations: Create different flavors from this base recipe by adding things like roasted garlic, caramelized onions or shallots, fresh herbs, bacon, cream cheese, or sour cream.
Dairy-Free - While the taste will differ, you can substitute margarine or vegan butter in this recipe.
Make-Ahead: You can keep these mashed potatoes warm in a slow cooker if making them for a holiday dinner. Splash some cream on the bottom of the slow cooker, add the mashed potatoes, and then a splash of heavy cream on top. Keep the slow cooker on warm and stir occasionally. If the potatoes seem dry at any point, then just stir in some additional cream.
Storage: Keep leftover mashed potatoes in an airtight container in the refrigerator for up to 4 days.