Olive Oil-Whipped Potatoes

Ingredients

• 4 pounds baking potatoes peeled
• 0.5 teaspoon pepper black freshly ground
• 0.3 cup olive oil extravirgin
• 0.7 cup warm half-and-half 
• 1.5 teaspoons salt 

Equipment

• frying pan
• potato masher
• dutch oven

Directions

1. Cut each potato lengthwise into quarters; cut each quarter crosswise into 1/4-inch-thick pieces.
2. Place potatoes in a Dutch oven; cover with warm water. Bring to a boil; reduce heat, and simmer 5 minutes or until just tender.
3. Drain potatoes; let stand 5 minutes. Return potatoes to pan.
4. Add half-and-half and remaining ingredients; mash with a potato masher until desired consistency.