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Mashed: Basil Mashed Potatoes

Source of Recipe

MICHAEL ROMANO


List of Ingredients

***BASIL PUREE***
2 tablespoons pine nuts
1/4 cup extra-virgin olive oil
3 medium clove garlic -- peeled and sliced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups basil leaves -- washed and dried (2 ounces)
1 basic mashed potato recipe -- (recipe follows)

***MASHED POTATOES***
2 pounds Idaho potatoes -- peeled and quartered
2 teaspoons Kosher salt
1/2 cup heavy cream
1/2 cup milk
1/4 teaspoon white pepper


Recipe

In a blender, combine the pine nuts, extra-virgin olive oil, garlic, salt and pepper, and puree. With the motor running, add the basil leaves and continue to puree until smooth. Add the basil puree to the warm mashed potatoes, and over low heat stir with a wooden spoon until the puree is completely incorporated and the mixture is piping hot. Serve. Yield: 4 servings

MASHED POTATOES: Place the potatoes in a 2-quart saucepan with 1 teaspoon of the salt and cold water to cover. Bring to a boil, lower the heat and simmer, covered, until completely tender, about 30 minutes. Test the potatoes by piercing them with a paring knife: there should be no resistance. Place in a colander and allow to drain well for several minutes. Combine the butter, heavy cream, and milk in another saucepan and heat gently until the butter has melted. Keep warm.

Working over the saucepan you used for the potatoes, pass the potatoes through a food mill or a potato ricer. If you have any difficulty, add a little of the hot milk and butter to the potatoes. To serve, place the potatoes over a low flame and begin adding the warm milk, cream and butter. Whip the potatoes with a wooden spoon or spatula while heating. When all the liquid is absorbed, season with the remaining salt and white pepper. Serve piping hot.

Mashed potatoes are best served immediately, but if you are unable to do so, or need them for another recipe, keep the potatoes hot for up to one hour by placing them in the top of a double boiler, covered, and held over barely simmering water. Yield: 4 cups, 4 servings.