Inas Potato Basil Purée Recipes

INA'S POTATO BASIL PURéE

Steps:

• Fill a large pot with water and add about a couple teaspoons of salt. Bring this to a boil over high heat.
• Fill a large bowl with water and ice.
• Lower the basil leaves into the boiling water for 15 seconds.
• With a slotted spoon remove the leaves and put them immediately into the ice water to stop the cooking and to set the beautiful green color.
• Remove the leaves from the ice water and lay on paper towels to drain. Set aside.
• Bring the water back to a boil and add the potatoes.
• Boil gently for 18 to 25 minutes until the potatoes are fork tender.
• Drain the water off the potatoes, return to the burner and turn it down to low. Cover and let the potatoes steam for a moment to dry them a bit.
• Put the cream and the Parmesan cheese together in a small saucepan. Heat over medium heat until the cream is simmering.
• In a food processor with the steel blade, chop the basil leaves.
• Pour the hot cream mixture through the feed tube and process until smooth.
• Beat the hot potatoes with a handheld mixer or potato masher until they lightly mashed.
• Then slowly add the hot cream mixture and the salt and the pepper.
• Continue beating until the potatoes are smooth and creamy.
• Take a taste of this glorious concoction and add salt and pepper to your taste.
• Serve hot with a sprig of fresh basil for garnish.

POTATO BASIL FRITTATA SQUARES

Steps:

• Preheat the oven to 350 degrees F. Butter and flour a 12-by-18-by-1 1/2-inch half sheet pan.
• Melt 4 tablespoons of the butter in a 12-inch saute pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, 10 to 15 minutes. Melt the remaining 8 tablespoons of butter in a small saute pan and set aside.
• Meanwhile, whisk the eggs in a large bowl, then stir in the ricotta, Gruyere, melted butter, salt, pepper, and basil. Sprinkle on the flour and baking powder and stir into the egg mixture.
• Distribute the potatoes over the bottom of the sheet pan. Pour the egg mixture over the potatoes and spread evenly. Bake the frittata until it is browned and puffed, 30 to 35 minutes. Allow the frittata to cool and cut into 20 single-serving squares.

POTATO BASIL PURéE

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 sauce- pan, 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 purée. 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.