Olive Oil Mashed Potatoes

serves 4-6

• 2 pounds Yukon Gold potatoes, halved (or quartered if large)
• 1/4 cup LunaOlivo Tuscan olive oil
• 1/2 cup heavy cream
• salt, pepper

Place potatoes in a pot and add water enough to cover by half an inch.  Bring to a boil over high heat and cook until potatoes are tender when poked with a fork.  Drain, reserving 1/2 cup of the potato water.

Place potatoes, olive oil, cream, and 1/2 cup of the potato water in a bowl and mash with a masher.  You can whip the potatoes with a hand mixer or in a kitchenaid to make them creamier.  Add more olive oil and cream to taste. Season with salt and pepper.