- 4
Ingredients
- 2 C fresh basil leaves, lightly packed
- 2 pounds large Yukon Gold or white boiling potatoes
- 1 C half and half
- 3/4 C freshly grated Parmesan, plus extra for serving
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
Preparation
Step 1
Bring 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 15 seconds. Remove with slotted spoon and immediately plunge into ice water to set the bright green color. Drain and set aside.
Peel potatoes and cut into quarters. Add to samem pot of boiling water and return to boil. Cook potatoes for 20-25 minutes, until very tender. Drain well, return to saucepan and steam over low heat until any remaining water evaporates.
In small saucepan over medium heat, heat half and half and parmesan until cream simmers. Place basil in food processor and puree. Add hot cream mixture and process until smooth.
With handheld mixer with beater attachment, beat the hot potatoes in the pot until they are broken up. Slowly add the hot basil cream, salt and pepper, beat until smooth. If the potatoes need to be reheated, cover and cook gently over low heat for a few minutes. Pour into serving bowl, sprinkle with extra parmesan cheese, season to taste and serve hot.
Serves 4-5.