Serves 10 to 12
10 Idaho potatoes, peeled and cubed
1/2 cup Kosher salt, plus more for seasoning
water, to cover
3 cups half and half
5 sticks unsalted butter
1 head roasted garlic (optional)
In a large sauce pot over high heat, place the cubed, peeled potatoes in enough water to cover. Add the ½ cup of salt to the pot, and bring to a boil. Continue to boil until the potatoes are fork tender.
In a medium sauce pot over medium heat, combine the butter and half and half. Warm through, and keep on low heat until ready to use, being careful not to scorch.
Once the potatoes are tender, remove from the heat and drain well. Run the potatoes through a ricer or food mill. Return the pot to the stove over low heat, and add the milled potatoes back to the pot.
Stir the milled potatoes to keep them from scorching and to dry them out. Once the potatoes are fully dry, add the half and half and butter, little by little. Stir to combine, add the roasted garlic and mix well. Season with salt to taste.
Remove the potatoes from the pot and transfer to a heat-safe container. Serve immediately.
You can easily make these potatoes the day before Thanksgiving. Just store in the refrigerator and heat through before serving.