Basil Mashed Potatoes
If you're like me and you love basil, cheese, and potatoes- you are going to LOVE this recipe! Basil Mashed Potaotes- where have you been all my life?? They're creamy, cheesy, and absolutely delightful.
- 2 cups fresh basil leaves, lightly packed
- 2 pounds large Yukon Gold or white boiling potatoes
- 1 cup half-and-half
- 3/4 cup freshly grated Parmesan cheese, plus extra for serving
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Bring a large pot of salted water to a rolling boil and fill a bowl with ice water. Add the basil leaves to the boiling water and cook for exactly 15 seconds. Remove the basil with a slotted spoon and immediately plunge the leaves into the ice water to set the bright green color. Drain and set aside. (In my attempt to not let the leaves boil longer than 15 seconds, I completely forgot to take photos of this process).
Peel the potatoes and cut them in quarters. Add the potatoes to the same pot of boiling water and return to a boil. Cook the potatoes for 15- 20 minutes, until very tender.
Drain well, return to the saucepan, and steam over low heat until any remaining water evaporates.
In a small saucepan over medium heat. heat the half-and-half and Parmesan cheese until the cream simmers.
Place the basil in a food processor fitted with the steel blade attachment (I used my hand held one) and puree. Add the hot cream mixture and process until smooth.
With a handheld mixer with the beater attachment, beat the hot potatoes in the pot until they are broken up. Slowly add the hot basil cream, the salt, and pepper and beat until smooth.
Sprinkle with extra Parmesan cheese (I did some heavy shavings that melted into a wonderful cheesy mess), season to taste, and serve hot.
Recipe from barefoot contessa how easy is that?