Recipe: Basil Mashed Potatoes (using olive oil and grated cheese, food processor or blen

BASIL MASHED POTATOES

8 medium-size baking potatoes, unpeeled
1 3/4 teaspoon salt, divided use
2 cups (packed) basil leaves
1/2 cup freshly grated hard sheep's milk cheese, Parmesan or aged Gouda cheese (about 2 ounces)
3 tablespoons extra-virgin olive oil, divided use
1/4 teaspoon freshly ground pepper, divided use
1 1/2 cup to 2 cups milk, heated

Place the potatoes in a large heavy saucepan. Add 1 teaspoon of the salt and enough cold water to cover and bring to a boil over moderately high heat. Reduce the heat to moderate and simmer until tender, 35 to 40 minutes.

Meanwhile, to make the basil puree, in a food processor or blender, combine the basil, cheese, 2 tablespoons of the olive oil and 1/8 teaspoon of the pepper and puree, scraping as necessary. Set aside.

Drain the potatoes and peel them while they are still warm. Pass them through a ricer or a food mill. Return the potatoes to the saucepan and add the remaining 1/8 teaspoon pepper. Using a wooden spoon, stir in 1 1/2 cups milk, then add up to 1/2 cup more milk until the potatoes are as soft as you like them. Season with the remaining 3/4 teaspoon salt and stir over low heat until hot, about 5 minutes.

Stir in the reserved basil puree. Transfer the potatoes to a dish and drizzle the remaining 1 tablespoon oil on top.

Makes 6 servings
From: SueA, CA
Source: The Best of Food And Wine: Vegetables, Salads and Grains