Potato Basil Puree

Submitted by Lezlie Zollinger


Ingredients:
2 c. fresh basil leaves, lightly packed
2 lbs. large Yukon Gold or white boiling potatoes
1 c. half-and-half
3/4 c. freshly grated Parmesan cheese, plus extra for serving
2 t. kosher salt
1 t. 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 the boil water and cook for exactly 15 seconds (leaves should just barely begin to wilt). Remove 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 potatoes and cut into quarters. Add potatoes to the same pot of boiling water and return to a boil. Cook for 20-25 minutes, until very tender. Drain well, return to the saucepan and steam over low heat until any remaining water evaporates.
3. In a small saucepan over medium heat, heat half-and-half and Parmesan until the cream simmers. Place the basil in a food processor fitted with the steel blade and puree. Add 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, 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 Parmesan cheese, season to taste and serve hot.