Potato Basil Purée
Serves: 6
Rowena Kautzer
1 January 1970
Based on User reviews:
52
Spice
46
Sweetness
41
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Bring a large pot of salted water to a rolling boil and fill a bowl with ice water
2
Add the basil leaves to the boiling water and cook for exactly 15 seconds
3
Remove the basil with a slotted spoon and immediately plunge the leaves into the ice water to set the bright green color
4
Drain and set aside
5
Peel the potatoes and cut them in quarters
6
Add the potatoes to the same pot of boiling water and return to a boil
7
Cook the potatoes for 20 to 25 minutes, until very tender
8
Drain well, return to the sauce- pan, and steam over low heat until any remaining water evaporates
9
In a small saucepan over medium heat, heat the half-and-half and Parmesan cheese until the cream simmers
10
Place the basil in a food processor fitted with the steel blade and purée
11
Add the hot cream mixture and process until smooth
12
With a handheld mixer with the beater attachment, beat the hot potatoes in the pot until they are broken up
13
Slowly add the hot basil cream, the salt, and pepper and beat until smooth
14
If the potatoes need to be reheated, cover and cook gently over low heat for a few minutes
15
Pour into a serving bowl, sprinkle with extra Parmesan cheese, season to taste, and serve hot
16
Bring a large pot of salted water to a rolling boil and fill a bowl with ice water
17
Add the basil leaves to the boiling water and cook for exactly 15 seconds
18
Remove the basil with a slotted spoon and immediately plunge the leaves into the ice water to set the bright green color
19
Drain and set aside
20
Peel the potatoes and cut them in quarters
21
Add the potatoes to the same pot of boiling water and return to a boil
22
Cook the potatoes for 20 to 25 minutes, until very tender
23
Drain well, return to the sauce- pan, and steam over low heat until any remaining water evaporates
24
In a small saucepan over medium heat, heat the half-and-half and Parmesan cheese until the cream simmers
25
Place the basil in a food processor fitted with the steel blade and purée
26
Add the hot cream mixture and process until smooth
27
With a handheld mixer with the beater attachment, beat the hot potatoes in the pot until they are broken up
28
Slowly add the hot basil cream, the salt, and pepper and beat until smooth
29
If the potatoes need to be reheated, cover and cook gently over low heat for a few minutes
30
Pour into a serving bowl, sprinkle with extra Parmesan cheese, season to taste, and serve hot