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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Carefully peel the potatoes and slice them into uniform quarter-sized pieces to ensure even cooking.
- Submerge the potato quarters in the same boiling water and cook for 20 to 25 minutes until they reach a soft, easily mashable consistency.
- Drain the potatoes thoroughly and return them to the pot, allowing them to steam over low heat to eliminate any residual moisture.
- In a small saucepan, gently warm the half-and-half (or cream) with grated Parmesan cheese until the mixture begins to simmer.
- Transfer the blanched basil to a food processor and purée until completely smooth and uniform in texture.
- Gradually incorporate the hot cream and Parmesan mixture into the basil purée, processing until fully integrated and silky.
- Use a handheld mixer or potato masher to break down the hot potatoes into a smooth consistency.
- Slowly fold the basil cream into the mashed potatoes, seasoning with salt and freshly ground black pepper, and beating until creamy and well-combined.
- Transfer the basil-infused potato purée to a serving dish, garnish with additional grated Parmesan cheese, and adjust seasoning to personal preference.
- 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