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parmesan basil potato puree

2lbs Yukon gold potatoes, peeled and quartered
1c whole milk, or more if desired
3/4-1c basil leaves, loosely packed
3/4c fresh grated parmesan cheese
2 tsp salt
1 tsp pepper

Bring a large pot of salted water to a boil. Add potatoes and cook until potatoes are very soft, 20-25 minutes.

Meanwhile, heat milk in a small saucepan until warm. Pour milk into a blender or food processor. Add basil and parmesan cheese and puree until smooth. Return to saucepan and keep warm over low heat until potatoes are cooked.

When potatoes are soft, drain them and return them to the pan or put them in a large bowl. Pour in basil/milk mixture and use a hand mixer to mash well. The potatoes should be quite smooth. Add additional milk if you want a thinner texture. Add salt and pepper.

Taste and adjust seasonings if desired.

Serves 6-8 as a side dish.