Copycat KFC Mashed Potatoes

Ingredients

• 3 pounds russet potatoes , peeled and cut into 1-inch pieces
• 1 tablespoon salt , divided
• 0.75 cups half-and-half
• 0.5 cups butter
• 0.25 teaspoons black pepper
• chopped fresh parsley , for garnish

Instructions

1. 1

   Cover potatoes with cold water by 1 inch in a large saucepan. Stir in 1 1/2 teaspoons salt. Bring to a boil over medium-high heat. Boil until potatoes are fork-tender but still hold their shape, about 10 minutes; drain.

2. 2

   Return potatoes to saucepan. Cook over low heat, stirring occasionally, until excess liquid has evaporated and potatoes are dry, about 1 minute. Process hot potatoes through a potato ricer into a large bowl.

3. 3

   Meanwhile, heat half-and-half and butter in a small saucepan over medium-low heat until warmed and butter is melted, about 3 minutes; gradually pour into riced potatoes. Stir to incorporate; season with pepper and remaining 1 1/2 teaspoons salt. Garnish with parsley.