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I’m usually more of a full-bodied, thick, still-has-some-small-pieces mashed potato sort of gal. But I was feeling fancy for my birthday and decided to give potato puree a try.
Oh, friends. These were TO DIE FOR. Even the leftover potatoes stayed creamy and delicious (I don’t know about you, but that NEVER happens for me).
These were creamy and smooth and had a peppery bite from the fresh basil. They were delicious. I wish I could just pass you a spoon through the screen and have you taste them. They were divine.
If you’re not really sure about the basil, feel free to decrease the amount, but I think they make a really nice change from your everyday mashed potatoes. I served them with chicken and herbed cherry tomato sauce, but I could see them tasting great with a beef roast, or a lemony fish.
These are a bit of a splurge with the parmesan and the whole milk, but it was my birthday. And they were magical. Velvety, and magical.
- 2lbs Yukon gold potatoes, peeled and quartered
- 1c whole milk, or more if desired
- ¾-1c basil leaves, loosely packed
- ¾c fresh grated parmesan cheese
- 2 tsp salt
- 1 tsp pepper
- Bring a large pot of salted water to a boil. Add potatoes and cook until potatoes are very soft, 20-25 minutes.
- Meanwhile, heat milk in a small saucepan until warm. Pour milk into a blender or food processor. Add basil and parmesan cheese and puree until smooth. Return to saucepan and keep warm over low heat until potatoes are cooked.
- When potatoes are soft, drain them and return them to the pan or put them in a large bowl. Pour in basil/milk mixture and use a hand mixer to mash well. The potatoes should be quite smooth. Add additional milk if you want a thinner texture. Add salt and pepper.
- Taste and adjust seasonings if desired.
Adapted from Mrs. Regueiro’s Plate
{ 6 comments… read them below or add one }
OH YUM! I have some left over potatoes in my fridge right now and was trying to think of something to do with them…. I think I might have found my answer!
these look so delicious! i bought a bunch of fresh basil and now i have something new and different to use it in!
I love new ideas for smashed potatoes. This are on the menu!
I know how I feel about basil. I LOVE it. I can’t wait to try these.
What a lovely side dish! I love the Parmesan and basil you added here. I definitely must try these some night. Thanks for sharing, Emily! That new header photo is sweet beyond sweet, and Sophie’s smothered expression is priceless!
YUM. These look amazing!!!!!!!!!