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Categories:Viewed: 119 - Published at: 7 years ago
Ingredients
- 4 pounds large baking potatoes, peeled
- 2/3 cup warm half-and-half
- 1/4 cup extravirgin olive oil
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
Method
- Cut each potato lengthwise into quarters; cut each quarter crosswise into 1/4-inch-thick pieces. Place potatoes in a Dutch oven; cover with warm water. Bring to a boil; reduce heat, and simmer 5 minutes or until just tender.
- Drain potatoes; let stand 5 minutes. Return potatoes to pan. Add half-and-half and remaining ingredients; mash with a potato masher until desired consistency.
