Put potatoes in a large pot, adding enough cold water to cover them by an inch or so.

Add salt and bring the water to a boil, cooking until potatoes are tender when pierced with a knife, about 15 minutes.

Drain potatoes and return to the pot.

Cook drained potatoes over low heat for a couple of minutes to evaporate some of the water still in the potato.

Mash by method of your choice. (Potato rice is one suggestion.) 

Blend in butter, half & half, and any other ingredients you prefer.Season with salt and pepper.