Basil Mashed Potatoes
Christmas Recipes Lacto-Ovo Vegetarian Recipes Potatoes Side Dishes
It's so good I could eat it for dessert.
Serving suggestion: alongside roasted pork tenderloin with a bit of sun-dried tomato cream.
Ingredients
750 g starchy potatoes
10 g basil leaves
125 ml milk
50 g butter
50 g Parmesan-style cheese (I used Horezu cheese)
salt, black pepper
Servings: 2-3
How to prepare basil mashed potatoes
- Peel the potatoes and cut into cubes.
- Bring water to a boil. When boiling, add the basil and blanch for only 15 seconds. Remove with a slotted spoon and place directly into a bowl of ice-cold water. Continue adding cold water until the basil has cooled down.
- Add the potatoes to the water where you blanched the basil. Cook until tender (about 20 minutes).
- In a small saucepan, add the milk and heat it up. Reduce heat to low. Add the cubed butter and grated Parmesan and stir until melted.
- Drain the potatoes and mash them as finely as possible (I passed them through a potato ricer).
- Blend the milk mixture with the well-drained basil leaves in a food processor. Blend until the basil is very finely chopped.
- Pour the basil mixture over the potatoes and mix with a fork, adding salt and ground black pepper. If you want it softer, you can add a little more hot milk.
