Potato Basil Puree Recipes

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INA'S POTATO BASIL PURéE



Ina's Potato Basil Purée image

Adapted from one of our favorites! Barefoot Contessa How Easy is That?

Provided by Anna

Categories     Side Dish     Vegetable

Time 50m

Number Of Ingredients 6

2 cups fresh basil leaves (lightly packed)
2 pounds white boiling potatoes (peeled and quartered)
1 cup whipping cream
3/4 cup freshly grated Parmesan cheese
2 teaspoons sea salt
1 teaspoon freshly ground black pepper

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 PURéE



Potato Basil Purée image

Provided by Ina Garten

Categories     Dairy     Potato     Side     Thanksgiving     Quick & Easy     Parmesan     Basil     Fall     Winter     Christmas Eve     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 to 5

Number Of Ingredients 6

2 cups fresh basil leaves, lightly packed
2 pounds large Yukon Gold or white boiling potatoes
1 cup half-and-half
3/4 cup freshly grated Parmesan cheese, plus extra for serving
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

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.

POTATO BASIL PUREE



Potato Basil Puree image

Lighter than traditional mashed potatoes due to using half-and-half instead of butter and cream. Blanched basil adds lightness and brightness. Adapted from a recipe by Caroline Russock at Serious Eats, which she adapted from _How Easy Is That?_ by Ina Garten. http://tiny.cc/zpt6g

Provided by DrGaellon

Categories     Mashed Potatoes

Time 50m

Yield 8 serving(s)

Number Of Ingredients 6

2 cups fresh basil leaves, lightly packed
2 lbs large yukon gold potatoes or 2 lbs white boiling potatoes
1 cup half-and-half
3/4 cup freshly grated parmesan cheese, plus extra for serving
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

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.

Nutrition Facts : Calories 182, Fat 6.3, SaturatedFat 3.8, Cholesterol 19.4, Sodium 596.9, Carbohydrate 25.2, Fiber 2.5, Sugar 1.1, Protein 6.9

POTATO PUREE



Potato Puree image

Martha's recipe was inspired by a potato puree from the restaurant Eleven Madison Park.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Makes 4 cups

Number Of Ingredients 8

3 pounds Russet potatoes, peeled and cut into 2-inch pieces
1 1/2 sticks unsalted butter
4 sprigs fresh thyme
2 cloves garlic, peeled and crushed
1 1/2 cups heavy cream
1/2 cup milk
2 teaspoons sea salt
Freshly ground white pepper

Steps:

  • Fill a large pot with about 2 inches water. Set steamer basket in pot (water should not come through the holes). Bring to a boil, and then reduce to a rapid simmer.
  • Add potatoes to steamer basket and steam until tender when pierced with a knife, 25 to 30 minutes.
  • Meanwhile, melt the butter in a medium saucepan over medium heat. Simmer, whisking occasionally, until the butter is deep golden brown, 5 to 10 minutes. Place the thyme and garlic in a fine mesh sieve lined with cheesecloth. Strain the butter over the garlic and thyme into a medium bowl, add cream, and whisk to combine.
  • Remove potatoes from steamer basket. Drain, and immediately press through a medium mesh sieve into a large bowl using a rubber spatula. Fold the cream mixture into the potatoes. Press mixture through a fine mesh sieve. Season with salt and pepper and serve immediately.

NEW POTATOES WITH BASIL



New Potatoes with Basil image

Categories     Potato     Side     Sauté     Quick & Easy     Wheat/Gluten-Free     Basil     Summer     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 5

1 1/2 pounds small red-skinned potatoes (about 1 to 1 1/2 inches in diameter)
2 tablespoons (1/4 stick) butter
4 tablespoons finely chopped fresh basil
2 large shallots, minced
2 large garlic cloves, minced

Steps:

  • Pierce potatoes in several places with fork. Melt butter in heavy large skillet over medium heat. Add potatoes and season with salt and pepper. Cover and cook until potatoes are almost tender, shaking skillet occasionally, about 25 minutes. Add 2 tablespoons basil, shallots and garlic. Reduce heat to medium-low; cover and cook until potatoes are golden brown and very tender, shaking skillet occasionally, about 10 minutes longer. Season with additional salt and pepper. Transfer to bowl. Sprinkle with remaining 2 tablespoons basil.

BASIL PUREE



Basil Puree image

Drizzle this sauce over chilled minestrone or any soup for an extra hit of herbaceous flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes 2/3 cup

Number Of Ingredients 3

1 medium bunch basil, leaves picked, rinsed, and patted dry
1/2 cup extra-virgin olive oil
1/2 teaspoon salt

Steps:

  • Combine basil, oil, and salt in a blender. Process until smooth; transfer to a glass jar, and store in the refrigerator for up to three days.

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Cuisine North American
Category Side Dishes, Potato
Home Country US
Total Time 50 mins
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  • 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.


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