Ina Garten’s Dreamy Potato Basil Puree Recipe Made Simple

Potato basil purée brings together creamy potatoes and fresh herbs in a side dish that’s both simple and refined.

The basil infuses subtle flavor while the texture remains soft and velvety.

A splash of cream and a bit of butter add luxurious richness.

Every spoonful feels comforting and elegant.

Serve it next to roasted meats or grilled fish for a complete meal.

The results feel fancy, even though it’s surprisingly easy to make.

Tips to Blend Without the Gluey Finish

• Preserve Basil's Vibrant Green: Quickly blanch basil leaves to lock in their brilliant color and prevent a lackluster purée appearance.
• Ensure Potato Dryness: Let boiled potatoes steam-dry in the pot to eliminate excess moisture, guaranteeing a creamy, smooth texture.
• Warm Cream for Silky Blend: Gently heat half-and-half and Parmesan before mixing to create a luxuriously smooth and rich potato purée.
• Mash While Piping Hot: Attack the potatoes with your masher immediately after cooking to achieve maximum fluffiness and easier breakdown.
• Season with Confidence: Do a final taste test, adjusting salt, pepper, and Parmesan to elevate this simple yet elegant side dish from good to absolutely delicious.

Storage Advice for a Smooth Reheat

• Freeze Portions: Spoon the potato basil purée into silicone ice cube trays or small freezer-safe containers. Once frozen solid, pop out the portions and transfer to a labeled freezer bag. These pre-portioned cubes will stay fresh for up to 2 months, perfect for quick side dish emergencies or unexpected dinner guests.
• Prevent Skin Formation: Press a piece of plastic wrap directly onto the surface of the purée before sealing the container. This simple trick creates an airtight barrier that prevents oxidation and stops that unappetizing skin from forming during refrigeration.
• Texture Restoration: When reheating, add a splash of warm cream or milk to revive the creamy consistency. Gently stir while warming to help the purée return to its original luxurious texture, preventing any potential dryness from storage.

Swirl In Variations for a Flavor Kick

• Mediterranean Herb Fusion: Replace basil with a blend of fresh oregano, thyme, and rosemary for a robust Mediterranean flavor profile that brings earthy undertones to the classic potato puree.
• Roasted Garlic Infusion: Incorporate slow-roasted garlic cloves into the potato mixture, creating a rich, mellow garlic depth that complements the creamy potato base and adds complexity to the dish.
• Truffle Parmesan Elevation: Drizzle white truffle oil over the finished puree and sprinkle extra aged Parmigiano-Reggiano, transforming the simple recipe into a luxurious gourmet side dish with intense umami notes.
• Spicy Green Chile Version: Blend roasted green chiles into the cream mixture for a southwestern-inspired adaptation that introduces a gentle heat and vibrant green color to the classic potato puree.

A Gentle End to a Creamy Potato Dream

Potato basil purée emerges as culinary magic from Ina Garten’s repertoire, blending herbal elegance with creamy comfort.

Garden-fresh basil transforms humble potatoes into an extraordinary side dish that whispers gourmet sophistication.

Mediterranean influences dance through each silky spoonful, promising restaurant-quality results from home kitchen efforts.

Parmesan cheese adds luxurious depth, elevating simple ingredients into something memorable and compelling.

Green-flecked potatoes beckon with aromatic promise, challenging traditional mashed potato expectations.

You’ll discover pure deliciousness in this recipe, where classic techniques meet fresh innovation – so snap that perfect photo, share this kitchen triumph with friends, and let flavor tell its own delectable story.

Why Potato Basil Purée Feels Like Silk on a Spoon

• Burst with Herbal Freshness: The quick basil blanching technique locks in a vibrant, aromatic green flavor that transforms classic mashed potatoes into an extraordinary side dish bursting with herb-infused goodness.
• Creamy Luxurious Texture: Ina Garten's method ensures ultra-smooth, velvety potatoes by carefully steaming moisture out and blending with rich half-and-half and Parmesan, creating a decadent, restaurant-quality puree that melts in your mouth.
• Foolproof Elegant Technique: This recipe offers professional-level cooking with surprisingly simple steps, making gourmet potato preparation accessible for home cooks who want to elevate their culinary skills without complicated processes.
• Perfect Dinner Party Showstopper: Beyond being a delicious side, this potato basil puree impresses guests with its sophisticated presentation and unexpected flavor combination, turning an ordinary meal into a memorable dining experience.

The Must-Haves for This Fluffy Green Mash

Main Ingredients:

Potatoes: Starchy, creamy base for the puree that provides rich texture and hearty flavor. Russet or Yukon Gold potatoes work best for smooth, buttery results.

Basil: Fresh herb that adds bright, aromatic flavor and stunning green color to the dish. Choose bright green, fragrant leaves without wilting or dark spots.

Dairy Ingredients:

Half-and-Half: Creamy liquid that enhances richness and smoothness of the potato puree. Look for fresh, high-quality dairy product.

Parmesan Cheese: Sharp, salty cheese that adds depth and complexity to the dish. Opt for freshly grated, high-quality Parmesan for best flavor.

Seasoning Ingredients:

Salt, Pepper: Essential seasonings that enhance and balance the overall flavor profile of the potato puree. Use freshly ground black pepper and kosher salt for optimal taste.

How to Get That Velvety Texture Just Right

Step 1: Prepare Basil Bath

Boil a large pot of salted water. Create an ice water bath in a separate bowl. Toss basil leaves into boiling water for 15 seconds. Quickly transfer leaves to ice water using a slotted spoon. Drain and set aside.

Step 2: Cook Potato Chunks

Peel potatoes and slice into quarters. Drop potato pieces into boiling water. Cook for 20-25 minutes until super soft. Drain completely. Return potatoes to pot and steam on low heat to remove extra moisture.

Step 3: Craft Creamy Basil Sauce

Heat half-and-half and Parmesan in a small saucepan over medium heat until simmering. Blend blanched basil in food processor until smooth. Slowly pour hot cream mixture into processor. Blend until fully combined.

Step 4: Whip Potato Mixture

Use handheld mixer or potato masher to break down hot potatoes. Gradually incorporate basil cream. Season with salt and pepper. Beat until silky smooth and creamy.

Step 5: Serve With Flair

Transfer potato puree to serving bowl. Sprinkle extra Parmesan on top. Taste and adjust seasoning as needed. Serve immediately while hot.

Ina Garten Potato Basil Puree Recipe

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4.7 from 12 reviews

• Total Time: 40 minutes
• Yield: 6 1x

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Description

Ina Garten’s potato basil puree brings French countryside elegance to classic mashed potatoes. Silky smooth potatoes infused with fresh basil create a luxurious side dish that elevates any meal with Mediterranean-inspired comfort you’ll savor.

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Ingredients

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Main Ingredients:

• 2 pounds (907 grams) large Yukon Gold or white boiling potatoes
• 2 cups (480 milliliters) fresh basil leaves, lightly packed
• ¾ cup (180 milliliters) freshly grated Parmesan cheese, plus extra for serving

Dairy Ingredients:

• 1 cup (240 milliliters) half-and-half

Seasoning Ingredients:

• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper

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Instructions

1. Prepare a large pot of salted water and create an ice bath in a separate bowl to preserve the vibrant green color of the basil leaves.
2. Immerse the fresh basil leaves into the boiling water for precisely 15 seconds, then immediately transfer to the ice water using a slotted spoon. Drain and set aside.
3. Carefully peel the potatoes and slice them into uniform quarter-sized pieces to ensure even cooking.
4. Submerge the potato quarters in the same boiling water and cook for 20 to 25 minutes until they reach a soft, easily mashable consistency.
5. Drain the potatoes thoroughly and return them to the pot, allowing them to steam over low heat to eliminate any residual moisture.
6. In a small saucepan, gently warm the half-and-half (or cream) with grated Parmesan cheese until the mixture begins to simmer.
7. Transfer the blanched basil to a food processor and purée until completely smooth and uniform in texture.
8. Gradually incorporate the hot cream and Parmesan mixture into the basil purée, processing until fully integrated and silky.
9. Use a handheld mixer or potato masher to break down the hot potatoes into a smooth consistency.
10. Slowly fold the basil cream into the mashed potatoes, seasoning with salt and freshly ground black pepper, and beating until creamy and well-combined.
11. Transfer the basil-infused potato purée to a serving dish, garnish with additional grated Parmesan cheese, and adjust seasoning to personal preference.
12. Serve immediately while the potatoes are hot and enjoy the aromatic, creamy side dish.

Notes

• Skip the quick basil blanch and lose the vibrant green color in your purée.
• Steam-dry boiled potatoes prevents watery, runny mashed results.
• Gently warm cream and Parmesan before mixing for silky smooth texture.
• Mash potatoes immediately after draining while they’re piping hot.
• Customize seasoning by tasting and tweaking salt, pepper, and cheese levels at the end.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dinner, Side Dish
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 280
• Sugar: 2g
• Sodium: 600mg
• Fat: 12g
• Saturated Fat: 7g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 7g
• Cholesterol: 35mg