Ingredients for Basil Mashed Potatoes
- 2 lbs Yukon Gold Potatoes
- 2 cloves Garlic
- 2 teaspoons Kosher Salt
- 1/2 cup Fresh Basil Leaves
- 1/4 cup Olive Oil
- 1/2 cup Cream
- Fresh Ground Pepper, to taste
- 4 cups Water
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How to Make Basil Mashed Potatoes
- Peel and chop 2 lbs Yukon Gold potatoes into roughly 1-inch pieces. Mince 2 cloves of garlic.
- Place potatoes and garlic in a medium-sized stock pot. Add 4 cups of water and 1 teaspoon of salt.
- Bring to a boil over high heat, then reduce heat to medium and simmer until potatoes are easily pierced with a fork, about 20-25 minutes.
- Drain potatoes and garlic in a colander.
- While potatoes cook, add 1/2 cup of fresh basil leaves to a food processor. Pulse until finely chopped.
- With the food processor running, gradually add 1/4 cup of extra virgin olive oil until a smooth paste forms.
- Set the basil-oil mixture aside.
- Using a potato ricer or food mill, mash the cooked potatoes and garlic until smooth and creamy.
- Transfer the mashed potatoes to a large bowl. Add 1/2 cup of heavy cream, the basil-oil mixture, 1 teaspoon of salt, and freshly ground black pepper to taste.
- Stir until thoroughly combined and creamy.
- Serve immediately alongside your favorite Cabernet Sauvignon or Pinot Noir. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
5g
Fat
12g
Carbs
10g
