Irresistible basil mashed potatoes.
MetroCreative
When making a meal, be it an intimate dinner for two or the main course for a dinner party, the entree often gets the bulk of the attention. But as any cook knows, the side dishes can make just as big an impression as the main course.
Few side dishes are as versatile and beloved as mashed potatoes. When making your next feast, consider the following recipe for "Irresistible Basil Mashed Potatoes" from Marlena Spieler's "Yummy Potatoes" (Chronicle Books).
Irresistible Basil Mashed Potatoes
Serves 4 to 6
• 2 pounds floury, baking-type potatoes, peeled and cut into chunks
• Salt
• 2 to 3 cups fresh basil leaves of any type (2 to 3 ounces -- a nice big bunch)
• 2 cups heavy (whipping) cream or half-and-half
• 4 tablespoons butter
• Black pepper
1. Place the potatoes in a saucepan and fill with water to cover. Add a big pinch of salt. Bring to a boil and cook, covered, for about 10 minutes, or until the potatoes are just tender. Drain, return to the heat and shake for a few minutes to dry them out; turn off the heat, cover the pan and keep warm.
2. Meanwhile, blanch the basil. Plunge it into a saucepan of boiling water, cook a moment or two until the leaves wilt and slightly change color and lift out of the pot using a slotted spoon, then plunge into a bowl of ice water. Leave for about five minutes or until it turns brightly colored, then lift from the ice water.
3. Heat the cream in a saucepan until bubbles form around the edge of the pan.
4. Squeeze the basil in your hands gently to rid it of excess water from cooking. Place in a food processor and whirl to puree. Slowly pour the hot cream into this pureed basil and whirl until it forms a fragrant, pale green cream.
5. Coarsely mash the potatoes with a masher, then add the basil cream and mash it in; work in the butter, and season to taste with salt and pepper. If you're serving duck or lamb, serve the potatoes with a drizzle of the port reduction around the edge.