Classic Mashed Potatoes

7 gold potatoes, scrubbed

7 tablespoons unsalted butter, cut into slices

1/2 cup milk

1/4 cup half and half

1 teaspoon salt

Leave the potatoes unpeeled, but trim off any bad spots. Quarter them lengthwise, then thinly slice. Place in a pot of water and bring to a boil. Reduce heat to simmer, and cook for about 20 minutes, until potatoes are tender.

(You may make ahead several hours to this point. Bring water to a boil again before continuing.)

Pour off the cooking water. Add the butter and salt, and mash with a hand-masher. Potatoes should be mashed well, but there will be a few lumps. Add the milk and the half and half and mix well using the masher.

With a spatula, scrape down the sides of the pot. Then transfer the potatoes to a covered ceramic dish to serve.

Makes 6 generous servings.