Scrub, peel and quarter (or cut into eighths if large) the potatoes and place them in a large pot.
Fill the pot with cold water, about 1 to 2 inches above the potatoes. Always, ALWAYS use cold water so the potatoes cook evenly.
Cover and bring to a boil. Reduce to medium-low and cook until fork tender, about 10 to 15 minutes - depending on the size of your potatoes.
Drain the cooked potatoes into a colander.
Using a potato ricer (or food mill) set over the empty pot, add a few of the cooked potatoes into the basket and squeeze so the riced potatoes fall into the pot. Repeat with the rest of the potatoes.
Return the pot to the stove top and heat on low.
To the riced potatoes, add the butter and 1 cup half and half. Stir to combine, adding more half and half until desired consistency. (I usually end up using 1 to 1½ cups total)
Season with 2 teaspoons kosher salt and 1/2 teaspoon of freshly ground black pepper. Taste and add more salt if desired.
Stir well, scraping down the sides and bottom of the pot and heat throughly.
Once hot, serve spoonfuls onto plates and top with gravy or serve in a large bowl family-style, drizzled with 2 tablespoons melted salted butter and snipped fresh chives if desired.