Basil Potato Purée

This recipe for Potato Basil Purée elevates standard mashed potatoes to a new level. These are rich, wonderful, creamy, and will spice up any meal.

POTATO BASIL PUREE METHOD
The result is a wonderful, delicious mashed potato.

Basil Potato Purée

2 cups of loosely packed fresh basil leaves
2 pounds of quartered and skinned white boiling potatoes
whipped cream, 1 cup
freshly grated Parmesan cheese, 1/4 cup
Sea salt, two tablespoons
freshly ground black pepper, 1 teaspoon

Instructions
A few tablespoons of salt should be added to a big saucepan of water. Put this over high heat to bring it to a boil.
Ice and water should be added to a big dish.
For 15 seconds, lower the basil leaves into the boiling water.
To halt the cooking process and maintain the lovely green color, remove the leaves with a slotted spoon and quickly submerge them in icy water.

The leaves should be taken out of the cold water and placed on paper towels to dry. Place aside.
Add the potatoes and bring the water back to a boil.
Until the potatoes are soft to the touch, gently boil them for 18 to 25 minutes.
Return to the stove and turn it down to low after draining the water from the potatoes. To slightly dry the potatoes, cover and steam them for a little while.
In a small saucepan, combine the cream and Parmesan cheese. Melt the cream by heating it to a simmer over medium heat.
Basil leaves should be chopped in a food processor equipped with a steel blade.
Through the feed tube, pour the hot cream mixture, then process until smooth.

With a handheld mixer or potato masher, gently mash the heated potatoes.
Beat the potatoes consistently until they are creamy and smooth.
Try some of this delicious combination, and season it to your liking with salt and pepper.
Garnish with a fresh sprig of basil and serve hot.