Categories: Vegetable

Ingredients

• 2 cups fresh basil leaves, lightly packed
• 2 lbs. large Yukon Gold or white boiling potatoes
• 1 cup half-and-half
• 3/4 cup freshly grated Parmesan cheese, plus extra for serving
• 2 tsp. kosher salt
• 1 tsp. freshly ground black pepper.

Directions

1. Bring a large pot of salted water to a rolling boil and fill a bowl with ice water. Add the basil leaves to th boiling water and cook for exactly 15 seconds. Remove the basil with a slotted spoon and immediately plunge the leaves into the ice water to set the bright green color. Drain and set aside.

2. Peel the potatoes and cut them in quarters. Add the potatoes to the same pot of boiling water and return to a boil. Cook potatoes for 20-25 minutes, until very tender. Drain well, return tothe saucepan , and steam over low heat until any remaining water evaporates.

3. In a small saucepan over medium heat, heat the half-and-half and Parmesan cheese until the cream simmers. Place the basil in a food process fitted with the steel blade and puree. Add the hot cream mixture and process until smooth.

4. With a handheld mixer with the beater attachment, beat the hot potatoes in the pot until they are broken up. Slowly add the hot basil cream, the salt, and pepper and beat until smooth. If the potatoes need to be reheated, cover and cook gently over low heat for a few minutes. Pour into a serving bowl, sprinkle with extra Parmesan cheese, season to tast, and serve hot.

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