Make-Ahead Mashed Potatoes

These taste just as good the day you make as they do re-heated a few days later. So good!

Make-Ahead Mashed Potatoes

4 lbs. russet potatoes, scrubbed but unpeeled
1 1/2 to 2 cups half & half 'or' 1 (12 oz.) can evaporated skim milk
salt to taste
6-8 TBSP. butter, softened

Heat the half & half in the microwave for 1-2 minutes until hot. Using a potholder, peel and drop the potatoes into a large bowl. Mash them using a potato masher or ricer. Stir in enough half & half and the salt (to your taste) until smooth and fluffy.
If serving right away, stir in the butter and serve.
If making these ahead, set the butter side for serving day, cool the hot potatoes, and cover and chill them for up to 2 days in the fridge. Thirty minutes before serving, re-heat the potatoes in the microwave, stirring every 5 minutes, until they are heated throughout. Stir in the butter to melt, cover and let sit a few minutes until serving time.