Ingredients:

• 5 pounds Idaho® Russet Potatoes
• Salt to taste
• 2 cups half & half
• 1 cup butter, divided

Directions:

1. Peel and half your Idaho russet potatoes (an Idaho gold potato would also work well).
2. Place potatoes in a large pot and cover with water. Add at least 1 teaspoon salt.
3. Bring to a gentle boil for at least 35 minutes or until the first of the potatoes is soft when pierced with a knife.
4. While potatoes cook, heat half & half and 1/2 cup butter over medium heat.
5. Drain potatoes and place them in a colander over the pot they cooked in.
6. Fill the bowl of the ricer with as many potato halves as will fit. I chose the smallest blade. This works best with hot potatoes. Quickly, rice all the potatoes into a large mixing bowl.
7. Pour hot cream and butter mixture over the potatoes and salt to taste. Gently fold until they are creamy and fluffy.
8. Melt remaining butter and pour over the top. Enjoy!