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).
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.Print
- 2lbs Yukon gold potatoes, peeled and quartered
- 1c whole milk, or more if desired
- 3/4–1c basil leaves, loosely packed
- 3/4c 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