Ina's Potato Basil Purée
Adapted from one of our favorites! Barefoot Contessa How Easy is That?
Servings: 8 servings
Ingredients
- 2 cups fresh basil leaves, lightly packed
- 2 pounds white boiling potatoes, peeled and quartered
- 1 cup whipping cream
- ¾ cup freshly grated Parmesan cheese
- 2 teaspoons sea salt
- 1 teaspoon freshly ground black pepper
Instructions
- Fill a large pot with water and add about a couple teaspoons of salt. Bring this to a boil over high heat.
- Fill a large bowl with water and ice.
- Lower the basil leaves into the boiling water for 15 seconds.
- With a slotted spoon remove the leaves and put them immediately into the ice water to stop the cooking and to set the beautiful green color.
- Remove the leaves from the ice water and lay on paper towels to drain. Set aside.
- Bring the water back to a boil and add the potatoes.
- Boil gently for 18 to 25 minutes until the potatoes are fork tender.
- Drain the water off the potatoes, return to the burner and turn it down to low. Cover and let the potatoes steam for a moment to dry them a bit.
- Put the cream and the Parmesan cheese together in a small saucepan. Heat over medium heat until the cream is simmering.
- In a food processor with the steel blade, chop the basil leaves.
- Pour the hot cream mixture through the feed tube and process until smooth.
- Beat the hot potatoes with a handheld mixer or potato masher until they lightly mashed.
- Then slowly add the hot cream mixture and the salt and the pepper.
- Continue beating until the potatoes are smooth and creamy.
- Take a taste of this glorious concoction and add salt and pepper to your taste.
- Serve hot with a sprig of fresh basil for garnish.
Tried this recipe?Mention @Great8Friends or tag #gr8food!