BASIL-ESSENCE MASHED POTATOES10 fresh basil leaves 5 to 6 tablespoons olive oil 6 large white or Yukon gold potatoes 1/2 to 3/4 teaspoon salt Chop the basil leaves finely and combine with the olive oil. Set aside while cooking the potatoes. (Do not leave this mixture at room temperature for longer than an hour.) Peel the potatoes and cut into quarters. Put into a pan and cover with water. Bring to a boil, cover and reduce the heat. Simmer about 15 to 20 minutes, or until the potatoes are tender. Drain the potatoes in a colander. Put into a large bowl. Add the basil oil and salt. Mash with a potato masher or an electric mixer. Serve hot. Servings: 4 Source: Great American Food by Charlie Palmer
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