10 8-ounce potatoes, (about 5 pounds) peeled and cut in half
3/8 teaspoon white pepper
1 1/2 tablespoons kosher salt
1/2 cup Tuscan Herb paste
1/2 cup Carapelli Premium 100% Italian Extra Virgin Olive Oil
1 cup heavy cream, warmed
Boil potatoes in salted water. When cooked tender, mash potatoes. Mix salt and pepper with Tuscan Herb Paste, olive oil and warm heavy cream. Fold into potatoes.
Tuscan Herb Paste
Yield: 2 1/4 cups
1 tablespoon fresh basil