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