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Potato Basil Purée
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5 from 1 vote

Ina's Potato Basil Purée

Adapted from one of our favorites! Barefoot Contessa How Easy is That?
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Side Dish, Vegetable
Cuisine: American
Keyword: Potato Basil Purée
Servings: 8 servings
Author: Anna


  • 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


  • 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.
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