This Basil Mashed Potatoes Side Dish is loaded with flavor! This recipe is a great way alternative use up and enjoy the flavor of fresh basil. Blanched and pureed fresh basil is blended with creamy mashed Yukon Gold potatoes and Parmesan cheese. The end result is an incredible side dish that tastes of summer.
One of my favorite herbs is basil. This year, we have a lot of basil– and time is getting short to use it all. There is only so much pesto that I can make!
In a separate pot, heat half and half and Parmesan cheese and let that thicken a bit on very low heat.
You can use a hand mixer to cream the potatoes. I prefer to use my OXO food mill. I like how creamy my mashed potatoes turn out– and the food mill removes a lot of peels anyway.
A food mill is a lot easier than using a potato ricer. So, now we are ready to make creamy potatoes…
Using a food processor, add the steel blade and blanched Basil. Add the hot cream and pureed the basil. Pour the mixture over the “milled” potatoes..
The beauty of using a food mill is that the potatoes are lovely creamy texture, with no lumps! I much prefer this method over using a potato masher! Season with salt and pepper. Top with fresh Parmesan Cheese.
NOTE: The second time I made these, I used Tyler Florence’s method of cooking the potatoes right in the cream (you can view it here). I then poured out the cream (saving it), once the potatoes were tender, and use half of it to puree with the basil, with a blender. I think the blender worked better. Reserve the remaining hot cream, on low heat, to freshen up or reheat the potatoes. This technique worked really well!
When I originally saw this recipe on Ina Garten’s TV show, she served this with Veal Chops with Roquefort Butter. I was so ready to make these, but I could not find Free-Range Veal Chops– even at Whole Foods! So, I made a grilled Pork Tenderloin. I also made Herb and Panko Stuffed Broiled tomatoes.
TASTING NOTES: We really loved the flavor of these potatoes. I tasted basil and Parmesan! I made this recipe a second time. Not only did I cook the potatoes in the hot cream, but I threw in one clove of garlic. I really liked this version a lot. The bottom line is, these are a colorful and flavorful way to enjoy fresh basil. One more Ina Garten recipe success story. I can see why I have all of her cookbooks. They are pretty much fool-proof! I hope you try them!
Creamy Mashed Potato Basil Puree
Equipment
- 1 bow of ice water for blanching the basil
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
- 1 clove of garlic optional
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.
- *NOTE: I didn't peel the potatoes, but scrubbed them well.
- 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.** I reserved a bit of the hot cream mixture, so I don't make watery potatoes. You can then add the remaining, as needed, for a creamier texture.
- **NOTE: I added the hot cream/Parmesan mixture in with the processed basil.
- With a handheld mixer with the beater attachment, (or a food mill) beat the hot potatoes in the pot until they are broken up.
- *The reserved cream mixture can be kept warm and used to reheat the potatoes, or to adjust the creaminess to your liking.
- 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.
Notes
Looks delicious. I've been wanting a food mill. It's on my wish list.
I have tons of basil too this year… this sounds like a really good way to use it up!
I have all that I need to make these potatoes Debby including basil that has been sitting on the counter. All I need is something to accompany them.
It looks owesome, indeed is healthy and whith a lot of vitamins. Sure I'll do it.
I have a TON of basil sitting on my table that I just bought from the farmer's market…I'll be weighing in on this pumpkin pie business.
I made this recipe a couple of weeks ago and was completely blown away by it. Even the seasonings were right on. As far as I'm concerned this is a stand out recipe. I actually think about it and try to invent main courses that pair well with it. LOL!
Both of the techniques sound good but I agree that using a food mill gives a nice texture to potatoes. Strange that they both thought the one recipe had a pumpkin pie flavor.
You make everything look so wonderful!
THis is the second time I've come across a fellow food blogger who has prepared this recipe. it must be insanely delicious! A must make for me before all of the basil is gone when the temps drop! I bet you have basil year round in California, Debby!
THis is the second time I've come across a fellow food blogger who has prepared this recipe. it must be insanely delicious! A must make for me before all of the basil is gone when the temps drop! I bet you have basil year round in California, Debby!
so don't be surprised when my exact some Ina version of this recipe comes out. it's in my "to blog" file. they were so good. glad we share the same brain!
Whoa…you've taken mashed potatoes to a whole new level, Debby. I was interested in your comments about the food mill and that you use an OXO. I recently bought a mill on the internet and it does a terrible job so I'm looking for another. We can never go wrong with one of Ina's recipes. This recipe is bookmarked!