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-half and remaining ingredients; mash with a potato masher until desired consistency.