Basil Mashed Potatoes Recipes

BASIL MASHED POTATOES

Steps:

• Place olive oil, garlic, pine nuts, salt and pepper in a blender. Puree. Add basil leaves. Puree until smooth.
• Heat mashed potatoes in a medium-size saucepan. Stir in basil mixture and cheese, if desired. Cook until heated through.

BASIL MASHED POTATOES

Steps:

• Place potatoes in a saucepan and cover with 1 inch of water, season with salt; bring to a boil, reduce heat to a simmer and cook until potatoes are tender, about 15 minutes.
• Drain potatoes, return to saucepan with butter and milk.
• Once butter melts, turn off heat and add sour cream; mash potatoes.
• Season with more salt, if necessary, and pepper; stir in basil and serve.

BASIL MASHED POTATOES

Steps:

• Place potatoes and garlic in small stock pot,cover with water.
• Add 1 tsp of the salt and bring to boil over high heat.
• Cook until tender,about 25 minutes.
• Drain in colander.
• Place basil in bowl of food processor,process until finely chopped,with motor still running.
• Gradually add olive oil.
• Set aside.
• Mash potatoes and garlic using ricer or food mill (gives potatoes a better texture,but if you don't have either,just mash them the usual way!).
• Transfer to large bowl and add cream,basil-oil mixture,the remaining 1 tsp of salt,and pepper.
• Mix well.
• Serve Suggested wines:Cabernet Sauvignion or Pinot Noir.

POTATO BASIL PUREE

Steps:

• Bring a large pot of salted water to a rolling boil and fill a bowl with ice water. Add the basil leaves to the boiling water and cook for exactly 15 seconds. Remove the basil with a slotted spoon and immediately plunge the leaves into the ice water to set the bright green color. Drain and set aside.
• Peel the potatoes and cut them in quarters. Add the potatoes to the same pot of boiling water and return to a boil. Cook the potatoes for 20 to 25 minutes, until very tender. Drain well, return to the saucepan, and steam over low heat until any remaining water evaporates.
• In a small saucepan over medium heat, heat the half-and-half and Parmesan cheese until the cream simmers. Place the basil in a food processor fitted with the steel blade and puree. Add the hot cream mixture and process until smooth.
• 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, the 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 extra Parmesan cheese, season to taste, and serve hot.

BASIL-GARLIC MASHED POTATOES

Steps:

• Cook the potato slices and garlic in water to cover until the potatoes are tender, about 10 minutes.
• Mash, peel and all, in a food mill. (The little bit of skin that goes through is not a problem.). Stir in the basil and buttermilk to a creamy consistency; season with salt and pepper.

BASIL MASHED POTATOES AND PEAS

Steps:

• Scrub new potatoes but do not peel. Cook in water to cover in covered pot.
• Chop whole onion.
• Heat a medium-size nonstick pan until it is very hot; reduce heat, add oil and saute onion until it is very soft and has browned.
• Meanwhile, mince garlic and add to onion.
• Wash, dry and chop basil.
• Remove potatoes from cooking water; leave water in pot, and put peas into cooking water for a minute or two to heat through. Place potatoes in food processor with yogurt, onion and garlic, and process. Then, stir in peas, basil, salt and pepper.

BASIL GARLIC MASHED POTATOES

Steps:

• Scrub potatoes, but do not peel them. Cook in water to cover, with garlic, until tender, about 10 minutes. Mash potatoes, still unpeeled, in a food mill or with a mashing tool; pick out and discard large pieces of skin. Stir in the basil and buttermilk; season with salt and pepper, and serve. (Potatoes can be made in advance and refrigerated. Before serving, put potatoes in glass dish, cover with plastic wrap and reheat in microwave oven for 4 to 6 minutes on high setting. Stir once or twice while reheating. If potatoes become too dry, stir in a little buttermilk.)

MASHED POTATOES WITH GARLIC, BASIL AND CHIVES

Steps:

• Peel potatoes and chop into 2-inch pieces.
• Peel garlic cloves, and halve them if they are very large.
• Fill a large pot 3/4 full with water, salt lightly and bring to a boil.
• Add potatoes and garlic to the water and cook, until potatoes are fork-tender, about 20-25 minutes, then drain.
• Place potatoes in a bowl, and add butter.
• Mash potatoes and garlic, and add basil, chives, and enough milk to achieve a creamy but not runny texture.
• Season the potatoes with salt and pepper.
• Serve.

POTATOES WITH BASIL (ARGENTINA)

Steps:

• Melt the butter in a dutch oven and sauté the potatoes, adding salt and pepper, until they begin to brown.
• Add the garlic and cook for a few seconds, until fragrant. Then move the dutch oven into your oven, preheated to about 350 degrees.
• Roast the potatoes until they are crispy on the outside and soft in the center, then add the basil and toss.

GARLIC BASIL MASHED POTATOES

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain.
• Place drained potatoes, butter, cream cheese, sour cream, dried basil, and garlic powder in a large bowl. Mix well with an electric mixer on medium speed. Season to taste with salt and pepper.

MASHED POTATOES WITH GARLIC AND BASIL

Steps:

• Peel the potatoes and cut them into 3/4-inch cubes. Place the pieces in saucepan and cover with water. Add the garlic and salt.
• Bring to a boil and simmer for 15 minutes or until the potatoes are tender. Do not overcook.
• Drain. Discard garlic. Put the potatoes through a food mill or ricer, or mash them well with a potato masher.
• Add the olive oil, and beat to blend. Add the warm milk, basil and pepper. Blend well. Serve piping hot.

MASHED RED POTATOES WITH BASIL AND CHIVE

Steps:

• Place potatoes in a medium saucepan; add enough cold water to cover by 2 inches. Season with salt. Bring water to a boil over medium-high heat; cook until potatoes are fork-tender, about 25 minutes.
• Drain potatoes; return to pan. Add cream and butter; mash coarsely using a masher. Stir in chives and basil until evenly distributed. Season with salt and pepper.

ROASTED GARLIC MASHED POTATOES WITH BASIL AND SUN-DRIED TOMATOES

Steps:

• Boil the potatoes in lightly salted water until they are tender.
• When cooked, drain the potatoes and transfer to a mixing bowl.
• Add the tomatoes, drained, the butter, basil and garlic.
• Beat to mix together.
• Add 4 Tbs of the half and half, the salt and pepper.
• Add the additional half and half if the potatoes seem dry.
• Serve immediately.

BASIC MASHED POTATOES

Steps:

• Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
• In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.