| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 4 to 5 servings |
| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 4 to 5 servings |
Ingredients
- 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
Instructions
- 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.
- 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 20 to 25 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 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. If the potatoes need to be reheated, cover and cook gently over low heat for a few minutes. Pour into a serving bowl, sprinkle with extra Parmesan cheese, season to taste, and serve hot.
Nutrition Facts
| Serving Size | 1 of 5 servings |
| Calories | 294 |
| Total Fat | 11 g |
| Saturated Fat | 7 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 14 g |
| Cholesterol | 32 mg |
| Sodium | 610 mg |
| Serving Size | 1 of 5 servings |
| Calories | 294 |
| Total Fat | 11 g |
| Saturated Fat | 7 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 14 g |
| Cholesterol | 32 mg |
| Sodium | 610 mg |
Reviews
Delicious
This is such a great side dish. I served it with spicy chicken sausages and a big green salad. Great for the summer when basil is everywhere. I would make this for guests or just myself at home. I love it!
Best want
I simplified the preparation of this by blanching the basil, cooling, pressing in a paper towel, chopping fine (like making creamed spinach) and setting aside. I cooked the potatoes until well cooked – soft to a fork. I drained them in a metal colander and then let them dry in the heat they had given to it. I heated fat free half and half in the pan I had cooked the potatoes in, added the parm, and then the basil. Then I added the now dried potatoes back in and mashed well. Saved a lot on clean-up! I used purchased grated parm to save time, too. The results were good, and It was a simpler dish.
The potato dish was great with chicken piccata. Got raves from every family member, not unusual when I pick a dish of Ina’s to cook.
Excellent side dish. Took it to family dinner and got rave reviews !!
Basil is my favorite herb, so this is the perfect mashed potato. Making it tomorrow again. My whole family loves this dish.
What an elegant way to serve potatoes. Made them with the veal chop and the family was raving about the flavor combination. I really like the fact that Ina’s recipe makes a slightly creamier potato (purée than our normal “mashed” potato. I prefer this texture especially for more formal occasions. But then again, we cooked this up for a Saturday night family dinner! Yum.
Ina, I followed your recipe tonight for a Christmas side dish… IT WAS AMAZING!. I followed your recipe to the “T”, and it turned out perfect. I did limit the salt a bit, as Parmesan Cheese tends to be a bit salty, so I didn’t add any additional. Other than that….PERFECT. You have clearly outdone yourself with this dish. Thank you!
Ina, we tried your potato bail recipe tonight and it was wonderful. I have a herb and vegetable garden and everything was fresh except the cream. I try new recipes for my husband and he thought it was extra special!! Thank you. We are 70 and 73 yrs. young and are still trying new recipes and yours are the best!! Rapid River, MI