Olive Oil-Whipped Potatoes


  • ½ teaspoon freshly ground black pepper
  • 4 pounds large baking potatoes, peeled
  • 1 ½ teaspoons salt
  • ¼ cup extravirgin olive oil
  • 2/3 cup warm half-and-half

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...

View full recipe at My Recipes


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