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Basil Mashed Potatoes

Natural.Foodie's picture
Ingredients
  Baking potatoes 8 Medium, unpeeled
  Salt 1 3⁄4 Teaspoon
  Packed basil leaves 2 Cup (32 tbs)
  Aged gouda cheese/Hard sheep's milk cheese / parmesan cheese 2 Ounce, freshly grated (1/2 Cup)
  Extra-virgin olive oil 3 Tablespoon
  Freshly ground pepper 1⁄4 Teaspoon
  Milk 2 Cup (32 tbs), heated
Directions

MAKING
1) In a large heavy saucepan, place the potatoes.
2) Season the potatoes with 1 teaspoon salt. Pour in enough cold water to cover the potatoes.
3) Place the saucepan over moderately high heat and bring it to a boil.
4) Lower the heat to moderate and simmer for 35 to 40 minutes, until the potatoes are tender.
5) Meanwhile, in a food processor or blender, add basil, cheese, 2 tablespoons of olive oil and 1/8 teaspoon of pepper to puree. Scrape off the sides when necessary.
6) Drain the potatoes and peel the skin off while the potatoes are still warm.
7) In a ricer or a food mill, pass the potatoes.
8) In the saucepan, place the potatoes and add the remaining 1/8 teaspoon pepper.
9) With a wooden spoon, stir in 1 1/2 cups milk in the potatoes.
10) Add up 1/2 cup more milk until the potatoes are as soft as you like them.
11) Sprinkle remaining 3/4 teaspoon salt and place over low heat for 5 minutes, until hot.
12) Stir in the reserved basil puree.

SERVING
13) In a serving dish, transfer the potatoes and spread the remaining 1 tablespoon oil on top to serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Potato
Interest: 
Healthy
Cook Time: 
60 Minutes
Servings: 
4

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